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Brown chipotles are native to Mexico and are also known as chipotle meco or tipico. They are fully ripened jalapenos, meaning they’ve been allowed to mature and turn red on the vine. They are dried by smoking and it takes about 10 pounds of fresh peppers to make one pound of dried. They have wrinkled, dark brown skin and a sweet, chocolate-like, smoky flavor. They register about 5 on heat scale of 1 to 10.

Chipotle comes from the Aztec language of ancient Mexico, Nahuatl, and means 'smoked chile.’

When using dried chiles, you can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don’t soak any longer or they can become bitter. Use them to make salsas, sauces and condiments. Great with chicken, pork and also beef. They offer a rich, smoky flavor and a nice bit of heat.

Chipotles are native to Mexico.
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