Chipotle is a ripe jalapeño chilli that has been smoked and dried. The smoking process gives it a distinctive smoky aroma and concentrated chilli flavour. Chipotles are sold dried in different styles, including morita and meco, and are also available canned in adobo sauce, a seasoned tomato- and vinegar-based preparation.
Jalapeños are harvested when ripe, then smoked and dried to preserve them and concentrate their flavour. The resulting chilli has a smoky, earthy character with moderate to strong heat, although intensity varies by variety, producer and processing method.
These names refer to different styles of dried chipotle, and exact appearance and intensity vary by supplier.
Canned chipotles in adobo are packed in a seasoned sauce commonly made with tomato, vinegar, garlic and spices. The chilli and sauce can be chopped, puréed or used together to add smoke, heat, acidity and depth to a dish. Check the product label for allergens and other ingredients.
A fresh jalapeño provides green, vegetal chilli flavour and heat. Chipotle is made from ripe smoked jalapeño and contributes a deeper, smoky and more concentrated flavour. They are not interchangeable without changing the character of the dish.
Example: Blend chipotle in adobo into mayonnaise for sandwiches, or add a measured amount to barbecue sauce for smoky heat.
Chef’s tip: Add chipotle gradually. Its smoke and heat can quickly dominate a dish, especially when using concentrated canned adobo or dried chillies.
Key distinction: Chipotle is a smoked, dried ripe jalapeño. Adobo is the seasoned sauce in which canned chipotles are commonly packed.
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