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 cloves garlic, peeled
1 (15-oz) can garbanzo beans, drained (reserve liquid)
2 whole chipotle chiles, plus 1 Tbsp. adobo sauce
1-1/2 Tbsp. tahini
Juice of 1/2 lime
1 small handful coarsely chopped cilantro
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cayenne pepper (optional)
Salt and freshly ground pepper to taste
Mince garlic in a food processor. Add the garbanzo beans, chipotles, adobo sauce, tahini, lime juice, cilantro and spices. Process all the ingredients until smooth, scraping the sides of the bowl as needed. Add the reserved garbanzo liquid as needed. Taste and adjust ingredients as desired.
Recipe from “Delicious Living” June 03 issue.