Kitchen Skills



Chipotle Chiles | Print |

chipotle

These darlings hardly need an introduction nowadays. We’ve become enamored with their smoky heat, and use them in everything from salsa to salads. There are two main types of chipotles, a black-red one and a light brown one (chipotle meco). They have different smoky flavors, though both are smoked-dried cultivars of fresh jalapeños. Most of us, I believe, are familiar with and attracted to the dried-fruit fruitiness of the black-red ones (also called chile colorado or chile mora or chile morita), the ones we know from the can that are packed in a vinegary, tomatoey, slightly sweet sauce called adobo.

 

Dried chipotles will keep (I store them in the freezer) for a year or so. After opening a can of chipotles in adobo, transfer the contents to a glass jar and store in the refrigerator; they’ll keep several months. Use the spicy adobo sauce to season barbecue sauce, stews and chili.