I’m so psyched about this three ingredient summer spice blend, the flavor profile is simple, refreshing and its very easy to make. I made a small batch and sprinkled it on salads, over some freshly squeezed orange juice and on slices of watermelon…so good!
I absolutely love the smoky flavor of chipotle chile’s! Did you know chipotle chili is a large jalapeño chile that is dried and then smoked. The name is derived from the Nahuatl (group of peoples native to southern Mexico and Central America, including the Aztecs.) word chilpoctli, which means smoked chili pepper.
Chipotle’s are primarily cultivated in Oaxaca, Chihuahua, Southern New Mexico and Southern Texas. Farmers pick green jalapeños for markets and leave some chile’s to naturally ripen while still on the wine, they are harvested once they attain a deep red color and have lost most of its moisture. The red-dry jalapeños are then moved to a sealed smoking chamber, spread out on metal grills and allowed to dry with very low heat and wood smoke. This process takes several days until all the moisture is removed.
Food sustains life,
Spice breathes air into that food.
Our cooking has evolved from roasting meats in a fire pit to complex multi layered recipes of modern day. During this evolution and development of several cooking techniques spices began to and still occupy the most critical dimension to cook flavorful food.