Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
14 ounces frozen cooked edamame in it’s shell
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 chipotle, minced (soak chile in 1/2 cup very hot water till softened)
1/2 teaspoon ground cumin
Coarse sea salt to taste
Makes 4 servings
Bring a large pot of water to a boil and add the edamame. Cook for 1 minute and then drain. Pat the edamame dry.
In a large skillet, heat the olive oil, garlic cloves, chipotle, and cumin over medium heat. Stir to combine. Add the edamame , stir to combine, and cook for about 2 minutes or until the garlic has softened. Add salt to taste and serve warm or at room temperature.