Chipotle, the smokey jalapeno!

"Dried" chipotles are a dried version of a jalapeno varietal. The chipotle, along with the morita chile, is smoked over peat fires, which both add a wonderful flavor and allow thick-skinned chiles to dry before they rot. Chipotles can be very hot, but should not be underestimated from a flavor standpoint. Toast them before using in soups and salsas or even grind them in a spice mill as a wonderful seasoning. While the canned variety has become widely available, the dried version is still hard to find, even in some Latin American markets.

The Smoked Jalapeno chile is widely sold canned as chile "En Adobo". This is the dried chile simmered in salsa adobo and canned. The smoky-sweet flavor varies with the packer, but all versions are very hot. You should be able to find them in large supermarkets (particularly in a predominately Mexican neighborhood or any Supermarket in the hispanic food section.

Recipes with chipotles, click here.

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"Salsa Kiss" products:

Rejoice your hot taste buds by acquiring "SalsaKiss.com" products available to you. Try Chipotles mustard, Chipotles mayonnaise, Ring of Fire Chipotles hot sauce, and more. Our mayonnaise is a great dressing for your hamburguers and tortas. It also dresses baked potatoes in a spicy tuxedo. Visit us for more suggestions and recipes.

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Tamarind sauce with smoked Jalapenos
Yield: 3 cups

• 1 14 ounce block of tamarind paste
• 2 cups water
• ½ cup dark brown sugar
• 2 cloves garlic, roasted and peeled
• 2 smoked jalapenos in adobo sauce
• juice of 1 lime

Add the tamarind paste to the water and heat gently, stirring until smooth. Place in a blender and puree together with the sugar, garlic, chipotles, and adobo sauce. Then add the lime juice and blend in. Serve slightly warmed.

Chipotles recipe, click here.

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