chipotle pepper
Rich in vitamin C, vitamin A, and antioxidants including capsaicinoids, which may have anti-inflammatory properties. Low in calories and fat, with modest amounts of fiber and minerals including potassium.
About
The chipotle pepper is a smoke-dried jalapeño (Capsicum annuum var. annuum), a cultivar of the common chili pepper. Native to Mexico, chipotles are produced by harvesting mature red jalapeños and smoking them over hardwood fires, typically mesquite, for several days until fully desiccated. The smoking process imparts a deep, complex character—earthy, slightly sweet, and intensely smoky—while the drying concentrates the pepper's natural heat and flavor compounds. Chipotles typically measure 2,000–8,000 Scoville Heat Units, making them moderately hot with a distinctive flavor profile that balances heat with the distinctive smoke character.
Two primary varieties exist: chipotle meco (larger, tan-colored, older/longer smoked) and chipotle moreno (smaller, dark reddish-brown, shorter smoked). The moreno variety is more commonly found in North America and tends to be slightly fruitier with a shorter smoke exposure.
Culinary Uses
Chipotles feature prominently in Mexican cuisine and have become increasingly integral to Tex-Mex and contemporary American cooking. They are used to flavor salsas, adobos (traditional spice pastes), and marinades; smoked into soups and stews; or rehydrated and blended into creamy sauces. Canned chipotles in adobo sauce—preserved in a rich tomato-vinegar-spice mixture—are a pantry staple for quick flavoring. The smoke and heat complement barbecue preparations, grilled meats, and seafood, while their complexity works in unexpected applications like chocolate moles and desserts. Chipotles bridge sweet and savory applications and pair well with lime, cumin, garlic, and cream-based preparations.