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 smokey 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 Northorn 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, smokey heat to barbecue sauce, stews, chili con carne, salsas, and soups.