Chipotle Pepper

Chipotle pepper is the smoked and dried variety of mature red jalapeno peppers available in a number of forms, including whole dried peppers, canned in adobo sauce, ground into powder, and as the principle ingredient in salsas and hot sauces. Originating in Mesoamerican cultures dating back prior to the 14th century, Chipotle pepper and its flavourful, smoky signature has become hugely popular in recent years, long recognized as an important traditional staple in Mexican cuisine, and flourishing in Tex-Mex and other adjacent cuisines. Chipotle pepper offers a rich and smoky flavour base with a medium heat of 2,500 to 8,000 Scoville units (if you’re into that kind of thing) with each preparation offering unique aspects of the pepper’s signature flavour.

Open a can of chipotle in adobo sauce and you will be enveloped in the heady and mouth-watering aroma of adobo, the rich spiced sauce that envelops and enriches the dried then rehydrated peppers. The adobo sauce alone is worth seeking out, redolent with the flavours of tangy vinegar, sweetened with sugar, and enriched with onion, garlic and herbs. Juicy and plump, chipotle pepper in adobo is both intensely flavourful and quite spicy. Even though I rarely use more than one whole pepper at a time in any given preparation, I am more than happy to stash any leftovers in a glass jar in the fridge, where I find it keeps indefinitely. Chipotle pepper in adobo is a great match for cooked or rich dishes, and small amounts of the peppers themselves or spoonfuls of their accompanying adobo sauce add a tangy, smoky heat that is unmatchable.

Ground chipotle pepper is somewhat less commonly used in recipes, adding its signature flavour with an emphasis on earthy pepper notes. Ground Chipotle pepper is a great match for salads or fresher preparations, where it’s easier to control exactly how much smoky piquant heat you want to add in exact increments, and it is the essential Food Find ingredient in my Street Corn Salad recipe.

I don’t often use whole dried chipotle pepper, which can be rehydrated and used in making homemade salsas or hot sauces, but just opening a glass jar of these peppers reveals the essential smoked nature of chipotle, which emanates an invigorating, fresh from the fire aroma, reminding me to find a way to use this form of the pepper more often.

Canned chipotle salsa is another staple in my kitchen for its flavour and ease of use. Thicker than a hot sauce, and more akin to a pureed salsa in texture, this substantial condiment adds chipotle’s unique flavour profile of tang, smokiness, and heat in a flash to whatever you are eating - use it drizzled on tacos or roasted vegetables, stirred into mayonnaise, yogurt or hummus for a quick slather, added to stews or simmered beans, or simply as a dip for tortilla chips.

Other forms of chipotle pepper can be found in numerous hot sauces and salsas practically everywhere, and I have at least one or two of my favourite brands in the fridge or cupboard at all times; Chipotle pepper is definitely a flavour staple in my kitchen.

Where to find Chipotle Pepper

Chipotle based products such as salsas, sauces, and canned peppers in adobo are easy to find in larger, well stocked supermarkets. If you are looking for the powdered or whole dried varieties, try a Latin American merchant, a specialty spice vendor, or a health food store; somewhat surprisingly I have frequently seen ground Chipotle Pepper in various local health food stores and that is where I purchased my most recent batch.

How to use Chipotle Pepper

Chipotle pepper is a mainstay in Mexican cuisine, so if you love Mexican or Tex-Mex inspired flavours you will find this is an essential in your spice cupboard and pantry.  Chipotle pairs perfectly with dishes containing lime, corn, tomato, cilantro, oregano, tangy cheeses, or creamy flavours, such as my Street Corn Salad, and it is also so well matched with sweeter flavours in dishes containing sweet potato, carrots, squash, and beans. I use chipotle pepper often in vegetarian chili, tacos, soups, vegan queso sauces, red enchilada sauce, corn or grain salads, tofu scrambles, burritos and more. Having chipotle salsas or sauces on hand means I have a robust flavour enhancer at the ready to elevate pizza, eggs, tostadas, or really anything that will benefit from a smoky, moderately spicy kick.