Description

The Chipotle Morita chilli pepper is, just like the Chipotle pepper, a dried and smoked red Jalapeño pepper. The main difference is that the Morita pepper has been smoked less long, which makes them softer in flavour and preserves their fruity taste. They are very rich in flavour and are widely used in Mexican cuisine. The Jalapeño starts out green on the plant, but eventually, they ripen to a red colour if they hang on the plant long enough. The Morita chillies are harvested when they are ripe and have a dark red colour. The red Jalapeño is then dried and lightly smoked. As a result, they are known for their mildly spicy, fruity and smoky taste.

Preparation
– Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer.
– Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

Dried Chipotle Morita

From  4,40

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

The Chipotle Morita chilli pepper is, just like the Chipotle pepper, a dried and smoked red Jalapeño pepper. The main difference is that the Morita pepper has been smoked less long, which makes them softer in flavour and preserves their fruity taste. They are very rich in flavour and are widely used in Mexican cuisine. The Jalapeño starts out green on the plant, but eventually, they ripen to a red colour if they hang on the plant long enough. The Morita chillies are harvested when they are ripe and have a dark red colour. The red Jalapeño is then dried and lightly smoked. As a result, they are known for their mildly spicy, fruity and smoky taste. Preparation – Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer. – Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

Often ordered with

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