Chipotle Peppers:
“Chipotles” (pronounced chee-pote’-lay) are dried smoked ripe (red) Jalapenos. Unlike many other peppers that can be dried in open air, Jalapenos are thick walled and tend to spoil when using this method to dry them. By using heat and smoke the drying process is hastened with the smoke helping to preserve them. The smoke also adds a very unique flavor that is very interesting. This smoke drying process has been used for a long time, probably invented by the Aztecs around 1200 AD. Dry Chipotles can be found sporadically at major supermarkets and at most stores specializing in hot food and salsa.
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Chipotles en Adobo:
“Chipotles en Adobo” are chipotle chiles that have been cooked and pickled in a vinegar/tomato sauce. These are most commonly available in 7 ounce cans found in the Mexican food section of most grocery stores. Embassa, Faraon, and Herdez are common brand names. Not all stores carry these all the time so stock up whenever you see them. For those that can’t find the canned Chipotles en Adobo following is a recipe to make your own using dry chipotle chiles, though it is a fair amount of work and not any better than the canned version.
Chipotles en Adobo Recipe:
Yield: Approximately 1 cup
Ingredients:
- 10 dry Chipotle Peppers
- 1/3 Onion coarsely chopped
- 5 T Apple Cider Vinegar
- 2 cloves Garlic chopped
- 4 T Ketchup
- 1/4 tsp Salt
- 3 cups Water
Method:
Combine all ingrdients in a sauce pan and simmer covered for 1-2 hours (until mix has cooked down to about 1 cup). This sauce will store in the fridge for a week and freezes well.
