Capsicum annuum
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Chipotle is a ripe Jalapeño smoked over smoldering wood until leathery. The process turns red peppers into dark, smoky flavor bombs. Heat remains Medium, between 2,500 and 8,000 SHU. Chipotles taste like dried fruit, campfire, and toasted nuts. Mexican citizens stew them in adobo sauces, blend them into marinades, or mince them into barbacoa. Morita chipotles stay softer with fruity smoke, while meco chipotles dry longer for intense savor. Smoked fire, pantry staple - approved by the Ministry of Ember Heat. Chipotle suele medir 2,500-8,000 SHU (Medio). Aparece en Mexico, derived from Jalapeño en condimentos, encurtidos y adobos. Blend chipotles with tomatoes, vinegar, and spices for adobo sauce. Puree them into mayonnaise, stews, and barbecue glazes. Chop rehydrated chipotles into beans, tacos, and soups. Grind dried pieces into smoky powder for rubs. Pair with chocolate, molasses, cumin, and citrus. ChiliCodexCDP.navigation.seeSauceIndex
También conocido como: Chipotle Meco, Chipotle Morita
Especies
Capsicum annuum
Calor
Sabor
Medio, Humeante, Dulce, Rich, thick-walled
Origen / Regiones
Mexico, derived from Jalapeño
Color / Forma
Dark brown when smoked and dried
Tamaño del pod
5-8 cm long, 2-3 cm wide
Pruébalo en la naturaleza
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3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, en ocasiones, un poco de caos, todo en una caja.
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Sabor y aroma
Chipotle is a ripe Jalapeño smoked over smoldering wood until leathery. The process turns red peppers into dark, smoky flavor bombs. Heat remains Medium, between 2,500 and 8,000 SHU. Chipotles taste like dried fruit, campfire, and toasted nuts. Mexican citizens stew them in adobo sauces, blend them into marinades, or mince them into barbacoa. Morita chipotles stay softer with fruity smoke, while meco chipotles dry longer for intense savor. Smoked fire, pantry staple - approved by the Ministry of Ember Heat.
Blend chipotles with tomatoes, vinegar, and spices for adobo sauce. Puree them into mayonnaise, stews, and barbecue glazes. Chop rehydrated chipotles into beans, tacos, and soups. Grind dried pieces into smoky powder for rubs. Pair with chocolate, molasses, cumin, and citrus.
Perfil térmico
Escala Scoville
2,500-8,000 SHU
Heat label
Medium
Ventana de cosecha
Late summer (smoked product)
Recuento del índice de salsas
-
Historia y cultura
Aztec cooks smoked chilies to preserve late-season harvests, creating early chipotles. Jalapeños were ideal because their thick walls resisted sun-drying. The name likely stems from “chilpoctli,” meaning smoked chili in Nahuatl. Today, chipotle production thrives in Chihuahua and northern Mexico, supplying both domestic markets and global canneries. Canned chipotles in adobo popularized the flavor abroad.
Botánica y notas de cultivo
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Grow Jalapeños until fully red. Harvest and smoke them over pecan, apple, or oak wood at low temperatures for several days. Maintain airflow to prevent mold. Once dried, store chipotles in airtight containers. The growing requirements mirror Jalapeños: warm sun, fertile soil, and 70 to 90 days to maturity.
Marcador de posición visual de la caja de prueba
- 3 salsas de 100 ml (varios estilos)
- Ficha de cata y sugerencias de maridaje
- Envíos a toda la UE; tiradas limitadas.
Caja de prueba
Caja única para explorar el calor y el sabor de diferentes estilos de salsas. Sin compromiso; solo prueba y toma notas.
Comprar caja de pruebaPreguntas frecuentes
Chipotle suele medir 2,500-8,000 SHU (Medio). Los rangos varían según el cultivar y las condiciones de cultivo.
Medio, Humeante, Dulce, Rich, thick-walled
ChiliCodexCDP.faq.answers.aliasList Los nombres alternativos de este pimiento provienen principalmente de dialectos regionales.
ChiliCodexCDP.faq.answers.similarList
- Aleppo - Medium
- Cherry Pepper - Medium
- Espelette - Medium
- Fresno - Medium
Blend chipotles with tomatoes, vinegar, and spices for adobo sauce. Puree them into mayonnaise, stews, and barbecue glazes. Chop rehydrated chipotles into beans, tacos, and soups. Grind dried pieces into smoky powder for rubs. Pair with chocolate, molasses, cumin, and citrus.
Grow Jalapeños until fully red. Harvest and smoke them over pecan, apple, or oak wood at low temperatures for several days. Maintain airflow to prevent mold. Once dried, store chipotles in airtight containers. The growing requirements mirror Jalapeños: warm sun, fertile soil, and 70 to 90 days to maturity.
Utilice guantes, ventilación y jabón para eliminar los aceites de capsaicina.
Fuentes
- Republic of Heat Notas de campo del laboratorio de cata
- Expedientes de productores presentados a través de Directus
- Registros abiertos de variedades cultivadas e investigación académica sobre el pimiento
Cotejamos bancos de semillas, literatura revisada por pares y datos de productores acreditados para verificar las afirmaciones sobre SHU y origen.
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