Olé Rico Dried Morita Chiles

Chipotle peppers are jalapeños that have been dried over a fire until they’re leathery, smoky and desiccated. Moritas start out the same but are dried less, which preserves even more of the sweet, spicy and earthy flavors that make them so much more complex than simple heat. We find this dried Mexican variety of moritas from Olé Rico more versatile—and easier to steep, store and use—than typical canned chipotles packed in adobo sauce. Their medium-hot, lightly smoky profile and sweet, grounded flavor enhances chili, meats and soups. Fragrant, soft and supple—and almost the color and texture of prunes—these chilies are easy to work with. If desired, they can be broken open and seeded before cooking, so you get all the flavor without as much heat. And they come in a resealable plastic pouch so they’ll stay fresher longer.

​ [/description-break] Ingredients [/title]Ingredients: Dried morita chiles[/accordion] Specifications [/title]​Net Weight: 8 ounces
Place of Origin: Mexico[/accordions-break]Jalapeños, chipotles and moritas start out as the same thing.[/banner_heading]After the green jalapeño ripens to red, the peppers are picked and smoke-dried over a fire. Moritas are dried for less time than chipotles, so they are more supple and sweeter.[/banner-text-break]Toast in a dry medium skillet for 1 to 2 minutes on each side, pressing a couple times with a spatula, until fragrant and darkened in color slightly. Then soak in hot water for 10 minutes until supple. If you want less heat, break open the dried chilies and remove the seeds before toasting. Use in place of canned chilies in adobo sauce in chilis, to flavor beans, and in soups, stews and salsas. Or try using them to make Homemade Chipotles in Adobo Sauce. [/how-to-use-break] ​KITCHEN NOTES