About 

Chipotle is made by drying and naturally smoking ripened Jalapeno Chilli in smokehouses fuelled with slow-burning oak wood. The smoke enhances the flavour by caramelising the naturally present sugars. The chilli peppers are milled to a fine powder and used to add smokiness and flavour to dishes. Dating back over 3000 years, chillies were smoked and dried by the Mayan and Aztec civilizations. Chipotle has a higher heat rating than smoked paprika. On a scale of 1 to 10 Chipotle has a heat rating of 5.

Uses & Ideas 

Chipotle Mayonnaise. Sauté chopped shallots with Chipotle in olive oil. Blend with quality mayonnaise. Great with fish tacos, grilled seafood, grilled corn, or salads.  

Add Chipotle to Spanish paellas, rustic Mediterranean seafood soups, braised beef ribs or to spice up braised lentils or pasta sauces.

Dust over steaks, chicken wings, potato wedges, cauliflower gratin, egg dishes or cheese on toast.

Kingfish Ceviche. Combine 4 tbsp juice of sliced Jalapenos (from a jar), 2 tbsp vinegar, ½ tspn sugar. Heat to dissolve sugar, cool. Add zest and juice of 1 lime, chopped stalks of 10 coriander sprigs, 1 tbsp minced shallot and infuse for 15 minutes before straining. 5 minutes before serving spoon the liquid (cure) over 500 gm of slices of (sashimi thick) Kingfish fillet. Garnish with finely sliced, rinsed, and iced, red onion and sliced Jalapeno. Dust with chipotle, and top with coriander leaves.