Chipotles are jalapeno peppers that have been smoke dried. Grown predominantly in the Chihuahua region of Northern Mexico, this Morita variety of chipotle is the most commonly found variety in the US. It’s one of the smallest chipotle peppers, with a beautiful dark reddish-purple color and tons of flavor. Chipotles average about a 6 on a 1-10 heat scale, bringing just enough fire without causing pain. These whole Morita chile peppers can be tossed into marinades, brines, and pickles (and removed before eating), or ground to add to sauces and rubs. For a tasty puree, soak chilies in warm water for 15-20 minutes before pureeing in a blender or food processor. Add vinegar to thin the puree to your desired consistency.