CHIPOTLE PEPPER

Capsicum annuum Origin: Mexico Net volumes and weights: 50ml / 30 g Intensity on the Scoville scale: 5 (so-called "Strong" pepper). Description: This is actually the Jalapeno pepper that has been dried and then smoked using a method that dates back to the time of the Aztecs. On the red pick when it is mature, it then takes on a dark brown color after being dried and smoked. It is quite long, between 5 and 10 cm. Its spiciness is quite present, somewhere between an Espelette pepper and a bird's eye chili, so be careful! Chipotle pepper is one of the most consumed peppers in Mexico; it is the most consumed in the United States where it is very popular. It is found in powder form, in sauces, in culinary preparations, in adobo (preserves), whole, in short, in all forms. Directions for use: With its moderate spiciness and mild flavor, the Jalapeno pepper will be very easy to use, whether it is green or red. Use it to flavor and enhance all types of meat, red or white, grilled or barbecued. Rather at the end of cooking. It is ideal in vegetable dishes. You can macerate it in your sauces, marinades, soups, broths, stews and flavor your oils and dressings. It is a pepper that goes very well with Mediterranean cuisine in general, based on olive oil and tomatoes, but particularly in Spanish cuisine, in combination with dried tomatoes, preparation of olives, fresh cheeses, tapas, chorizo, paella, sobrasada, lomo, etc.