1400S SPICES Morita Chipotle Whole Dried Peppers 1 lb — Smoked, Mild Heat for Sauces & Rubs

Hand‑selected and smoke‑dried the traditional way, these Morita chipotles deliver layered, savory heat without overpowering food. Packed whole to preserve oils and aroma, they rehydrate quickly for sauces or grind easily for rubs and salsas. With a Scoville range around 15,000–35,000 SHU, they bring warm heat and a rich, slightly sweet smoke that complements beef, pork, chicken, and vegetarian recipes alike.

How are these Morita chipotles smoked and processed?

These peppers are cured and smoked in large, sunken pits for days to weeks, yielding that characteristic Morita aroma and color. The smoke melds with the pepper’s natural sugars to create a mild, complex profile distinct from fresh jalapeños or other dried chiles.

• Traditional pit smoking preserves oils and deepens flavor.
• Selected for consistent size and smokiness for reliable cooking results.
• Packed whole to retain freshness until you rehydrate or grind them.

What dishes benefit most from these dried chipotles?

Morita chipotles are extremely versatile: they add smoky depth to sauces, enrich stews and braises, and create bold rubs for grilled meats. Rehydrate or puree them into adobos, marinades, enchilada sauces, and salsas, or grind into a dry spice blend for finishing dishes.

• Puree into adobo or mole for tacos, tamales, and enchiladas.
• Soak and blend for marinades on beef, pork, and chicken.
• Crush or grind to spice stews, chili, and roasted vegetables.

How spicy are these chipotles and how should I use them safely?

With a heat range of approximately 15,000–35,000 Scoville units, Morita chipotles provide warm, lingering heat that’s hotter than mild chiles but milder than many dried arbols. Start with small amounts when testing a recipe and increase to taste; removing seeds and ribs reduces heat for gentler dishes.

• Heat range: ~15,000–35,000 SHU—moderate for most palettes.
• Remove seeds/ribs or shorten soak time to lessen heat intensity.
• Balance heat with acidity (lime, vinegar) and fats (oil, cream) in sauces.

How do I rehydrate and store these whole dried peppers?

Rehydration is quick: simmer in hot water for 10–20 minutes until pliable, then drain and use. Store unopened in a cool, dry place; once opened, reseal tightly or transfer to an airtight container to retain aroma and prevent moisture.

• Soak in hot water 10–20 minutes for sauces and purees.
• Simmer briefly if you want deeper, more integrated smoke flavor.
• Keep in an airtight container away from heat and light for shelf stability.

Who is this for: Home cooks, professional chefs, and food lovers seeking authentic Mexican smoke and midrange heat will appreciate these 1400S SPICES Morita chipotles. They’re ideal for anyone wanting to make rich adobos, smoky sauces, braises, spice blends, or to elevate grilled meats and vegetarian dishes with a balanced smoky‑sweet character.

Ingredients

Morita Chipotle Dried Whole Chile Peppers