Smoky Sweet Chocolate Tones with Brazil Nut Finish – Deep Rounded Medium Heat and come in at 5,000 to 10,000 SHU (Scoville Heat Units). Primarily used in Tex-Mex Cuisine. Chipotle chilies are jalapeños that have been allowed to ripen on the plant until they turn deep red and begin to dry out. They are then smoked for days until they have dried completely. "Meco" chipotles are smoked for about twice as long as "Moritas" which gives them a more intense and richer flavor. In northern Mexico fully ripened red jalapenos are smoked in large pits on a racks constructed of bamboo, metal or wood. Another pit is built nearby that houses the fire and there is a connecting tunnel where drafts of air pull the smoke up and over the pods. Meco Chipotle peppers are much more difficult to get here in the U.S. and depending on the supplier may be much more expensive than the "Moritas" BURNT CHIPOTLE SALSA RECIPE: 1¼ oz. dried chipotle chiles (about 7), stemmed 3 tbsp. canola oil 1 small white onion, minced ¼ cups agave syrup ¼ cups apple cider vinegar 2 tsp. kosher salt 1 clove garlic, smashed Instructions Heat a 10" skillet over medium heat; add chiles and toast, turning occasionally, until blistered and blackened, about 8 minutes. Transfer to a blender and set aside. Return skillet to heat and add 2 tbsp. oil; add onion and cook, stirring, until soft and lightly caramelized, about 12 minutes. Transfer to blender, along with syrup, vinegar, salt, garlic, and ¾ cup water; puree until smooth, about 2 minutes. Heat remaining oil in skillet over medium-low heat, and then add pureed salsa; cook, stirring often, until salsa thickens and turns brick-red in color, about 45 minutes. Let cool. SALSA DE CHIPOTLE QUEMADO
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