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.
2-4 chipotle chiles (depending on heat preference)
2 slices of bacon, finely chopped
1/4 cup onion, finely chopped
3 cups tomatoes, finely chopped
1 cup beef broth
1/4 cup carrot, finely chopped
1/4 cup celery, finely chopped
1/4 cup fresh cilantro, snipped
1/2 tsp salt
1/4 tsp pepper
Cover chiles with warm water. Let stand til softened, about 1 hour. Drain and finely chop. Cook bacon and onion in a 2-quart saucepan until crisp. Stir in chiles and remaining ingredients.