Cooking With Chipotle Peppers: Dried Chipotles, Powder, and Chipotles in Adobo
A chipotle is a ripe jalapeño that has been smoked and dried. That process transforms the fresh chile’s flavor, adding pronounced smoke and concentrated fruitiness while retaining chile heat.
You can buy chipotles as whole dried chiles, ground powder or canned chipotles in adobo. All three bring smoky chile flavor, but they behave differently in a recipe.
Jalapeños can ripen from green to red on the plant. Ripe peppers intended for chipotles are smoked and dried rather than being used as fresh chipotles.
How Hot Are Chipotle Peppers?
Chipotles generally have heat in the jalapeño range, although individual peppers vary. They are not normally hotter than cayenne peppers. Their defining quality is the combination of heat, smoke and ripe-chile flavor.
Whole Dried Chipotles
Whole dried chipotles are useful when you want control over the chile itself. Toast them very briefly if a recipe calls for it, taking care not to burn them, then soak in hot water until softened when they need to be blended or chopped.
Whole dried chipotles
Chipotle Powder
Chipotle powder is dried smoked chile ground into a powder. It is convenient for dry rubs, roasted vegetables, sauces and dishes where you want smoky flavor without adding the moisture of adobo sauce.
Do not confuse pure chipotle powder with a generic chili-powder blend. Check the ingredient label. For more on that distinction, see Cooking With Chili Powder.
Chipotles in Adobo
Canned chipotles in adobo are smoked dried chiles packed in a seasoned tomato-and-vinegar-based sauce. Both the peppers and sauce can be used. The sauce provides smoky, tangy, savory flavor and is useful in marinades, dips, mayonnaise, soups and braises.
Chipotles in adobo
Do You Need to Remove the Seeds?
No. Removing seeds is optional and depends on the texture and heat you want. Most of a chile’s capsaicin is concentrated in the pale internal membranes rather than in the seeds themselves, although seeds can become coated with capsaicin from surrounding tissue.
For a milder result, scrape away some of the inner membrane along with the seeds. Wear gloves if your skin is sensitive to hot chiles and avoid touching your eyes.
How Much Chipotle Should You Use?
There is no reliable universal conversion between one canned pepper, a spoonful of purée and chipotle powder because pepper size and product concentration vary. Start with the recipe amount. When improvising, begin with a small quantity, taste after the flavor has dispersed and add more as needed.
Chipotle in Creamy Sauces and Dips
Dairy, mayonnaise and other creamy ingredients soften the perception of chile heat while carrying the smoky flavor. Finely mince or purée the pepper so it distributes evenly.
Chipotle With Chicken and Pork
The smoky flavor pairs particularly well with chicken and pork, especially when balanced by citrus, fruit, honey or other sweet ingredients.
Chipotle With Vegetables and Beans
Sweet potatoes, corn, black beans, squash and tomatoes all work well with chipotle. Their sweetness or mildness gives the smoky chile room to stand out without requiring meat.
How to Store Leftover Chipotles in Adobo
Once opened, transfer leftovers to a covered refrigerator container if the can is not suitable for storage and follow the manufacturer’s guidance. For longer storage, portion peppers and sauce into small freezer-safe amounts so you can thaw only what you need.
Frequently Asked Questions
Are chipotles fresh red jalapeños?
No. Red jalapeños are the starting material. They become chipotles after being smoked and dried.
Are chipotle peppers hotter than cayenne?
Usually not. Cayenne peppers generally occupy a hotter range. Individual chiles vary, so treat heat levels as ranges rather than exact numbers.
Can chipotle powder replace chipotles in adobo?
It can provide smoke and heat, but it will not supply the moisture, acidity and seasonings of adobo sauce. Adjust the rest of the recipe accordingly.
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