Wholesale Whole Dried Chipotle Morita Peppers

Use the Whole Dried Chipotle Morita Chile Peppers wherever you want to add smoky depth. It’s stable over long cooking times. The Chipotle Morita chile pepper is excellent in marinades or add it to a dry rub for slow-cooked brisket. Chipotle Morita chile peppers are medium heat, measuring 2,500-10,000 Scoville Heat Units (SHU). The Whole Dried Chipotle Morita Chile Peppers have a distinct sweetness, a taste similar to dried cherries or raisins, and a deep, almost chocolatey flavor. Product details Ingredients: Whole Dried Chipotle Morita Chile Peppers Brand: Savu Birra Item Form: Whole Dried Unit Count: 4.0 Ounces Flavor and uses * Chipotle Morita Peppers have a distinct sweetness, a taste similar to dried cherries or raisins, and a deep, almost chocolatey flavor * Chipotle Morita Peppers are excellent in marinades, or grind and add it to a dry rub for slow-cooked brisket * Chipotle Morita Peppers are a convenient way to add rich chile flavor to your dishes * Chipotle Morita Peppers register around 2,500-10,000 Scoville Heat Units Explore related products Explore all whole dried chile peppers, or browse our chile peppers and paprika. Prefer the ground format? See Chipotle Morita Chile Pepper. Helpful guide How to Cook with Whole Dried Chile Peppers Quick recipe: Chipotle Morita tomato salsa Ingredients: 1 whole dried Chipotle Morita pepper, 1 cup crushed tomatoes, 1 garlic clove, and salt to taste. Method: Remove the stem, soak pepper until pliable, then blend with tomatoes and garlic. Simmer 10 minutes and season. History and growing traditions Chipotle comes from ripe jalapeños that are smoke-dried, a Mexican preservation method that gives the peppers their distinctive smoky character. Morita and Meco are names used for different chipotle styles. Mexican cooks use chipotle in salsas, marinades, and stews; the smoking and drying method helped the pepper become a shelf-stable seasoning beyond its harvest season. This product contains whole dried peppers, which can be rehydrated for sauces and stews. This history describes the pepper variety, not the verified growing origin of this batch. Historical background: Chipotle processing research. Make your own chipotles in adobo. Simmer 6–8 moritas in tomato sauce, vinegar, garlic and a little brown sugar until soft, about 45 minutes. The result is fresher than canned. Morita vs. meco: moritas are softer and fruitier. Chipotle mecos are smokier. Prefer ground? Try Chipotle Morita powder.