Chipotle chiles are made from the jalapeno pepper and are smoked during the drying process. There are many different beliefs regarding the difference between brown and morita chipotles. One understanding is that the brown chipotles are the green jalapenos and the moritas are the red, fully mature chipotles. Fully ripening gives these morita chiles a unique, medium hot, smoky flavor which is popular in many southwestern dishes. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep reddish brown color. The word "chipotle" translates to "smoked chile". The chipotle is rated a 6.5 on a scale of 1-10 (10 being the hottest).
Suggested Use: Use Chipotles in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Basic Prep: Rinse product first with warm water. soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. Once rehydrated, dice or puree and add to a recipe.
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