Their appeal and versatility have taken them around the globe, and we hope you dig in and enjoy the many flavors that chile peppers can bring. Chipotle Meco is fully ripened, red jalapenos that are smoked nearly twice as long as Chipotle Moritas. They can also be lightly toasted on a dry comal or skillet until they are fragrant and slightly swell. Whether it's salsas and sauces made with toasted dried chillies, tortillas fresh from the comal, Mexican oregano rubbed over pozole, or black beans bubbling in a pot with epazote, these are the tastes and spice sensations that they want to bring into your home. Our dried chipotle peppers have been rehydrated to make this chilli puree, but they can also be used dried as chipotle powder or even chipotle flakes.

The chillies themselves are a bit hotter than I thought they would be, even though the chipotle chillies are in the medium hot range. We only use premium express courier services and aim to have produce out of our hands and into yours in the shortest possible time. Chipotles are smoked jalapeno chillies, giving a definite heat but also a deeply smoky, savoury flavour. The chillies are quite meaty and thick, not too dried out, and they rehydrate beautifully especially if you slit them open. There are other types such as Meco which is smoked for longer, and consumed in Mexico to the extent that there isn’t much left for export!

Take a knife and put a small slit in one or two sides of the pepper to help the hot water get to the pepper’s interior for even soaking. In accordance with all UK courier terms and conditions it is not guaranteed that your parcel will arrive the next day. I've shown 3 chillies removed from the bag in the bowl ready to be rehydrated with boiling water, this is all they need for preparation and let them soak for 10 mins or so and chop.

Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. If you are allergic to something not covered by the 14 allergens, please check the ingredients list carefully. In Mexico and the United States, there is a growing market for ripe red jalapeños (the last stage of maturation).Scoville scale: 6/10 This green jalapeno pepper takes on a brown colour after being dried and smoked. A chipotle ( / tʃ ɪ ˈ p oʊ t l eɪ/, / tʃ ɪ ˈ p ɒ t l eɪ/, chi- POHT-lay, chi- POT-lay; Spanish: [tʃiˈpotle]) or chilpotle is a smoke-dried ripe jalapeño chili pepper used for seasoning. Please always read the labels, warnings, and directions provided with the product before using or consuming a product.

It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes. The cookie also tracks the behavior of the user across the web on sites that have Facebook pixel or Facebook social plugin.They should be soaked for 15 minutes in hot water, after this they spring back to life and can be chopped or blended into your cooking. Whether you're looking to add a bit of spice to your meals or create a Mexican-inspired dish from scratch, our pure chipotle chilli puree is the perfect ingredient. This is a simple recipe to tweak according to your liking; add an egg for the last 3 mins ( shakshuka-style), diced pepper, courgette, aubergine, chopped chorizo or even leftover chicken.

Nowadays delicious plump jalapeños are picked for their taste and then slowly smoked to infuse them with that heady, smoky chipotle flavour. Then toast in a pan to release their flavour, and finally soak in boiling water for 15 minutes to rehydrate. Since the creation of our company in 2015, we have been driven by the ambition for excellence and the desire to always go further in the quality and taste of the products that we source and supply.

While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. Chipotle Morita chiles retain the smoky flavor of the wood used to smoke it, usually pecan or applewood. Canned adobo sauce is the most common form in the United States, though its marinade or food preservative form originated in Spain. The technique of smoke-drying jalapeños can be traced back to the early food preservation practices used in Mesoamerica, even before the Aztecs.