Chipotle Pepper
Chipotle Peppers have a unique combination of smoky flavor with peppery heat. They are mainly used in Mexican, Tex-Mex, and Southwestern dishes. Cooks are now putting chipotle peppers in everything from ketchup to macaroni and cheese, and even cocktails.
Purchase chipotles that have been dried, canned in adobo sauce or in powder form.
Choose dried chipotles that are whole. Broken chipotles are usually too old and brittle.
Chipotle peppers are also available as a salt, a seasoning, and in chili paste. The paste is usually canned.
Make an amazing dip by combining 1/2 cup mayonnaise, 2 finely chopped chipotle peppers, 2 tablespoons chopped fresh cilantro, 2 tablespoons of lime juice, pinch sugar, and salt to taste.
Chipotle peppers are hot because of the capsaicin locked inside of them. Most of the capsaicin is in the white membranes and the seeds. The chipotle peppers feel hot due to the capsaicin, which triggers a signal in your brain tell it that you are in pain.
Reduce some of the heat from a chipotle pepper by cutting the pepper in half and gently removing the seeds and the white membranes.
If you are using dry chilies, they should be rehydrated before use. Submerge in a dish of warm water or vinegar for about 20 minutes until they are soft. They also can be toasted dry before hydrating to bring out more capsaicin and deepen their flavor.
Instead of discarding opened but unfinished cans of Chipotle Peppers in Adobo Sauce, simply freeze the leftover Chipotle Peppers in a freezer bag and the next time you need them, slice off the amount you need and return the rest to the freezer.
Chipotle peppers can improve the immune system, improve digestion, eliminate night blindness, and improve nutritional absorption from other foods.
Chipotle peppers are high in capsaicin, iron, magnesium, phosphorous, and dietary fiber, as well as vitamin A, K, C, B6, and potassium.
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