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.
1/4 cup sherry vinegar
2 Tbsp. fresh lime juice
1 Tbsp. minced shallots
1 Tbsp. chopped fresh cilantro
1 tsp. chopped fresh thyme
1 Tbsp. chopped fresh parsley
2 canned chipotle peppers, drained and minced
1 garlic clove, minced
1 tsp. maple syrup
1 cup plus 2 Tbsp. olive oil
In a medium bowl, combine all of the ingredients except the olive oil, then gradually whisk in the olive oil until the dressing lightly thickens. Taste and adjust the seasoning as necessary.
Recipe from The Culinary Institute of America.