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 powder should be mixed with salt, cumin powder, and ground coffee to make what may well be the most amazing rub for pork ribs ever.
|Recommended Applications||A versatile spice, this product is perfect in salsas, enchilada sauces, stews, chili, or spice rubs.|
|Basic Preparation||Ready to use as is, no preparation is necessary. Rule of Thumb: 1/2 Tbs. of Chipotle Powder = 1 Tbs. Granulated Chipotle = 1 Chipotle Chile|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Cajun, Caribbean, Latin American, Mexican, Tex-Mex, Thai|
|Handling / Storage||To be stored in a cool, dry place.|
|Scoville Heat Scale||30,000–50,000|
|Shelf Life||2 Years|
|Country of Origin||Mexico|
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