Apricot and Chili Roasted Pork
Chipotle chiles are smoke-cured jalapeño peppers that have been left on the vine to ripen into a cherry-red hue. Ripening the jalapeños first gives these smoky chipotle peppers a delectably sweet and savory flavor, emitting notes of raspberry, cherry, and tomato. The word chipotle comes from the Nahuatl chīlpōctli, which means “smoked chile.” The Spice House’s chipotles are of the Morita variety, which are predominantly cultivated in Northern Mexico in the state of Chihuahua. Morita chipotles are the most commonly found variety of chipotle in the United States. Morita means little blackberry or mulberry in Spanish, a nod to this variety's fruity sweetness. Its heat level clocks in at 13,000 to 28,000 on Scoville Heat Scale, giving off a pleasant heat without singeing the palate. Whole Morita chile peppers can be added to marinades, brines, and homemade pickles. For a chile puree, soak whole chipotles in warm water for 15-20 minutes before pureeing in a blender or food processor. Add water or vinegar to thin the puree to your desired consistency. Use this chipotle puree to add sweet, smoky heat to barbecue sauce, stews, chili con carne, salsas, and soups. Ingredients: Chipotle chiles.
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An absolute must have in my Texas Red.
These and a few other chilies would not have been on my radar had it not been for the Spice Team's recipe for Roasted Tomato Salsa. Oh my, did my kitchen smell terrific! This recipe is definitely NOT for the faint of heart. Hubby broke out into a big sweat and a big smile and deemed the effort “spectacular.” Despite his praise, next time I plan on using only ONE Carolina Reaper. Happy that all the chili packages needed for this recipe come with enough product to make about 4 or 5 batches of salsa. This will be a new staple in our household.