chipotle chile pepper

morita
whole
refill
1 oz
$4
large refill
3 oz
$10
PACKAGING GUIDE
VARIANTS
whole - morita
powder - morita
Unlike the jalapeños that are consumed fresh, these jalapeño peppers are allowed to ripen on the plant through to the end of the growing season when they become deep red. Once they've lost most of their moisture they are then harvested and smoked in a sealed chamber for several days to become chipotles.

In their dried form the peppers are called moritas, a name which translates to 'small mulberry' seemingly in reference to the pepper's color and wrinkly skin when dried.

Morita chipotle peppers are smoked for about half the time as that of the meco variety popular in Mexico. The reduced smoking time allows the pepper flavor to be softer and to retain some of its slightly fruity flavor in addition to the characteristic smokiness of chipotles.
QUICK INFO
chipotle chile pepper , whole
SCOVILLE HEAT UNITS
2,500 - 5,000 SHU
PLANT PART
fruit / berry
PROCESSING / FORM
whole
BOTANICAL NAME
Capsicum annuum
ORIGIN
Mexico (Northern)
BOTANICAL NAME
Capsicum annuum
AKA
chipotle chili
chipotle pepper
dried morita chile pepper
The Capsicum annuum plant produces the pepper fruit that is a common source of many spices that range in heat and flavor: paprikas, chiles, and cayennes all are derived from variations of this pepper plant.
CONFUSIONS

It's chill
In the 17th century Spanish-speaking Mexicans adopted the Aztec name for spicy peppers: chilli (Nahuatl language). At that time they modified it to its current spelling of chile, this moniker has also been adopted by the Spanish-language influenced American Southwest.

Exported and anglicized in the 17th century it ironically appears again spelled as chilli in English texts of that age. Americans simplified this to chili, with a single "l". In the early 1800s the popular frontier dish "chili" was concocted and the spice blend marketed to make this favorite at home was called chili powder. Today it contains a blend of spices which often includes cumin, oregano, paprika and one or two different types of ground chile peppers.

In culinary circles in the U.S. it has become practice to defer to the Spanish spelling when referring to a single pepper variety. Chili with an "i" ending is reserved for the spice blend.

USAGE HINT

To rehydrate morita chipotle peppers soak them in hot water until softened (usually 15-30 minutes) and then remove stems and seeds.

QUICK FACT

It takes approximately ten pounds of jalapeños to make approximately one pound of chipotle pepper.

 
related
RECIPES
Chicken Fajita Tacos
with Chipotle Aioli
a dinner recipe using:
by Vinny DelGiudice
Spicy Paloma
with Chile-Infused Tequila
a cocktail recipe using:
by Kelly Ryan
Some Like it Hot, Honey
The Chipotle Version
a snack / dip / spread recipe using:
by Selefina
Harissa Chili Paste
A Middle Eastern Sauce
a snack / dip / spread recipe using:
by Rena Sak
other
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