Chipotle
A chipotle is a jalapeño that's been ripened red and smoke-dried — and that smoking is everything. At 2,500–8,000 Scoville units it carries moderate heat, but its signature is deep, woodsy smoke and a sweet-hot finish. You'll meet it three ways: as dried pods (morita and meco), as ground chipotle powder, and — most usefully — canned in adobo, a tangy tomato-and-vinegar sauce. That can in your pantry is the fastest route to smoky depth in almost anything.
Heat & Scoville
Chipotle runs 2,500–8,000 SHU — classified as Medium. SHU ranges vary by cultivar and growing conditions; treat these as commonly cited guides, not lab-exact numbers.
Flavor profile
A smoked, ripened jalapeño — deeply smoky and earthy with a sweet-hot finish. Canned in adobo it is a smoky-chili shortcut.
Origin: Smoke-dried jalapeño. Mexico.
Forms & how to use
Typically sold dried. Common forms: dried (morita/meco), ground powder, canned in adobo, paste.
- smoky chili
- adobo
- marinades
- salsa
Substitutes
Chipotle in chili & recipes
FAQ
What is a chipotle pepper?
A chipotle is a smoke-dried, ripened jalapeño. The smoking gives it its deep, woodsy flavor; it's sold dried, ground, or canned in adobo sauce.
What are chipotle peppers in adobo sauce?
Whole chipotles canned in a tangy tomato-vinegar-spice sauce called adobo. Use both the peppers and the sauce — the adobo carries half the flavor.
What's a good chipotle substitute?
Smoked paprika plus a pinch of cayenne approximates the smoke and heat; ancho plus smoked paprika works for a milder, smoky note.