Botanical Name: Capsicum annuum
Chipotle chiles are a unique and flavorful variety of chili pepper made by smoking and drying fully ripened jalapeño peppers. Known for their smoky, earthy flavor and moderate heat, chipotles are a staple in Mexican cuisine and have become popular in international cooking as well. These chiles are typically dark brown to black, with a wrinkled, leathery texture, and their name derives from the Nahuatl word “chilpoctli,” which means “smoked chile.”
Chipotle chiles are available in two main forms: Chipotle Meco and Chipotle Morita. Chipotle Meco, the more traditional variety, is larger, drier, and has a stronger smoky flavor, while Chipotle Morita is smaller, softer, and has a more intense heat with a slightly sweeter undertone. Both types provide a deep, smoky richness to dishes, but Chipotle Meco is often preferred for its robust flavor.
On the Scoville scale, chipotle chiles range from 2,500 to 8,000 Scoville Heat Units (SHU), placing them in the same range as the jalapeño, but with a more complex flavor profile due to the smoking process. This makes them ideal for adding not just heat but depth and smokiness to various dishes.
In Mexican cooking, chipotle chiles are used in a variety of ways, often as an ingredient in adobo sauce—a tangy, spicy, and smoky sauce made from chipotles, tomatoes, garlic, vinegar, and spices. Chipotles in adobo are commonly found canned and are a versatile pantry staple for making sauces, marinades, and stews. The smoky flavor of chipotles enhances dishes like tacos, enchiladas, chili, and barbecue sauces, and they are also commonly used in soups, salsas, and meat rubs.
Chipotles are incredibly versatile and can be used whole, crushed, or ground into a powder. Chipotle powder, made from dried and ground chipotle chiles, is a popular seasoning that adds a smoky kick to meats, vegetables, and even desserts like chocolate-based dishes.