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.