Chipotle Morita Paste
Chipotle Morita chiles, which are smoke-dried jalapeño peppers, are rehydrated and puréed to make this smooth, flavorful paste, concentrating their smoky, slightly fruity flavor.
Ready to use. Add to taste.
Storage & handling
Store in a cool, dry place. One-pound jars will hold for 4 months and 45-pound tubs will hold for 12 months under optimal storage conditions. Refrigerate after opening.
Water, Dried chiles, Salt, Contains 2% or less of Citric acid, Potassium sorbate and Sodium benzoate as preservatives.
Our Chipotle Morita Chile Paste is made from fully ripened, smoke-dried jalapeño peppers that are rehydrated and ground into a smooth, spreadable paste.
When picked early in the season, jalapeños are green – it isn’t until late in the season that the jalapeños lose most of their moisture and begin to turn red. After the ripe jalapeños are harvested, they are then dried and smoked, turning them into chipotle chiles. Allowing the jalapeños to fully ripen gives chipotle chiles an inherent fruity-sweet flavor, since the chile has more time to create and store sugar.
Chipotle morita chiles average about 1-1/2 to 3 inches in length, 1/2 to 1 inch in width, and have a deep reddish-purple color and smoky-fruity flavor. Their heat level is mild to medium.
There are two specific varieties of chipotle chiles – chipotle morita and chipotle meco. Chipotle morita chiles are smaller than chipotle meco chiles, as they are picked earlier in the season, often when the jalapenos are still somewhat green in color. Moritas are also smoked for a shorter amount of time, which allows them to retain much of their sweet, fruity flavor. These chipotles are the most widely used throughout the United States. Chipotle meco chiles are smoked for almost twice as long as moritas, giving them a deeper, smokier flavor and dusty brown color. They are also slightly larger than moritas, ranging from 2 to 4 inches long. Unlike chipotle moritas, chipotle meco chiles are not often seen or used north of their native Mexico.
The use of chipotle chiles is said to date back to the time of the ancient Aztecs, in central-southern Mexico. In fact, the name “chipotle” stems from the Nahuatl word “chilpoctil,” meaning smoked chile. Due to their growing popularity outside of Mexico, chipotle chiles are now grown in the United States as well.
Our Chipotle Morita Paste lends a spicy, slightly smoky aroma to anything it touches. In this recipe, it forms the foundation for a rustic red marinade for chicken.