[CH] RE: Chipotle
Dave Anderson (Chilehead@tough-love.com)
Fri, 3 Mar 2000 18:09:42 -0800
> I'm confused about chipotles--I've seen reference to chipotle chiles, my
> Chipotles in Adobo sauce list chipotles as an ingredient. But this post
> about smokers said with a smoker you can make your own chipotles.
>
> Are they a chile? A technique? Both? I know they taste good! :)
Good question, and there are possibly several answers depending
on where in Chiledom you are. Dave DeWitt's "The Chile Pepper
Encyclopedia" has several pages about Chipotles.
Generally a chipotle is a smoked pepper. The most common ones
are red ripened Jalapenos. Occasionally Serranos are also
smoked, and Jim Campbell smokes Red Savina Habanero.
Your Chipotles in Adobo are probably smoked Jalapenos. The two
most common smoked Jalapenos are Tipico and Morita. Tipico is
smoked for a longer time and is richer in flavor and is more
expensive. It is almost never exported. Morita is smoked for a
shorter time and is often marketed as Tipico. Welcome to the world
of Chile fraud:-).
Other smoked chiles which are listed by DeWitt are:
De Coban A piquin chile that is smoked in southern Mexico and
Guatemala.
Pasilla de Oaxaca A variety of Pasilla that is smoked in Oaxaca
and is used in Mole Negro.
Jalapeno Chico A smoked green Jalapeno.
Capones A red Jalapeno with the seeds removed. The term means
castrated ones. Rarely exported and expensive.
The latest copy of Firey Foods magazine which I picked up in Reno
at the show today says a company from Austin Texas is going to
be marketing smoked Ancho, Pasilla, Guajillo, Arbol and New
Mexican in addition to Jalapeno and Habanero.
Dave Anderson
Tough Love Chile Co.
http://www.tough-love.com