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Chipotle (Morita) Chiles

Chile, Chipotle, Black & Red (Chipotle Morita, Mora or Colorado), Whole
20

Select Size:

1 Cup Bag  
Net 0.95oz
$4.00
2 Cup Bag  
Net 2.95oz
$10.10
 

1 Cup Bag - $4.00
Bag Size: 7" x 4.25"
(Per Ounce Cost: $4.21)
 

2 Cup Bag - $10.10
Bag Size: 9" x 6"
(Per Ounce Cost: $3.42)




Chiles & Paprikas

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.

Smoked chiles originated in the ancient civilization of Teotihuacán, north of present-day Mexico City. Jalapeños would not dry in the sun without their thick skins rotting first. However, like meats, it was learned they could be preserved by the process known as smoke-drying.

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.

Chipotles are native to Mexico.
Nutritional Information
Salt-Free
Sugar-Free
Gluten-Free
Nut-Free
Vegetarian
Vegan
MSG-Free
Dairy-Free
Garlic-Free
Onion-Free
Sweetener-Free
Black Pepper-Free
Corn-Free


Also known as moritas, these smoked fully ripened jalapenos are rich and smoky with medium hot heat (6 on scale of 1 to 10).
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.
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

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