The pepper is mild in heat but has a lot of flavors, almost fruity and smoky at the same time. I like to use Pasilla in salsas or stews that have a combination of tomatoes and tomatillos.

You can make your own chipotle powder by crushing dried chipotle peppers and processing them in a spice grinder until a powder forms. Sift out any pulpy material for a smoother chipotle powder. See my post on How to Make Chili Powder for more detailed instructions. So, what exactly are dried chipotle peppers? You may be confused and surprised to find out that ‘chipotle’ peppers are actually very ripe jalapeno peppers! These easy-to-grow and harvest peppers are a favorite in my household. We use them for almost every meal. Remove the stem and seeds from the dried chiles. (The seeds and inner membrane are the hottest part, so this is particularly good to do if you want to decrease the heat of the chile.)

Cayenne Chile Peppers

After the smoking process is complete and you want to store these as dried chipotle peppers, then you’ll need to dry these completely. Using a dehydrator works best (125-135°F), but 10+ hours in an oven set at its lowest temperature, or 170-200°F depending on your oven (convection), will do. Substitutions for Chipotle Chile Peppers: Ancho or mulato chiles are good substitutes for chipotles, but they won’t be quite as smoky. If you’re looking for a substitute for chipotles in adobo sauce, try mixing 1 Tbsp ketchup + 1/2 tsp liquid smoke + 1 chopped jalapeno (red, if you can find it).

Color: When is fresh, it's a Chile Poblano, and once it matures, it changes to a red color. To dry them, the fresh chile poblanos are left on the plant until they are mature and had a red color. After that, they are sun-dried. Shape: This is a spicy, long skinny pepper, with thin and bright red skin. They measure between 2 – 3 inches long and ¼ inch width. Dried chipotle peppers are delicious and although they are dehydrated and the water of these peppers is taken out, the flavor and the heat levels do not change! Instead, they are given a smoked flavor that is a preference amongst authentic Mexican food eaters. The dried Chile Árbol is a chile árbol that has been dried. This pepper has an acidic flavor to it with some heat behind it. Be careful when you eat this dried pepper because sometimes they can be spicier than the fresh version of them.Chipotle Powder is used extensively across Mexican cuisine and has become a signature flavor for this type of food. It is also a prominent feature in Southwestern cooking and Tex Mex dishes. It is a funky, spicy flavor that is perfect for burritos, tacos, and quesadillas. Not only that, but you can also use it to add color and spiciness to the likes of stews, soups, and curries. Dried Mexican chile peppers add so much flavor to Mexican cooking. And, not all bring heat! From chipotle to ancho, guajillo to cayenne, and so many more, here’s what you need to know about some of the more commonly found dried Mexicanchiles and how to use them! How To Use Dried Mexican Chile Peppers

Just make sure to store whole chiles in plastic bags in your freezer! This way, they will keep their texture and color for at least 6 months. Or better yet, make them into a paste by roasting the chiles and mixing them with a neutral oil.

This pepper is a chile jalapeño that has to ripen to a red color on the plant then harvested and dried and smoked to achieve that color and flavor. Keep an eye on the peppers’ change in color, and remove them from the skillet when they start releasing their aromas. Before we can understand how to use dried chipotle peppers, we need to know why this practice is done and how! These are great options for when there is a large harvest and you do not have time to cook all of the peppers before they go to waste.