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. ChiliCodexCDP.copy.rangeSentenceWithHeat ChiliCodexCDP.copy.originSentence 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
Ook bekend als: Chipotle Meco, Chipotle Morita
Soort
Capsicum annuum
Warmte
Smaak
Gemiddeld, Rokerig, Zoet, Rich, thick-walled
Herkomst / Regio's
Mexico, derived from Jalapeño
Kleur / Vorm
Dark brown when smoked and dried
Pod-grootte
5-8 cm long, 2-3 cm wide
Probeer het in het wild
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3 Europese sauzen in kleine hoeveelheden - smaak, vuur en af en toe een beetje chaos, in een doos.
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Smaak & 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.
Warmteprofiel
Scoville-schaal
2,500-8,000 SHU
Heat label
Medium
Oogstperiode
Late summer (smoked product)
Sauce Index count
-
Geschiedenis & Cultuur
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.
Plantkunde & Kweekinstructies
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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.
Proefbox visuele plaatshouder
- 3 × 100 ml sauzen (verschillende soorten)
- Proefkaart & combinatietips
- Verzending binnen de EU; beperkte oplage
Proefpakket
Eenmalige box om de warmte en smaak van verschillende soorten sauzen te ontdekken. Geen verplichtingen; gewoon proeven en aantekeningen maken.
Proefpakket kopenVeelgestelde vragen
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Gemiddeld, Rokerig, Zoet, Rich, thick-walled
ChiliCodexCDP.faq.answers.aliasList De alternatieve namen van deze peper komen meestal uit regionale dialecten.
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.
Gebruik handschoenen, ventilatie en zeep om capsaïcine-oliën te verwijderen.
Bronnen
- Republic of Heat proeflaboratorium veldnotities
- Producentendossiers ingediend via Directus
- Open rassenregisters en academisch onderzoek naar paprika's
We vergelijken gegevens van zaadbanken, peer-reviewed literatuur en gerenommeerde producenten met betrekking tot SHU- en herkomstclaims.
ChiliCodexCDP.sections.sources.reviewed