Chipotle Tartar Sauce

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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1 cup mayonnaise
1 large chipotle chile in adobo sauce, minced
1 tsp. adobo sauce
3 Tbsp. drained sweet pickle relish
2 Tbsp. chopped cilantro
2 tsp. fresh lime juice
1/4 tsp. ground cumin


Stir together all the ingredients in a small bowl. Cover and chill for at least 1 hour. This tartar sauce is a spicy addition to grilled seafoods.

Yield: Makes 1-1/4 cups

Recipe from Coastal Living Magazine, April 2005.