Chipotle
chih-POHT-lay
Capsicum annuum
Smoky, hot, sweet, deeply savory.
What it is
A chipotle is a jalapeño that has been ripened red and smoke-dried, a process that turns a fresh green chile into a deep, smoky, distinctly hot seasoning. It is one of the defining flavors of Mexican cooking, sold dried, ground, or canned in a tangy adobo sauce. Chipotles bring both heat and a wood-smoked savoriness that fresh chiles cannot, which makes them valuable in sauces, marinades, beans, and braises. The smoke is the point: where ancho is sweet and mild, chipotle is smoky and assertive.
What it pairs with
Goes wrong with: dishes that should not taste of smoke.
Common in Mexican cooking.
Whole vs ground
Chipotles come dried whole, ground to powder, or canned in adobo sauce. The canned form is soft and ready to blend; the powder is a fast smoky-hot seasoning.
How to handle it
Blend canned chipotles in adobo into sauces and marinades, or stir the powder into rubs and stews. A little brings strong smoke and real heat.
Storage
Dried whole or powder keeps airtight and dark for months. Opened canned chipotles keep refrigerated or frozen.
Buying note
Canned in adobo is the most versatile form. Powder is convenient; whole dried needs soaking.
Classic dishes
chipotle in adobo, smoky salsa, barbacoa, chili.
Out of chipotle? Substitutes
No substitute is exact. These are the closest by flavor behavior, with the ratio to start from and how the result will differ.
| Use instead | Ratio | How it differs |
|---|---|---|
| Smoked paprika plus a pinch of cayenne | to taste | brings smoke and heat separately, less fruity depth |
One odd thing
A chipotle is a smoke-dried ripe jalapeño, which is why it carries a flavor of wood smoke no fresh chile has.