Chipotle chilli: what it is, heat, uses and substitutes

What is it?

The chipotle chilli is the ripe red jalapeño, slowly smoked over wood, which gives it a deep flavour and a very characteristic smoky aroma. Its name comes from the Nahuatl 'chilpoctli', from 'chilli' (chilli) and 'poctli' (smoke). It has a moderate heat (5,000-10,000 Scoville units), a colour ranging from reddish brown to beige depending on the type, and an elongated shape of 5 to 10 cm. There are two main commercial varieties: the chipotle morita and the chipotle meco. It is grown mainly in Veracruz, Chihuahua and Puebla. It is the base of adobos, pickled chipotles, salsas, marinades and emblematic stews such as Puebla-style chicken tinga. It is one of the best-known Mexican chillies internationally.

Origin and history

The smoking of chillies is a pre-Hispanic practice documented in the Florentine Codex of Fray Bernardino de Sahagún, where the 'chilpoctli' is mentioned as one of the products of the Tlatelolco market. Before the arrival of the tomato and the refinement of modern salsas, the peoples of the Altiplano smoked ripe chillies in huts (adapted 'temazcales') to preserve them all year round. After the Conquest, smoking continued to be used in Puebla, Veracruz and the north of the country, where the use of mesquite and pecan as aromatic woods was incorporated. Larousse Cocina notes that the chipotle became popular as an everyday ingredient during the 19th century, especially in its tinned adobo form, mass-marketed in the 20th century. SADER recognises the chipotle as one of the smoked chillies of greatest economic and cultural importance. Puebla-style tinga, described in 19th-century Puebla recipe books, popularised the use of chipotle in adobo in home cooking.

Characteristic ingredients

The chipotle is obtained from the jalapeño chilli left to ripen on the plant until it turns bright red; it is then smoked in closed wood-fired ovens for between 1 and 5 days depending on the variety. There are two commercial forms: the chipotle meco, large, beige or light brown, very dry and with an intense smoky aroma; and the chipotle morita, smaller, purplish-red, smoked for less time and with a more fruity flavour. The chipotle in adobo is also marketed, rehydrated and preserved in an adobo of tomato, vinegar, garlic, onion, piloncillo and spices. To use the dried chipotle it is rehydrated in hot water for 15 to 20 minutes and blended with tomato and spices. Its moderate heat (5,000-10,000 SHU) makes it versatile, and its characteristic smoky flavour sets it apart from any other chilli. It pairs very well with tomato, garlic, piloncillo, vinegar, beans, cheese and pork, chicken and beef.

Cultural significance

The chipotle chilli is one of the best-known Mexican chillies in the world and forms part of the traditional Mexican cuisine inscribed by UNESCO as Intangible Cultural Heritage. Puebla-style chicken tinga, made with chipotle in adobo, is the most emblematic dish that uses it, and it features in restaurants, fondas and homes throughout the country. The tinned chipotle-in-adobo industry, led by brands such as La Costeña, Herdez and San Marcos, has taken the Mexican flavour to more than 70 countries and supports an important production chain in Veracruz and Sinaloa. SADER reports exports of smoked chillies worth millions annually. In fine dining, chefs such as Patricia Quintana and Enrique Olvera have used the chipotle to reinterpret moles and salsas. Its distinctive smoky flavour is one of the international emblems of Mexican cuisine.

Frequently asked questions