Chipotle

Chipotle is a smoke-dried jalapeño chile with wrinkled, reddish-brown skin. It delivers deep, campfire-like smokiness, moderate heat, and a raisiny sweetness; cooks toast or rehydrate whole pods, grind into powder, or blend into salsas, stews, rubs, and marinades. Common retail forms include whole dried pods, flakes, and powder; the related canned version is chipotles in adobo.\n\nOriginating in central and northern Mexico, chipotles arose from smoking ripe jalapeños to preserve harvests. Two main styles persist: morita (smaller, dark-red) and meco (larger, tan), both staples of Mexican sauces and moles and now widely used across North American kitchens.