A chipotle is a red ripe jalapeño that has been smoked-dried. Most chipotle chiles are produced in the northern Mexican state of Chihuahua. This variety of chipotle is known as morita (Spanish for small mulberry) and is smoked for less time than in central and southern Mexico where they are known as chile meco, ahumado or típico. Whereas moritas from Chihuahua are purple in colour, chile meco is tan/grey in colour and has the general appearance of a cigar butt. Most chipotle chiles found in the USA are of the morita variety. Almost all chipotle meco is consumed in Mexico.
Used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American, Tex-Mex and Southwestern dishes. Chipotle can be ground and combined with other spices to make a meat marinade, adobo. Chipotles have heat and a distinctive smoky flavour. The flesh is thick, so they are usually used in a slow-cooked dish rather than raw. Whole chipotles are added to soups, stews or in the braising liquid for meats. They can also accompany beans or lentils.