19 Dinners That Showcase the Smoky-Spicy Kick of Chipotle Peppers (2024)

FAQs

Why do chipotle peppers taste smoky? ›

Chipotle Morita chiles retain the smoky flavor of the wood used to smoke it, usually pecan or applewood. This balances the raisin-cherry fruitiness that lives under the smoke and spicy heat.

Put simply, Chipotle are smoked and dried Jalapeno peppers. They are usually left to ripen on the vine longer than standard Jalapenos, so they have a sweeter flavour. They have an amazing spiced, almost woody flavour from the drying process, which we think is perfectly complimented by the sweetness in this rub.

A chipotle (/tʃɪˈpoʊtleɪ/, /tʃɪˈpɒtleɪ/, chi-POHT-lay, chi-POT-lay; Spanish: [tʃiˈpotle]), or chilpotle, is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes.

Featuring intensely spicy and smoky flavors, this dark-&-bold sauce delivers an otherworldly dose of heat to your tastebuds.

Chipotle peppers are basically ripened jalapeño chiles that have been smoked and dried. They can be ground and used in many Mexican and Tex Mex cooking and are typically sold in a rich, smokey flavored adobo sauce. The best thing to do is grab about 20 fresh jalapeños and allow them to ripen and turn red.

: a smoked and usually dried jalapeño pepper.

To put it simply, a chipotle pepper is a jalapeño that has been left on the vine to ripen until red, and is then smoked and dried. Believe it or not, the word “Chipotle” isn't just a name for a restaurant.

Chipotle mayo is a pretty hot condiment, and I'll say its popularity is well-deserved. With just a few ingredients, you can create a complex mixture of spicy, cool, earthy, and smoky that becomes an excellent spread for sandwiches and burgers, or a dip for fries, chips, and veggies.

Great Substitute for Chipotle Peppers: Ancho Chilis

These dried and ground Mexican poblano peppers pack smoky flavors with a little heat. Ancho chilis also have a sweet undertone, bringing a new flair to any dish.

Chipotle nutrition: Pros

“Chipotle can be pretty healthy because they have veggies and lean protein,” says Lisa Moskovitz, RD, CDN, founder of The NY Nutrition Group, like chicken and steak, black and pinto beans, fajita vegetables, and fresh tomato salsa.

Are chipotle peppers healthy? ›

Chipotles have been positively linked to a reduction of heart attacks and strokes. They reduce the presence of cholesterol and triglycerides which can both lead to life-threatening conditions. Capsaicin in the peppers widen and relax blood vessels, which can reduce blood pressure.

Our namesake ingredient, the chipotle chili pepper is a dried and smoked jalapeño produced using the age-old craft of smoking them over pecan wood for several days. These intensely smoky, spicy peppers are the foundation for much of the food we serve - from our chicken, steak, and Barbacoa to our beans and vinaigrette.

Chipotles are essential to a proper cemita and great on a mushroom and spinach torta. And they're killer with egg sandwiches, here blended into guacamole or mayo. And let's not forget about tacos; fry up some Mexican chorizo and add chipotle for an extra jolt of spice.

The jalapeño is variously named huachinango, for the ripe red jalapeño, and chile gordo (meaning "fat chili pepper") also known as cuaresmeño.

Simply stated, a chipotle pepper is a dry-smoked jalapeno pepper. Chipotle peppers are most commonly made from fully-ripened deep red jalapeno peppers. The jalapenos fully ripen on the plant as long as possible before they are harvested for smoking. Chipotle peppers date back to the Aztecs.

Use Citrus. Capsaicin is an alkaline molecule, so pairing it with something acidic like citrus juice or vinegar can help neutralize some of the heat. Dairy products are also acidic, which is another reason why they are effective at tempering spice.

Place the cooling rack in the oven on the lowest setting possible. Turn on the convection fan if you have one. Dry the peppers in the oven for 12-24 hours until they are completely dry but still slightly pliable. If you have a food dehydrator you can use that, but it will smell of smoke when you're done.