Chipotle Mango Margarita

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.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Yield: 1 margarita


1 ½ ounces Silver Tequila
¾ ounce Mango Puree or Mango Juice
¼ ounce Agave Nectar
¼ ounce freshly squeezed Lime Juice
½ teaspoon Chipotle, rehydrated in hot water, then diced
1 ½ teaspoons Honey
Salt for the glass rim
Optional: ground Chipotle Chile powder (to add to the rim salt)

In a shaker or quart Mason jar combine the tequila, mango puree or juice, agave nectar, lime juice, chipotle, honey and a handful of ice in the shaker or jar. Shake vigorously to combine.
Rim an Old Fashioned or Margarita glass with salt. Optional: add a light sprinkle of chipotle chile powder to the rimming salt to crank up the heat further!
Fill the rimmed glass with fresh ice; strain the shaken cocktail into the glass.

Adapted from