Chipotle chilli

Mexican Chilli (smoked, dried)

Chipotle chilli

Chile chipotle (Spanish)

Also called Smoked jalapeño · Chipotle meco · Chipotle morita

Deep wood smoke over a jalapeño's grassy heat, with a sweet, almost chocolatey finish; in adobo it is also tangy.

What it is

A ripe jalapeño smoked and dried, sold dried or preserved in adobo sauce.

How it tastes

Deep wood smoke over a jalapeño's grassy heat, with a sweet, almost chocolatey finish; in adobo it is also tangy.

  • Smoky
  • Spicy-Heat
  • Sweet

How to use it

Use dried in soups and braises, or canned in adobo sauce blended into mayonnaise, marinades and salsas. One chipotle in adobo seasons a whole pot.

  • Marinating
  • Cooking/Stir-Frying
  • Dipping/Condiment

Where it comes from

The Nahuatl name means smoked chilli, and the practice predates the Spanish: Aztec markets sold them. Today most come from Chihuahua and Veracruz.

Tasted and scored by us · the same axes as every product page How it tastes · four axes

Sweet
Little
Heat
Smoked jalapeño
Salt
None
Sour
Faint

Salt is a formulation property; on a raw ingredient it is read from the ingredient itself.

Across cuisines · not a substitute

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Products that contain it

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