I use whole organic chipotle chilies from Mycological Natural Products in Eugene, Oregon. These are some of the best chipotles I have tasted.
Chipotles are smoked dried jalapeno chilies. Smoking chilies serves to preserve the chilies for storage and add flavor.
I asked the Mycological staff for information regarding these chipotle. Here is what they wrote.
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We purchase those from a family farm in the Southwest. We’ve been working with them since 2007, and they have great quality, and take much care in their growing, drying and packing of the chiles. They have many generations of family farming under their belts! MycoLogical also hand sorts each batch when they arrive at our facility, this ensures everyone will enjoy the absolute finest quality of chile peppers available!
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Click HERE or THERE for a link to benefits of chipotles.
This is from wikipedia:
“Typically, a grower passes through a jalapeño field multiple times, picking the unripe green jalapeños for market. At the end of the growing season, jalapeños naturally ripen and turn bright red. There is an extensive fresh market for ripe red jalapeños in both Mexico and the United States. They are kept on the bush as long as possible. When the jalapeños are deep red and have lost much of their moisture, they are selected to be made into chipotles.
The red jalapeños are moved to a closed smoking chamber where they are spread on metal grills. Wood is placed in a firebox, and the smoke enters the sealed chamber. Every few hours the jalapeños are stirred to improve smoke penetration. The chiles are smoked for several days until most of the moisture is removed. In the end, the chipotles have dried up in a manner akin to prunes or raisins. The underlying heat of the jalapeños is combined with the taste of smoke”
