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  • Jun 28, 2021
  • By Donzabor Mèxico
  • 0 comments

From jalapeño to chipotle: the traditional smoked chili from Mexico

Today we bring you 13 facts that you probably didn't know about this chili that we all know and love.

Whether in soups, stews, appetizers, sauces... practically all Mexicans (and even foreigners) have tried chipotle chili . And there is no chili that matches that smoky flavor that goes so well with countless recipes. Today we want to share some curious facts about this essential element that our kitchens have.

1. Chipotle comes from the jalapeño pepper; They are fresh chiles that are dried and smoked. The one that we buy in its marinated and canned version goes through these processes and is also marinated with different spices.

2. The hotness of this chili is medium, according to the Scoville scale; It measures from 30,000 to 50,000 units, taking as a reference that the poblano pepper measures from 1,000 to 1,500 and a habanero measures from 100,000 to 350,000 units.

3. Some industries use liquid smoke to smoke the peppers, while in small and medium-sized companies they do it in a more traditional way with a process that lasts several days.

4. 20% of the jalapeño pepper production is used to make chipotle. The rest is used for pickles, representing 60%, and the other 20% is eaten fresh.

5. It can be bought in different presentations: powdered, dry, in marinade, as a sauce, rehydrated, and it is seasoned with other spices and vegetables such as garlic, other chiles, tomatoes, and many more.
6. While the name of the jalapeño comes from one of the cities with the highest production of it, Xalapa, Veracruz, the name of its smoked version comes from the Nahuatl “Chipoctli”, which means smoked chili.

7. Consuming it produces dopamine, a chemical that makes us feel happy, in case you need reasons to enjoy it.
8. Although it is used as a spice, due to its use it looks like a vegetable and very commonly we confuse it with one, the reality is that in its original presentation (fresh), it is a fruit.
9. It is a source of vitamins A, B1, B2, B3, antioxidants, and also contributes to the reduction of cholesterol levels in the blood.

10. The largest production of chipotle in Mexico is concentrated in the region of the Papaloapan River basin, south of the Port of Veracruz in the State of Veracruz, and in the Delicias area, in Chihuahua; on a smaller scale, it is also cultivated in Jalisco, Nayarit, Sonora, Sinaloa and Chiapas.

11. It is one of the 20 most used chili peppers in Mexican cuisine, along with others such as serrano, guajillo, jalapeño, tree chili, pasilla and habanero.
12. While the jalapeño is commonly harvested green, it is also often waited for it to ripen and turn red; to reach this stage, up to 180 days are required after germination and these peppers are mainly used to make chipotle.

13. The smoking process that is required for its elaboration is normally done with aromatic woods and has been used since pre-Hispanic times.

Did you already know any of these points? Did we miss any important information? Leave us your comments on Facebook and Instagram, and remember that you can find the best quality dried chipotles at any Walmart, Superama, Bodega Aurrera, H-E-B, laComer, CityClub and Alsuper.