Key Ingredient
ELEANOR NAKAMA-MITSUNAGA
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Thanks to Jack in the Box commercials, we now know the correct pronunciation of this smoky chile pepper. But, what is a chipotle (chih-POHT-lay)?The basics: The chipotle is a smoked jalapeño pepper. It is believed to have originated in a region that is now northern Mexico City. Aztecs smoke-dried the pepper to preserve it.
Chipotles are used widely throughout Mexico and the United States, especially in southwestern cuisine.
Chipotles have a unique sweet, smoky and spicy flavor that adds another dimension to sauces and marinades. The pepper itself is not very appealing, with a dull tan color and wrinkled texture, but its smoky aroma will blow you away.
The peppers are 2 to 4 inches long and about an inch wide. Green jalapeños are generally used, although several varieties and grades may be dried into chipotles. The most widely found chipotle is canned with adobo sauce, which consists of ripe, red jalapeños marinated in a tomato-based sauce with a variety of seasonings and spices.
Selecting: Chipotle peppers are sold whole in dried form, canned in adobo sauce, pickled or as a paste or powder. A number of ready-made chipotle-based products, are available, including hot sauces, salsas and marinades.
Storing: Dried chipotles have shelf life of six months to a year, as long as they are stored in an airtight container in a cool, dry area. Canned chipotle are best used soon after opening or store in the refrigerator for up to a week.
Use: Chipotle peppers add a unique kick to many recipes. The chile pepper goes well with everything from steaks to roasts and is most often used in sauces, stews, soups, salsas and marinades.
Dried and canned peppers are totally different in flavor and although the canned is more convenient, whole peppers should be used if available. Dried chipotles need to be reconstituted before use: Boil for 10 to 15 minutes, or soak in very hot water for 20 to 30 minutes. Seed and remove stems before using.
Where to buy: Canned chipotle is available in most supermarkets in the Mexican food section and runs about $2 to $3 for 7 ounces. Whole dried peppers are not as widely available. A good source is the Mercado de la Raza, a Latin American market on Beretania Street, where it is priced at around $10 a pound.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
