What the Heck Is A Chipotle?
Chipotle peppers are a staple in many cuisines, renowned for their smoky and spicy flavor profile that adds depth and complexity to various dishes. These peppers are a key ingredient in Mexican and southwestern cuisine, contributing heat and a distinctive smokiness that sets them apart from other chili peppers.
The name “chipotle” is derived from the Nahuatl word “chilpoctli,” which means smoked chili. Chipotle peppers are typically made by smoking and drying ripe jalapeño peppers. The process involves placing the jalapeños over a wood fire, allowing them to smoke and dehydrate. This meticulous process imparts the peppers a rich, smoky flavor while retaining their heat.
One of the most significant characteristics of chipotle peppers is their versatility. Whether used in marinades, sauces, or as a seasoning for meats, chipotles can enhance the taste of a wide range of dishes.
Mexican Cuisine
In Mexican cuisine, chipotle peppers are often featured in adobo sauce, a flavorful mixture of tomatoes, vinegar, garlic, and various spices. This chipotle-infused adobo sauce marries and braises meats, creating a savory and spicy profile deeply rooted in the region’s culinary traditions.
Chipotle peppers have also found their way into global cuisines, transcending borders and adding a touch of Mexican flair to dishes around the world. Chefs and home cooks alike appreciate the complexity chipotles bring to the table, using them to create everything from salsas and barbecue sauces to spicy aiolis and salad dressings.
Health Benefits
In addition to their culinary appeal, chipotle peppers offer some health benefits. Like other chili peppers, they contain capsaicin, a compound known for its potential health-promoting properties. Capsaicin is believed to have anti-inflammatory and antioxidant effects, and some studies suggest it may help boost metabolism and aid in weight management. However, it’s important to consume chipotle peppers in moderation, as their spiciness can be intense for some individuals.
The popularity of chipotle peppers has soared in recent years, with the rise of Mexican and southwestern-inspired cuisine globally. Fast-casual chains, such as Chipotle Mexican Grill, have significantly introduced Chipotle flavors to a broader audience. The smoky heat of chipotle peppers has become a sought-after taste, embraced by those who appreciate the bold and robust notes it brings to dishes.
For those who enjoy experimenting in the kitchen, chipotle peppers offer a fantastic opportunity to elevate home-cooked meals. Whether incorporated into stews, grilled meats, or even chocolate desserts, the smoky kick of chipotle adds a unique and memorable element to the dining experience.
Chipotle peppers are a culinary treasure that has significantly impacted the food world. From the traditional dishes of Mexico to innovative creations in kitchens worldwide, chipotles continue to captivate taste buds with their smoky and spicy allure. Whether you’re a seasoned chef or an adventurous home cook, exploring the depths of flavor that chipotle peppers bring to the table is a journey well worth taking.
Sauce or Salsa
I call this recipe a chipotle sauce but also a chipotle salsa because salsa means sauce in Spanish. I think of salsa in the more traditional American way and that is as a salsa cruda or pico de gallo, you know, the stuff we serve with corn chips while watching sports. See my version of salsa cruda here.
I learned how to make this simple sauce(salsa) from my friend Paula, who is from Mexico. She is a wonderful cook and has been teaching me the basics of Mexican cuisine and I’m not talking about anything fancy, just simple, traditional, and very tasty.
What’s great about this sauce is combining heat with a smoky flavor, and you can use it with just about anything.
I’ve tried this on pan-fried chicken, fish, tacos, beef, leftover rice, and pasta or as a snack with corn chips. It’s easy to make at home and much cheaper than some commercial varieties.
Chipotle Sauce Recipe
Ingredients
- 2 tomatoes
- 2 chipotles from a can - more if you want it hotter
- 1/2 cup of water
- 1 or 2 sprigs of fresh cilantro - chopped
Instructions
- Start by roasting the tomatoes. You can roast them in the oven or atop the stove. In the photo above, you see Paula roasting one over my gas burner's flame.
- Being careful not to burn yourself, you hold the tomato with a fork over the flame until the skin turns black and then peel it off over the sink.
- Transfer the tomatoes to a blender.
- Add the chipotles to the blender and then the water. Puree this together in the blender and pour into a bowl.
- Stir in the chopped cilantro, and you are ready to go. If the sauce is too thin for your liking, you can cook it down some in a pan, but realize the sauce will get hotter the more you cook it down, so be careful.
Some of My Favorite Sauce Recipes
36 Responses
Yum! Chipotle hot sauce is one of my favorite things–we just had some w/our dinner last night, as a matter of fact. Now, I can make my own. Thanks, RG, and thank you Paula!
Love this chipotle sauce! I made this and used it as a meatloaf topping. Delicious!
It’s too bad the person showing how to make this sauce has terrible finger nail polish. It looks awful, rather unprofessional-either where polish or don’t. I don’t even want to try this recipe because her nails turned me off.
Hi Suzanne, I can assure you the sauce was delightful even though it was prepared by someone with working hands. – RG
No need to be tacky & rude; no need to post your personal opinion that has nothing to do with the recipe!!
My how you major in minors. So sad for you. You are perfect, right?
So rude!
I decided to try this recipe BECAUSE of the nail polish! It told me the cook is a real person who cares about preparing good food for the people she cares about, not someone who cares only about appearances. Thanks for being real!
She is just showing you how to prepare the sauce yourself, not asking you to eat the one she made.. #SoIgnorant
WOW. RG you really need to learn online etiquette. When you present material online and that too about food – HYGIENE and PRESENTATION are essential. You being cheeky means you have no respect for your readership.
There are a million sites out there about sauces, not many with smart aleck editors.
Sid, not even going there. – RG
Sid you r as tacky as the nail polish commenter
Sid,
This is a crazy great sauce, and if ground and cooked in a molcajete with: halibut, scallops and shrimp. That pretencious, elitist attitude might melt.
Tasted delicious with shrimp!
Thanks for the guide.
Very professional.The word “loose” means “free”, or “not tight”. The word you wanted is “lose”. Later, Suzanne Roberts used “where” instead of “wear”. Let’s brush up, folks…John Graham
Thanks John for pointing that out. Paraphrasing Mark Twain, “I have no respect for a man who can spell a word only one way.
Is there anyother substitute for the jalapenos if they were unavailable? Can we use paprika instead of jalapenos?
If you can’t find jalapenos, look for another hot and spicy pepper and if all else fails, maybe you could try hot pepper flakes that are readily available.
Please don’t listen to these snobby chumps, RG! I for one am very grateful for this recipe. Thanks 🙂
Thanks for the recipe. Will definitely
Try it when peppers come in. I find this helpful even though others are negative about”working hands”!
Who cares bout the nail polish. Do u want recipe 4 hotsauce or hot fingernails? Tee hee
Hahahahaah…WRITE!!! It’s ALL spicy chapolte sauce for ME. My husband is Mexican and LOVES Chapolte. I make “sincronizadas” for him how he is used to eating it growing up and have been looking for a Chapolte Sauce that will help me make a great quantity I can have on hand and not just when I need it for my “sincronizadas” which I use other ingredients for, ON TOP OF the Chapoltes. I’m so ecstatic to find this. !!!Yes!!! It’s ALL CHAPOLTE BABY…ALLL CHAPOLTE. 🙂
Wow, people are idiots. I’m very greatful for the recipe, that I found while at the grocery store after finding the prepared sauce that was in my recipe contained gluten. So thank you!
some people are very rude, i agree with Jaime and Arlene. Thank you for the recipe! And i am sure that traditional mexican families don’t do manicure before to cook
I like the recipe but I love the cheeky comments! I have no idea why people need to be ugly.
Awesome recipe I tried it with grilled fish tacos
Thanks for teaching me something new! I always thought chipotle was its own type of pepper. This is like learning that green and black tea are the same leaf. Thanks to you and Paula for the authentic recipe. Can’t wait to try it.
I just found your recipe and will try it later. 2 tomatoes just went into the oven
Greetings from Spain – Frank
This is very tasty made as described. Simple, quick, delicious what more can one ask??
Thank you for posting!
You can also use Poblano peppers just like the jalapeño peppers to create a similar sauce that is very tasty over enchiladas! I’m going to make some chipotle sauce and enjoy with family! Look forward to more recipes!
CM
Thanks for the recipe. Can you freeze the sauce?
I don’t see why not but it’s so quick and easy to make I’m not sure why you would want to. I also can’t tell you how long you can freeze it for.
Thank you!! I learned from some amazing cooks from Mexico also, and wanted something similar to chalula chipotle. I found it! Thanks again!
While I agree that presentation is everything when it deals with food, etc., I never noticed the nails because I was too busy trying to memorize the Recipe. LOl Things folks concentrate on cracks me up. Either way, None of us are in her kitchen to eat with her so don’t worry about her because you aren’t invited to the Feast. Make it, eat it, enjoy it and share your Recipe with others you love.
I absolutely agree with you Esther, I have an Mexican girlfriend and she was surprised when I cooked for her and used this sauce. Thank you!!
I think you have done a fantastic job! Thank you for showing how many of our mothers and grandmothers cooked. They not only loved to cook but loved those for whom they cooked.
I have tried this with the dried chilpolte and it works well.
Thank you for the recipe. I make and can my own salsa every year. Last year I added some canned chipotle in adobo sauce to my salsa. What a difference. This not only gave me the recipe for chipotle sauce but explained how to smoke the peppers. Now I can use up all of those ripe (red) jalapeno’s (that I never got around to picking) to make chipotle peppers to can. Will try this sauce from my homemade chipotles.
You are very welcome.