Chipotle is simply a fully ripe red jalapeños pepper that's been smoked using special wood fires or other processes. The smoky tang of the chipotle adds a distinct flavor to recipes and is especially enhancing for beans, soups and sauces.

The Spanish word chipotle is a contraction derived from the Náhuatl dialect, a language of the early Aztecs. Chi, from chile, refers to the pepper and potle--from poctli--means smoked.
While chipotle most frequently refers to smoked jalapeños, almost any pepper can be smoked, and hence chipotle.

Origins

Peppers are among the oldest cultivated crops in the Americas, dating back as far as 5200 BC. Smoked peppers originated in the ancient civilization of Teotihuacan, north of present-day Mexico City. When certain varieties of fleshy peppers, now called jalapeños, failed to dry properly in the sun, the Aztecs learned to smoke-dry the jalapenos using special smoke pits and smoke "racks" connected to wood fires via underground tunnels.

Using modern day techniques, it requires ten pounds of fresh jalapeños to yield just one pound of chipotles after the smoking process is complete. A pound of chipotle, however, goes a very long way. A single pod is usually enough to flavor a dish.

Forms:

Chipotle is available as a "fresh" whole smoked pepper, in powered form, canned and pickled in Adobo sauce.

Recently, a smoked habanera pepper was introduced in U.S. markets. It can be used as a very hot substitute for traditional chipotle if you are looking for more heat.

Storing Chipotle:

Try storing chipotles in a zip-lock bag in a cool, dry location. If kept free from humidity, the chipotle will last for twelve to twenty-four months. A more secure method for storing chipotle at room temperature is to lock the peppers in a glass jar with a tight-fitting, rubber-sealed top.
Freezing is another option. If you use heavy-duty freezer bags and double bag the chipotles, they will stay "fresh" --- with no noticeable loss of flavor or smoke-for years.

Using Chipotle

Because of the rich flavor-heat with smoky overtones-chipotle is now one of the most popular ingredients in recipes ranging from barbecue sauce to bloody Mary mix. Chefs are even adding chipotle to strawberry jam, mashed potatoes and meatballs.

You can add it with confidence to almost any soup, stew, meat dish or sauce. Below is a quick recipe for a delicious chili using Nueva Cocina Chipotle Beef Seasoning Mix.

Jiffy Chipotle Chili

1 pk. Nueva CocinaÔ Chipotle Taco Beef Seasoning Mix
1 lb. Ground Beef or Turkey
1 can tomato sauce, 8 oz.
1 can red kidney, 8 oz.

Brown beef or turkey over medium heat.
Blend in Nueva Cocina Chipotle Taco Beef Seasoning Mix and cook 1 minute
Stir in tomato sauce. Drain kidney beans and add. Cover and simmer for ten minutes more, stirring occasionally.

Serves 4

If using extra lean beef or turkey add 1 Tbl. Spanish olive oil to brown meat
NOTE: Tofu may be substituted for the beef or turkey

What Makes Peppers Hot?

What gives a pepper that fiery "bite"? Capsaicin. This oily substance is concentrated in the veins of the pepper skin, not the seeds! On fire? Dairy products can help break down the Capsaicin oils and subdue the heat. To cool down fast, drink milk or eat ice cream or yogurt. Peanut butter works too. Don't sip water, it only spreads the flames.

Eat Peppers. Be Happy. Why Peppers Give You A Natural High

Capsaicin stimulates the nerve endings in the mouth, tricking your brain into thinking you're in fiery pain. Your brain responds by releasing "feel good" endorphins, a brain chemical similar in structure to morphine. A mild euphoria results, making peppers mildly addictive to some people because of this hot pepper "high".

Not Just For Cooking!

Note: Peppers have been cultivated for thousands of years for their medicinal properties. They are known for lowering blood pressure and cholesterol.

What's a Scoville Unit and what does the rating mean?

Pepper heat is rated in Scoville Units, the measurement of Capsaicin levels in the pepper. Capsaicin is the oil in the membrane of the pepper skin that delivers the sensation of heat. The rating dates back to 1912 and is named for Wilbur Scoville, the first person to devise (or think of devising) a method for measuring a pepper's pungency. To find the rating for your favorite pepper, click here www.gourmetsleuth.com/chiliscale.htm