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Friday, September 10, 2010


The chipotle chile (as it is known colloquially) or chilpocle is the jalapeno chile ripened and smoke-dried, as its Nahuatl name (chil, chile; pectli, smoke) suggests. It is a leathery and wrinkled with a sweet-smokey smell. it is actually a darkish brown color highlighted with golden brown ridges. The size of an average chipotle and this depends on the crop is (6.5 cm) long 2 1/2 inches and 1 inch wide at its widest part.

canned chipotles in adobo sauce are a popular condiment, and in this form they can be used in most dishes where chipotles are called for. the plain dried and smoked ones can be used for pickling to flavor soups and pasta dishes, or soaked and ground with other ingredients in a sauce for meatballs, shrimp or meat. They are extremely hot and are available dried or canned in adobo sauce here in Toronto (kensington market)


This chile is always used with the veins and seeds.

For sauces it (not the canned one) is often soften and then put to soak before being blended with other ingredients. the soaking time depends on how dried it is but usually from 15 to 30 minutes is average

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