Chipotle

Rich, deep smoke with earthy undertones, subtle sweetness, and a balanced medium spiciness. Morita varieties tend to be slightly sweeter and fruitier; meco varieties deliver a more intense, complex smokiness. The heat lingers but remains approachable compared to superhots.

Chipotle peppers are smoke-dried red jalapeños, typically 2–4 inches long, wrinkled and leathery like raisins or prunes. Two main varieties exist: morita (smaller, reddish-purple to dark brown, softer, common in the US) and meco (larger, grayish-tan with dusty surface, smokier, preferred in Mexico). The smoking process (using pecan wood traditionally) concentrates flavors while retaining the heat of the fresh ripe jalapeño (2,500–8,000 SHU).

The chipotle tradition dates back to the Aztecs and other Mesoamerican peoples who smoke-dried jalapeños (and other chiles) for long-term preservation centuries before European contact. The process — smoking ripe red jalapeños for days over low heat (often pecan wood) — reduces moisture dramatically (10 lbs fresh yield ~1 lb dried) while infusing deep smoky flavor. Production remains centered in Mexico, especially Chihuahua for the popular morita variety. Chipotles revolutionized Mexican and Tex-Mex cooking and are now available whole, in adobo sauce, powdered, or as flakes worldwide.