Demystifying the Chipotle

Ever-present, ever-delicious, the chipotle pepper is (now) as American as apple pie.

But, while the peppers are often referred to by their longhand “chipotles in adobo,” what is this mysterious adobo, the red acidic sauce that so frequently blankets everyone’s favorite chili pepper?

First, let’s establish that chipotles are smoked jalapenos–that’s pretty well-known, although not universally to be sure. Many gourmands and pepper enthusiasts probably are also aware that they’re most often available for purchase in a can, in adobo sauce. Given this frequent means of packaging, when we think of the flavor chipotle, we’re not merely thinking of the flavor of a smoked jalapeno, but a smoked jalapeno is a specific sauce.

Adobo is a generic term (much like mole, the Mexican sauce that includes dozens of ingredients and varies from region to region) for a Latin American sauce, the word simply meaning seasoning or marinade. The one in the tin with chipotles, however, is generally a tomato, garlic, vinegar, salt and spice combination. The sweetness of the tomato and the acid in the vinegar combine with the smoke and the heat of the chipotle to form an incredibly balanced, rich pepper, or condiment really, as this is often how it is used.

So, when you add chipotle in adobo to mayonnaise, for instance, you’re adding a lot more than just pepper, which is why chipotle mayonnaise has so much flavor, not to mention why it’s red-ish (jalapenos, as they’re harvested, are generally green). But they make great additions to a million things: any creamy sauce (like mayonnaise) an addition or base for a glaze with pork or other meats, chopped and used as a component in an omelet.

Now readily available just about anywhere, make chipotles in all their multi-faceted flavor glory a part or your pantry and culinary repertoire.

Erin Hollingsworth

(photo credit: drewleavy)

April 8th, 2009 by Food Guy | Posted in Tips | (0)