The amazing Morita chile is a type of chipotle pepper that are made from ripe-red and smoked jalapeno peppers. They have a very pronounced spice and kick to them, and they are used in tons of different Mexican cuisines.
There are two types of chipotle – how do you tell the difference? Morita chile peppers are smoked for a less amount of time compared to the other type of chipotle (meco). Meco chipotle is more tan/gray in color. With the less amount of time that morita peppers are smoked, they retain somewhat more of a fruity flavor and they are much richer than meco chipotle.
Moritas are typically just as hot as regular jalapeno peppers – on the Scoville Scale, they range from 2,500 to 8,000 Scoville Heat Units. They are typically just as hot, because in Mexican cuisine, the dried chile will often have a different name than the fresh chile. For example, a dried Poblano pepper is called Ancho. Most jalapeno peppers are picked before they turn red with ripeness, that is how they keep their flavor and heat. WIth Moritas, the jalapeno is left to ripen and turn that beautiful red color. They are then picked and dehydrated and smoked to create the distinct flavor that people crave.
Morita chiles are excellent when it comes to rehydrating to make sauces and stews or soups. Rehydrating them only takes about 20-30 minutes in hot water. In addition, you can grind up dried morita chiles to make your own chile powder! Just don’t forget to take out the stems and seeds if this is the option you choose. Chile powder is very versatile and can be used in tons of recipes or as a dry rub on meat.
For fresh Mortias Chiles, we suggest our chiles that are shipped directly to you.
The amazing Morita chile is a type of chipotle pepper that are made from ripe-red and smoked jalapeno peppers. They have a very pronounced spice and kick to them, and they are used in tons of different Mexican cuisines.
There are two types of chipotle – how do you tell the difference? Morita chile peppers are smoked for a less amount of time compared to the other type of chipotle (meco). Meco chipotle is more tan/gray in color. With the less amount of time that morita peppers are smoked, they retain somewhat more of a fruity flavor and they are much richer than meco chipotle.
Moritas are typically just as hot as regular jalapeno peppers – on the Scoville Scale, they range from 2,500 to 8,000 Scoville Heat Units. They are typically just as hot, because in Mexican cuisine, the dried chile will often have a different name than the fresh chile. For example, a dried Poblano pepper is called Ancho. Most jalapeno peppers are picked before they turn red with ripeness, that is how they keep their flavor and heat. WIth Moritas, the jalapeno is left to ripen and turn that beautiful red color. They are then picked and dehydrated and smoked to create the distinct flavor that people crave.
Morita chiles are excellent when it comes to rehydrating to make sauces and stews or soups. Rehydrating them only takes about 20-30 minutes in hot water. In addition, you can grind up dried morita chiles to make your own chile powder! Just don’t forget to take out the stems and seeds if this is the option you choose. Chile powder is very versatile and can be used in tons of recipes or as a dry rub on meat.
For fresh Mortias Chiles, we suggest our chiles that are shipped directly to you.
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