Chipotle (Morita) Chile
Native to Mexico these chiles are also known as moritas, moras and Colorado chile peppers. Chipotles 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 register about 6 on heat scale of 1 to 10.
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. Use sparingly at first and build toward the best heat level for you.
Flavor of Chipotle (Morita) Chile
Also known as moritas, these smoked fully ripened jalapenos are rich and smoky with medium hot heat (6 on scale of 1 to 10).
Uses of Chipotle (Morita) Chile
Toast for added flavor. Soak in hot tap water for 20 minutes to rehydrate. Add to salsas, sauces, and condiments. Try with chicken, pork, and beef.
Chipotle (Morita) Chile Recipe
For 4-5 T of mix: Toast 1 stemless chile until aromatic (2-4 minutes), stirring. Grind then mix with 1 T ground coriander, dried onion, and paprika, 1 t salt, dried garlic, and cumin, and 1/2 t pepper and Mexican oregano