Chipotle morita

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 of Xalapa. Usually, you only see the green, unripe version of it; however, 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 this smoked peppers chilpoctli, a contraction of the words 'chil' for chilipepper and 'poctli', which means smoked. Traditionally, pecan wood is used for this.

The fully ripened jalapeños are dried and smoked for 6 days, during which they are stirred every few hours to ensure the smoke is well distributed. The drying and smoking process takes place at 60-75 degrees. On average, 10 kilograms of jalapeños yield 1 kilogram of chipotles.

There are two prominent varieties from Mexico, namely the morita and a larger variety named meco, which is primarily used in Mexico. The morita variety is smaller and has a reddish-purple tint, while the meco has more of a grayish-brown color – some say it looks like a cigar butt!

The chipotle has a sharpness on the Scoville scale between 2,500 and 8,000 Scoville units (SHU), on average sharper than the alternative pasilla.pepper but on average milder than, for example, a Spanish one pepper.

The chipotle is named morita because of its almost deep purple color, which means little blackberry. Although they lose much of their original size during the drying process, this type of chipotle is supple and still slightly moist, just like dried tomatoes or prunes. How different that is from 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, it is a good idea to enhance the flavor of the chipotle by lightly toasting them before use. Do this in a preheated frying pan over medium heat, but do not toast them for longer than 20-30 seconds and turn the pepper Turn it over occasionally. If you have done it correctly, the peel will show some blisters; that is not a problem, but it should not be burnt.

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 into 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, or 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)
  
• Scoville score >2,500 - 8.000 SHU (Scoville heat units)
• grown and smoked in Mexico

Assortment

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

Save

• batch number **MA630447
• best before December 2028 (12-2028)