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.
2-1/2 tsp. olive oil
2 cups chopped onion
1 tsp. dried thyme
4 garlic cloves, minced
1 (15 oz.) can fat-free, less-sodium chicken broth
4 (15 oz.) cans black beans, rinsed and drained
2 canned chipotle chiles in adobo sauce, chopped
1 pound turkey kielbasa, thinly sliced
2 Tbsp. chopped fresh parsley
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, thyme, and garlic and saute for 5 minutes. Stir in the broth, scraping the pan to loosen the browned bits. Add the beans, chiles and kielbasa. Cover and reduce the heat. Simmer for 45 minutes, stirring occasionally. Sprinkle each serving with parsley.
Yields 7 servings (serving size: 1 cup).
Recipe from Cooking Light Magazine, April 2001.