Chipotle Chile Peppers, Morita

A few years ago most people north of Mexico had never even heard of a chipotle pepper. Today we find it blended into aioli, roughing up our Bloody Marys at brunch, and neatly tucked into custardy omelettes. Smoky, sultry, spicy… who doesn’t love chipotle morita chiles?

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Chipotles are smoke-dried jalapeño peppers, with the morita variety being the most well-known (the brown chipotle variety being the other). The morita variety of chipotle is smoked for just a few days until a leathery consistency is achieved. The chilies are then lightly toasted over an open flame or a flat grill top, reconstituted in water, and added to dishes to add a medium-level of heat and a desired smokey flavor that just screams Tex-Mex barbeque. Indeed, no barbecue sauce is complete without a morita.
More Information
IngredientsDried chipotle chiles.
Recommended ApplicationsThe Chipotle Morita Chile is a moderately hot and unique ingredient that is commonly used in Southwestern cuisine for it’s smoky flavor. Some applications include barbecue ribs, corn bread, enchilada sauce, chili, stew, or any meat.
Basic PreparationRinse 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.
Product StyleWhole
CuisineCajun, Caribbean, Latin American, Mexican, Southwestern American
Handling / StorageTo be stored in a cool, dry place.
Scoville Heat Scale3,500–8,000, 10,000–23,000, 30,000–50,000
Shelf Life3 years
Country of OriginMexico
Dietary PreferencesAll Natural, Gluten-Free, Kosher Parve, Non-GMO
Allergen InformationNone Specified


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