Chipotle Chile Pepper Pods
Baker's Dozen in an 8 oz. Spice Jar

To make Chipotles, Jalapeno Peppers are allowed to fully mature on the plant to rich red sweetness, then smoked, and finally dried. The medium-spiced pepper with the unique smoky flavor is popular in many Southwestern dishes, such as sauces, rubs, chili, and stews. We like it in cornbread, on barbecue ribs, and in enchilada sauce. Morita variety.

13 whole, destemmed chile pepper pods. Net Weight 1.2 oz. (35 grams).

Heat Level 5/10.

To Rehydrate Dried Chili Pods: Place chiles in a bowl. Pour just enough boiling water over the pods to cover them. Cover the bowl with a lid or plastic wrap and allow to rest for approx. 10 minutes, or until chilis are soft and pliable. For a more intense, toasty flavor, use a spatula to press the dried pod in a hot skillet (no oil or liquid) until you see a little wisp of smoke rise, flip over the chili and repeat on other side. Then, proceed with directions above for rehydrating.

Chili Pods vs. Ground Chili Pepper: Chile pods keep longer than their ground counterpart, as long as several years without losing flavor and heat. However, chili peppers ground into a powder is more convenient; it is ready to use and easy to measure.

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Recipe: Roasted Corn & Chipotle Salsa
Charred sweet corn and smoky Chipotle peppers in an easy-to-make and fresh-tasting salsa.

1 cob of sweet corn, husked and desilked
non-stick cooking spray OR vegetable oil, as needed
15 oz. can petite diced tomatoes OR 1 pound fresh tomatoes, peeled and diced
1 sm. onion, minced OR 1/4 cup dried minced onion
1/2 green bell pepper, minced OR 1/4 cup dried diced green bell pepper
1/4 cup chopped fresh cilantro OR 2 Tbls. dried cilantro
1 Tbls. lemon juice OR lime juice
2 Chipotle Chili pods, rehydrated, minced (wear gloves!)
salt, to taste

~ Either spray corn with cooking spray or drizzle with oil. Place on a very hot grill; allow the corn to char slightly (a few black marks); continue turning until all sides bear char marks. Remove from heat and cut corn from cob.
~ In a bowl, stir together corn and remaining ingredients. Season to taste with salt.
~ Refrigerate salsa for at least 1 hour before serving, overnight is best.