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.
3 Hass avocados
1 lime, juiced
1/3 cup cilantro, finely chopped
1 chipotle pepper, soaked in hot water for 30 mins, then drained and finely chopped
Sea salt and pepper to taste
Combine all ingredients in a large bowl, and mash with a fork until half smooth and half chunky. Taste and add more chipotle if desired.
Adapted from whatsgabycooking.com