Smoky Chipotle-Balsamic Dressing

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.

Heat Scale
Submit Recipe



3/4 cup olive oil
1/4 cup balsamic vinegar
2 canned chipotle chile in adobo sauce
1 tsp. chipotle canning sauce
1 tsp. dried oregano


Dump all the ingredients into a blender, cover, and process until it comes together. Adjust the salt if you think it needs it. Add it to an entree salad and youve got a quick, tasty dinner.

Recipe from “Mexico One Plate at a Time” by Rick Bayless.