Chipotles are smoke-dried jalapeño peppers, with the morita variety being the most well-known (the meco/Brown Chipotle variety being the other). The morita variety of chipotle is smoked for just a few days until a leathery consistency is achieved.
When whole, their leathery exterior can be difficult to work with and rather daunting to grind into powder. We’ve taken on that task to create a brick red powder that’s smoky and bold. We like to add a sprinkle of it to corn or black bean dishes. For a fresh summer snack add a dash to watermelon or papaya along with a spritz of fresh lime juice.
|Ingredients||Dried chipotle chiles.|
|Recommended Applications||A versatile spice, this product is perfect in corn bread, barbecue ribs, enchilada sauces, stews, chili, or spice rubs. Typically used in Southwestern Cuisine for the smoky quality, this product may also be used in poultry, meats or fall squash.|
|Basic Preparation||Ready to use as is, no preparation is necessary.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Cajun, Caribbean, Latin American, Mexican, Southwestern American|
|Handling / Storage||To be stored in a cool, dry place.|
|Scoville Heat Scale||10,000–23,000, 30,000–50,000|
|Shelf Life||2 Years|
|Country of Origin||Mexico|
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