Profile: Prior to 2010, most people in the US had never heard of a chipotle pepper. It's now in aioli, roughing up Bloody Marys, and beautifully packed into custardy omelettes. smoky, spicy... Nobody dislikes chipotle moritas.
Chipotles are jalapeo peppers that have been smoked and dried, with the morita variant being the most well-known (the brown chipotle variety being the other). The morita chipotle is smoked for only a few days until it reaches a leathery consistency. The chilies are then lightly roasted over an open flame or on a flat grill top, reconstituted in water, and used to impart a medium amount of heat and a desired smokey taste to meals that scream Tex-Mex BBQ. Without a morita, no barbecue sauce is complete.
|Ingredients:||Dried chipotle chiles.|
|Shelf Life:||3 Years.|
|Basic Prep:||Rinse with warm water first. 10 minutes in hot water to rehydrate. Add to any recipe that calls for cooking for at least 10 minutes. You can also dice or purée after rehydrating.|
|Ways To Use:||The Chipotle Morita Chile is a unique chile used in Southwestern cooking for its smoky flavor. BBQ ribs, corn bread, enchilada sauce, chili, stew, or any meat.|
|Cuisine:||Cajun, Caribbean, Latin American, Mexican, Southwestern American.|
|Country of Origin:||Mexico|
|Scoville Heat Scale:||3,500–8,000, 10,000–23,000, 30,000–50,000|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|