Brown, wrinkled, and looking like a discarded cigar, the brown (aka: meco) chipotle isn't one that’ll win any beauty contests. Looking like old tobacco and smelling like it with a mix of smoke, black powder, and aged leather this pepper is one for those who want powerful flavor from their chiles. These chipotles have been dried and smoked for days longer than their younger siblings, the morita chipotles.
Brown chipotles can be used anywhere you use a morita chipotle, this one just offers a huskier flavor with a lot more smoke. Outside of its usual culinary rigmaroles, this chile is fantastic when toasted, ground, and mixed with a bit of ground cinnamon before being swirled into to a cup of hot chocolate.
|Ingredients||Dried brown chipotle chiles.|
|Recommended Applications||Whole Brown Chipotle Chiles can be used to enhance the flavor in a chili, enchilada sauces, stew, barbecue ribs, or corn bread. Their unique smoky flavoring compliments poultry, red meats, and fall squash.|
|Basic Preparation||Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after re-hydration, dice or puree before adding to your recipe.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Cajun, Caribbean, Latin American, Mexican, Southwestern American|
|Handling / Storage||Store in a cool, dry place.|
|Scoville Heat Scale||3,500–8,000|
|Shelf Life||2 Years|
|Country of Origin||Mexico|
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