Products

Dried Chipotle Chiles

Also known as: Chile Ahumado or Chile Meco

Category:

Seasonality:

All Origins
Mexico
USA

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

Uses:

A large, dried, smoked jalapeno, the Chipotle is also known as a chile ahumado or chile meco. Tan to coffee brown in color, the Chipotle is veined, ridged and measures 2-4 inches long and 1 inch across. Producing a subtle, deep heat, Chipotles are used widely in Mexican and Latin cuisine. Melissa’s dried chiles, sold under the Don Enrique label (Melissa’s own line of Latin items), have a more distinctive taste than the same versions sold fresh since the process of drying chiles also brings out their flavor.

Selection, Storage & Handling:

Melissa’s Dried Chiles are hand-selected for excellent quality. Choose whole, unbroken chiles with deep color and a fresh scent. Store in an airtight container in a cool, dry, dark place for up to six months or more.

To reconstitute Chipotle Chiles from Melissa’s, remove stem and seeds. Place chiles in a pot of water that is just about to boil. Remove from heat and allow to soak for 20-30 minutes or until tender. Once chiles are reconstituted, place in a blender or food processor to chop.