In contrast to other red pepper powders that are used in multiple world
cuisines, chipotle is mostly found in Mexican cuisine, most notably in
adobo marinades and sauces. The spice is also added to hot chocolate
drinks. Not surprisingly, the majority of chipotle is produced in
Chihuahua. For every pound of chipotle produced, 10 pounds of jalapeños
must be harvested.
Chipotle is also a staple in Tex-Mex cuisine, where it appears in
barbeque sauces and rubs. Like most of the chipotle produced for export
in Mexico, the chipotle chili peppers grown in the U.S. are a purple
variety known as moritas. Because of their color, they have earned their
name from the Spanish word morita, which means “little mulberry.”
