{"product_id":"chipotle","title":"Chipotle","description":"\u003cp\u003e\u003cb\u003eOur Mexican chipotle adobo contains this delicious smoked jalapeño chili, from which the adobo derives its name: the chipotle. Our chipotle comes directly from Mexico.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe jalapeño\u003ctc\u003epepper\u003c\/tc\u003e is a cultivar of Capsicum annuum, named after the city \u003cmeta charset=\"utf-8\"\u003eXalapa. Usually you only see the green, unripe version of it, but for chipotle the fully ripened fruit is used. Because the \u003ctc\u003epepper\u003c\/tc\u003e, once picked, does ripen, but the sharpness and aroma do not develop further, one leaves the \u003ctc\u003epepper\u003c\/tc\u003e preferably ripen on the plant, to then dry and smoke it.\u003c\/p\u003e  \u003cp\u003eThe technique used for this was presumably developed by the Aztecs, who preserved meat in an identical manner. The Aztecs called the smoked \u003ctc\u003epeppers\u003c\/tc\u003e chilpoctli, a contraction of the words 'chil' for chili\u003ctc\u003epepper\u003c\/tc\u003e 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.\u003c\/p\u003e  \u003cp\u003eThe chipotle has a sharpness of up to 8,000 on the Scoville scale. \u003cmeta charset=\"utf-8\"\u003eScoville units (SHU), significantly sharper than the alternative pasilla-\u003ctc\u003epepper\u003c\/tc\u003e who scores 2,500 SHU.\u003c\/p\u003e  \u003cp\u003eThe 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 is\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003esupple 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 is\u003ctc\u003epepper\u003c\/tc\u003e Smoked for almost twice as long as for the morita. You can recognize the meco by its light brown color.\u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eJust like many other spices, you would do well to \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eto 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 \u003ctc\u003epepper\u003c\/tc\u003e in the meantime to turn around. If you have done it right, the \u003c\/span\u003e The skin may show some blisters, that is not a problem, but it must not be sunburned.\u003c\/p\u003e  \u003cp\u003eAfter 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 \u003ctc\u003epepper\u003c\/tc\u003e 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.\u003c\/p\u003e  \u003cp\u003eAre you going for the taste, not the sharpness of this one? \u003ctc\u003epepper\u003c\/tc\u003e, you can remove the seed pods and seeds, which, as you may know, can be quite sharp.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% jalapeña \u003ctc\u003epepper\u003c\/tc\u003e (Capsicum annuum)\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003egrown and smoked in \u003cstrong\u003eMexico\u003c\/strong\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cspan class=\"s2\"\u003eavailable in stand-up pouches (various weight classes) \u003c\/span\u003e\u003c\/li\u003e  \u003cli\u003e  \u003cspan class=\"s2\"\u003eg\u003c\/span\u003e\u003cspan class=\"s2\"\u003elarger quantities than shown on request\u003c\/span\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ebatch number **SK620439\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eJune 2028 (06-2028)\u003c\/strong\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e  \u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"60 grams - ziplock stand-up pouch (transparent) - batch no. **SK620439","offer_id":62542960558410,"sku":"C045.1010-0075","price":4.4,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **SK620439","offer_id":62542960591178,"sku":"C045.1003-0150","price":8.55,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **SK620439","offer_id":62542960623946,"sku":"C045.1004-0300","price":16.2,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (lightproof) - batch no. **SK620439","offer_id":62542960656714,"sku":"C045.1005-0500","price":25.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/chipotl-bowl-thickbox-depeperwinkel.png?v=1780669494","url":"https:\/\/www.depeperwinkel.nl\/en\/products\/chipotle-adobo-en-1","provider":"depeperwinkel","version":"1.0","type":"link"}