Chipotle pepper
Description
Chipotle pepper
Capsicum annuum
Origin: Mexico
Net volumes and weights: 50ml / 40g / 1.41 oz
Intensity on the Scoville scale: 5 (so-called "hot" pepper).
It is actually the Jalapeno pepper that has been dried and then smoked using a method that dates back to Aztec times.
It is picked red when it is mature, then takes on a dark brown color after being dried and smoked. It is quite long, between 5 and 10 cm.
Its spiciness is quite present, being between an Espelette pepper and a bird pepper , so beware!
It is mainly grown in Mexico in the state of Chihuahua. Its name comes from Nahuatl, the most spoken indigenous language in Mexico. In Nahuatl it is called "Chilpoctli", "Chil" meaning chilli and "Poctli" meaning smoked.
The Chipotle pepper is one of the most consumed peppers in Mexico; it is the most consumed in the United States where it is very popular. It is found in the form of powder, sauces, culinary preparations, in adobo (preserves), whole, in short, in all forms. It's a bit like the star of Tex-Mex cuisine!
Usage tips
With its moderate heat and mild flavor, the Jalapeno pepper will be very easy to use, whether green or red.
Use it to flavor and spice up all types of meat, red or white, grilled or barbecued. Rather at the end of cooking. It is ideal in vegetable dishes. You can macerate it in your sauces, marinades, soups, broths, stews and will flavor your oils and dressings. It is a pepper that goes very well with Mediterranean cuisine in general, based on olive oil and tomatoes, but particularly in Spanish cuisine, in combination with dried tomatoes, preparation of olives, fresh cheeses, tapas, chorizo, paella, sobrasada, lomo, etc.