Spicy Saturday: Chipotle
It is #spicysaturday and today we are going to discuss: Chipotle ⠀⠀⠀⠀
Chipotles date back to before the Aztec civilization and originated in the region of Mexico that today is northern Mexico City. Chile historians believe that the Aztecs first smoked jalapeno peppers because the fleshy, thick jalapeno was difficult to dry and tended to rot. This "smoke drying" process was initially used for drying meats but the Aztecs found that smoking allowed the chiles to be stored for long periods of time. To create Chipotles, Jalapeno peppers are smoked in large, closed smoking chambers. This ensures the smokiest flavor possible. Typically, wood is lit in a smoke box and then pushed into the chamber. This is done for anywhere between a few days and a week until the chiles are fully dried. ⠀⠀
It takes 10 pounds of fresh jalapenos to make one pound of dried Chipotles. The result is a dark brown to black colored, shriveled pepper that has a smoky and slightly sweet chocolaty flavor and aroma. These chile peppers have a bit of a kick to them and are considered a medium hot chile coming in at 5,000 - 10,000 SHU. ⠀⠀
Chipotle adds a nice medium heat to many dishes including salsas, eggs, pickled vegetables , soups , pimento cheese , fish and beef . Chipotle is traditionally used in Adobo Marinades, Mole Sauce, Chipotle Grilled Chicken , Tinga de pollo and one of my favorites, Buffalo Wings !! ⠀⠀
How do you use Chipotle Pepper? Comment Below!
Come Savor The Flavor