Chipotles date back to before the Aztec civilization and originated in the region of Mexico that today is northern Mexico City. Chipotles are actually fully ripened and then smoked dried jalapenos. Chile historians believe that the Aztecs first smoked jalapeno peppers because the fleshy, thick jalapeno was difficult to dry and tended to rot. This "smoke drying" process was initially used for drying meats but the Aztecs found that smoking allowed the chiles to be stored for a long period of time.
Chipotle peppers have become increasingly popular in the US with our fairly recent infatuation with “chiles”. Chiles immediately bring to mind their heat but many chiles may also be a bit mild while adding a deliciously subtle flavor to many dishes when used in correct amounts.
It takes 10 pounds of fresh jalapenos to make one pound of dried Chipotles. The end result is a dark brown to black colored, shriveled pepper that has a smoky and slightly sweet chocolaty flavor and aroma. These peppers also have a bit of a kick to them as they register a 6-7 on the 1-10 heat scale.
There are actually two types of Chipotles used in the US, the most common is the Morita which translates to "little blackberry" in Spanish. The harder to find Chipotle is the Meco, also known as chile meco, tipico or chile ahumado. This is the more “authentic” chile preferred in Mexico as it has been smoked longer giving it a richer flavor and a color that is a bit more tan. The Morita is less expensive as it doesn’t take as long to smoke.
Use our Morita Chipotle Flakes anywhere you would normally used crushed red pepper flakes – on pizza, in salads, soups, stews and anywhere you want some authentic Mexican flavor. If you are a big fan of Chipotle’s then be sure to see our Chipotle Powder and Dried Chipotle Chiles. If you love flakes then in addition to the crushed Red Pepper Flakes you will like our hot Habanero Flakes and our milder Ancho Flakes.
We also carry a growing selection of dried chiles, hot peppers and chile powders.
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