Product: Chipotle Morita Chile Pepper Dried from $8.25 lb USD

There are approximately 9 chiles per ounce. (depending on the chile size varies)

MOQ: 11 lbs case

Chipotles are smoke-dried jalapeño peppers, with the Morita variety being the most well-known (the brown chipotle variety being the other). The Morita variety of chipotle is smoked for just a few days until a leathery consistency is achieved.

Cuisine Cajun, Caribbean, Latin American, Mexican, Southwestern American
Store in a cool, dry place.
Scoville Heat Scale 3,500–8,000
Shelf Life 3 years
Origin: Mexico
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Dried Chipotle Morita Pepper is approximately three to five centimeters long and has soft shiny skin that ranges from dark red to brown. The mild smoking process they are exposed to maintains their subtle fruity characteristic while enhancing a rich tobacco and chocolaty aroma.





Dried Chipotle Morita peppers are a variety of Capsicum annum that are almost synonymous with chipotles. They are a red-ripe jalapeno pepper that has been smoked, but the main difference is that dried Chipotle Morita pepper is smoked for less time, leaving it softer and retaining a modest fruity flavor. They are sometimes called Blackberry chile, Chipotle Colorado, Mora chile, or Black Dash red chile.

The chilies are then lightly toasted over an open flame or a flat grill top, reconstituted in water, and added to dishes to add a medium level of heat and a desired smokey flavor that just screams Tex-Mex barbeque. Indeed, no barbecue sauce is complete without a Morita.

Nutritional Value

Dried Chipotle Morita peppers contain iron, thiamine, niacin, magnesium, riboflavin, and vitamins A, B, and C. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.

Pronounced “chi-POHT-lay” Chipotle peppers are indigenous to Mexico and they’ve become almost synonymous in this country with our fairly recent infatuation with “chiles”. Chiles immediately bring to mind their heat, but many chiles may also be a bit mild while adding a deliciously subtle flavor to many dishes when used in incorrect amounts. Chipotle is actually fully ripened and then smoked dried jalapenos (Capsicum annuum).



For each pound of dried Chipotles, it started out as 10 pounds of fresh jalapeno peppers. The end result is a dark brown to black colored, wrinkled pepper.

More than One Type of Chipotle
A true Chile head knows that not all Chipotles are created equal. There are actually two types of Chipotle chiles found in the US. The more common is the Chipotle “Morita” and the harder to find (and the one that serious Chile lovers believe is better quality) smoked jalapeno that’s called the Chipotle “Meco”.

The more common variety of smoked jalapenos is usually referred to as just “chipotle chiles”. This chile is typically the variety known as Chipotle “Morita” which translates to “little blackberry” in Spanish. Both the “Meco” and the “Morita” are smoked jalapenos.

There are some not-so-subtle differences between the two – the “Morita” style jalapeno is harvested when it is still green, while the “Meco” variety is harvested when the jalapeno has fully ripened to a rich red color. The “Meco” tends to be larger than the “Morita” and is also smoked about twice as long. This makes them less leathery and pliable than the “Morita.” But, this does give the Meco a smokier, more intensely rich flavor than the “Morita”. Chipotle Morita chiles are produced in Northern Mexico, while Chipotle Mecos are typically grown in Central and Southern Mexico.


Chipotle dates back to before the Aztec civilization and originated in the region of Mexico that today is northern Mexico City. Historians believe that the Aztecs first smoked jalapeno peppers because the fleshy, thick jalapeno was difficult to dry and tended to rot.

This “smoke drying” process was initially used for drying meats but the Aztecs found that smoking allowed the chilies to be stored for a long period of time.


Where to Use

The smoky flavor profile of dried Morita chile peppers makes them perfectly interchangeable with chipotles. They are the preferred chile for making salsa Seca, or “dry salsa”, a condiment similar to gremolata. Combine fried peanuts, sesame seeds, and garlic with the toasted dried Moritas and season with salt and lime. The smoky and nutty salsa compliments rich fatty meats, especially those that have been braised and benefit from the added textural element.



How to Prepare

Your recipe may call for the chipotle chiles to be lightly toasted (or roasted) and this really brings out the flavor in them. We have also had some recipes calling for them to be lightly fried in oil or even burnt black.

You can rehydrate them by soaking them in hot water for about 20 minutes.

Flavor Profile and Heat Level
These chiles have a smoky, somewhat sweet chocolaty aroma and flavor. These whole Chipotle Morita peppers are considered medium-heat chile and come at 5,000 – 10,000 SHU (Scoville Heat Units).

For a more subtle heat, you can remove the seeds and stems prior to using them.

Recommended Applications

Chipotle Morita Chile is a moderately hot and unique ingredient that is commonly used in Southwestern cuisine for its smoky flavor. Some applications include barbecue ribs, cornbread, enchilada sauce, chili, stew, or any meat.

Helpful Hints
This particular Chipotle is considered a Chipotle “Morita” Pepper. We also carry a Chipotle “Meco” Chile which is smoked for a long time the “Morita” and is generally considered to be of a slightly higher quality chile by serious chiliheads.