In the language of the Aztecs, chil refers to chili and pochilli to smoke; what we know as a chipotle is a smoked chili, most often a jalapeño. It was the Aztecs who first began to smoke chilies; theirs was a humid climate, and the skins of many of their chilies were thick and very difficult to dry without fire and smoke. How fortuitous for the rest of us! Chipotles have a complexity that goes beyond fire and smoke; they can have hints of spices, chocolate, caramel, and even fruit. Chipotles always have a pronounced effect on other foods; they can really grab your attention in a salsa. This fabulous one is like a cold, chunky tomato sauce with a haunting difference. It is absolute magic on grilled meats and fish. If you'd like it thicker, simply strain out some of the liquid. Makes about 2 cups
SKU 1284-Recipe
