Chipotle

Our Mexican chipotle adobo contains this delicious smoked jalapeño chili, from which the adobo derives its name: the chipotle. Our chipotle comes directly from Mexico.

The jalapeñopepper is a cultivar of Capsicum annuum, named after the city Xalapa. Usually you only see the green, unripe version of it, but for chipotle the fully ripened fruit is used. Because the pepper, once picked, does ripen, but the sharpness and aroma do not develop further, one leaves the pepper preferably ripen on the plant, to then dry and smoke it.

The technique used for this was presumably developed by the Aztecs, who preserved meat in an identical manner. The Aztecs called the smoked peppers chilpoctli, a contraction of the words 'chil' for chilipepper and 'poctli', which means smoked. Traditionally, pecan wood is used for this. The drying and smoking process takes place at 60-75 degrees and takes several days.

The chipotle has a sharpness of up to 8,000 on the Scoville scale. Scoville units (SHU), significantly sharper than the alternative pasilla-pepper who scores 2,500 SHU.

The chipotl is called morita because of its almost deep purple color, which means small blackberry. Although they lose much of their original size during the drying process, this type of chipotl issupple and still a little moist, just like dried tomatoes or prunes. How different is that with the chipotle meco, which is also called chile ahumado or típico. For this, the chili ispepper Smoked for almost twice as long as for the morita. You can recognize the meco by its light brown color.

Just like many other spices, you would do well to to enhance the flavor of the chipotle morita by lightly toasting them before use. Do this in a preheated frying pan over medium heat, but toast them for no longer than 20-30 seconds and turn the pepper in the meantime to turn around. If you have done it right, the The skin may show some blisters, that is not a problem, but it must not be sunburned.

After this brief roasting time, you can rehydrate the chipotl or grind it into flakes or powder, if you wish. To rehydrate them, make a few small cuts in the skin on both sides and place the pepper Remove from the heat and place in boiling water, completely submerged. Soaking takes just under half an hour. The soaking water should taste slightly sweet, a little spicy, and pleasantly smoky. You can use the chipotle at this stage, or leave it in the soaking water for some time longer, even well later, provided you place the chilies in the refrigerator while still in the soaking water.

Are you going for the taste, not the sharpness of this one? pepper, you can remove the seed pods and seeds, which, as you may know, can be quite sharp.

Features:

• 100% jalapeña pepper (Capsicum annuum)
  
• grown and smoked in Mexico

Assortment

• available in stand-up pouches (various weight classes)
• glarger quantities than shown on request

Save

• batch number **SK620439
• best before June 2028 (06-2028)