Cookbook:Chipotle Pepper

The chipotle pepper is a smoked and dried ripe jalapeño pepper.  It can come in different forms for use in cooking.

Characteristics
All chipotles are wrinkled and have a smoky, medium spicy flavor with a hint of fruity sweetness. Two primary varieties of chipotle exist: morita and meco. Moritas are dark red with a pliable texture similar to that of a raisin. They are not smoked as long, which gives them a milder flavor. On the other hand, mecos are smoked for much longer, which turns them brown and gives them an intensity of flavor. Once dried, chipotles may be processed in a few ways. They can be sold whole or ground to flakes or powder. They may also be be stewed in adobo sauce—a blend of tomato, vinegar, and spices—and canned to make a versatile condiment. When rehydrated, they can be blended to make a chipotle purée.

Selection and storage
As a dried food, chipotles keep well at room temperature when kept away from light, heat, air, and moisture. Under ideal conditions, they can last for a couple years. Canned chiles in adobo can last for days to weeks in the fridge after opening.

Preparation
Before using chipotles, remove the stems, and discard the seeds if desired to reduce the bitterness of the chile. If you want to add additional char and flavor, you can dry toast them in a skillet before proceeding. From here, you can grind or rehydrate them. To rehydrate, cut a little slit in the sides and soak in hot water—or another liquid—for several minutes.

Use
Chipotles are commonly used in Mexican cuisine, as well as Tex-Mex and United States cuisines. The ground powder makes a good component of a meat rub. Chipotles in adobo are excellent as part of condiments and marinades, where the adobo adds a tang and the chile adds spice and smoke.