Chipotle chilli pepper is also called Jalapeno chilli and is grown in Mexico in the State of Chihuahua. Its name comes from the nahuati (a macrolanguage from the Uto-Aztecan family) word “Chilpoctli”, “Chil” means chilli pepper and “poctli” means smoked.
Once dried and smoked with Pecan wood, this strong and very hot little brown chilli pepper will flavour your olive oils (left to soak in the oil), your sauces, your vinegars, your home-made Tabasco or a simple dish of beans and lentils.
Its sweet flavours of walnut and its smoked notes go wonderfully with grilled red meat, delicate white fish, poultry in sauce or a chocolate dessert. Ground down to a powder, it will enhance nachos, tacos, burritos, home-made guacamole or Tex Mex spice mix.
This Mexican chilli pepper rates 5/10 (strong) on the Scoville scale. It is stronger than Espelette chilli pepperand not as hot as Bird’s chilli pepper.
Be careful not to rub your eyes once you have handled the chilli as the alkaloid in it might burn you.
|Shelf life||4 ans / 4 years|
|Genus and botanical species||Capsicum annuum|
|Ingredients||chipotle chilli pepper|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|