Chipotle pepper

5,20 €
97,00 € /kg

Smoked jalapeño pepper, known as Chipotle pepper, which means "smoked pepper" in the original Nahuatl (Aztec) language. Developed in the Mexican state of Veracruz, they are grown mainly in the Mexican state of Chihuahua, but also in Veracruz, Oaxaca and Sinaloa, as well as in southern Texas and southern New Mexico in the USA. Our peppers come from Mexico. Chipotle peppers have a wonderful smoky aroma and a sweet roundness on the palate, ending with a slight spiciness that doesn't stay.

SKU: PIMCHIPOT Category: CHILIPS

Description

Further information

Chipotles are smoke-dried jalapeño peppers. It is used to preserve and enhance flavors. There is a complex chemical reaction between the tannins and oils in the peppers.

Chipotles originated in Mexico. The word chipotle comes from a Nahuatl word meaning "smoked Chilean bell pepper". Jalepeños remain on the plant to ripen until they turn dark red (green jalapeño is simply unripe fruit).

The ripe chillies are spread out on shelves in closed chambers and smoke is released for days. Smoking takes place at 74˚C, so it's "hot" smoking.

Why smoke chillies?

In one region of Mexico, the Aztecs smoked meat to preserve it. When their pepper crops became abundant, they needed a way to preserve them. Jalapeño peppers are thicker and don't dry out as quickly as other, thinner peppers. Most peppers can be dried in one to two weeks, whereas Jalapeño peppers can take three weeks or more to dry and tend to rot before drying completely. As a result, the Aztecs realized that they could preserve these peppers much more quickly and effectively by smoking them over a fire. Smoking not only helped preserve the chillies, it also improved their taste. Smoking is what turns a Jalapeño into a Chipotle pepper. There are two types of Chipotle chillies, classified according to the process and duration of their smoking. These are Chipotle Moritas and Chipotle Mecos.

Jalapeño peppers are prepared in a large, hermetically sealed smoking chamber to guarantee perfect, consistent smoking. The peppers are generally laid flat on trays to ensure even smoking. Wood is lit in a combustion chamber and the smoke is then pushed into the chamber. The peppers are stirred every few hours to mix with the smoke. Depending on the type of pepper, complete drying can take from several days to a week.

Christopher Columbus, who thought he'd found India, almost certainly saw these smoking techniques in Hispaniola (now Haiti and the Dominican Republic), but what's certain is that he brought chillies back to Spain.

Chipotle Morita

Morita peppers, which means "little mulberry tree" in Spanish, are what many people have come to associate with the term "Chipotle" peppers in the USA. Morita peppers are mainly produced in Chihuahua, in northern Mexico. Farmers choose these peppers when they have just turned red. They are smoked for a few days until they are dry but malleable at the end. The smoking time is shorter than for Meco peppers. When finished, these peppers are dark red and more aesthetically pleasing than Meco peppers. Morita peppers are used in traditional Mexican cuisine, but are also very popular in Americanized Mexican dishes.

Chipotle Meco

Meco peppers are the coldest and most difficult peppers to obtain. Although less well known to the uninitiated, Meco chillies are nevertheless well known and sought after by chilli lovers - and for good reason. During the growing season, when farmers select green Jalapeños, they leave some on the plant to grow and fully ripen to a deep crimson red. These special peppers become Chipotle Meco peppers.

Meco peppers are picked at the end of the growing season in central and southern Mexico. They are then smoked for a maximum of one week, after which they are completely dried. These peppers are larger and take longer to smoke than Morita peppers. The longer smoking time gives these peppers a more intense flavor, and the final texture is similar to that of a prune. These peppers are mainly used in Mexican and Tex-Mex cuisine.

What to do with Chipotle peppers?

It is not advisable to grill or dry-fry them for too long, as they quickly become bitter.

With an Adobo marinade on chicken or Chihuahua-style pork, Chipotle chillies bring out the best in sauces and marinades.

Test the garlic onion paprika cumin chipotle pepper tomato paste and lime mixture (wine vinegar and olive oil). Coat the chicken or pork with this paste and leave to rest in a cool place for several hours (up to 24 hours), then grill (without flame) or bake in a 20′ oven, a real treat.

1 onion

3 garlic cloves, crushed

1 teaspoon sweet paprika

1cc ground cumin

1 tsp ground dried coriander

2 tsp unrefined brown sugar

2 tablespoons tomato paste

2 chipotle peppers, finely chopped

1 tsp Espelette pepper

1 tablespoon lime juice or dried lime zest

olive oil, salt, pepper

Weight	ND
Weight	50g in pouch, 100g in bag
Continent-Country	Mexico
Color	red brown
Intensity	Average (3/10), A little hot (4/10)

Chipotle pepper

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