Our Smoked Chipotle chili peppers were grown on Fire Tongue Farm in California and smoked over fruit tree branches pruned from a nearby orchard.
A chipotle is a smoked jalapeño pepper, so these are the darker, deeper siblings to our El Jefe–variety Red Jalapeños. They're medium-hot and are perfect for cooking or garnishing, in a tomato sauce, with eggs or on fresh fruit.
- Origin: Santa Cruz, California
- Aliases: Jalapeño (smoked)
- Heat level: 4,000-6,000 Scoville units
- Process: Sun-dried & ground
- Ingredients: 100% Capsicum annuum v. Jalapeño, smoked
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Tasting notes: Campfire • Roasted Tomato • Hot & Sweet
COOKING
- Season grilled meat or veggies for a bright spiciness
- Sprinkle over dips like baba ghanoush and hummus
- Add to chocolate and fruit for a sweet/spicy kick!
- Pairs well with: Wild Mountain Cumin, Smoked Pimentón Paprika, Cured Sumac
SOURCING
The peppers are grown by Fire Tongue Farm in the cool, coastal climate of Santa Cruz, CA. The farmers Ryan and Levon specialize in growing chili peppers of all shapes and sizes, and they are dedicated to maintaining a healthy environment on and around their farmland, rotating between grazing sheep and growing peppers. You can taste the difference!
Their work builds healthy soil, prevents erosion, protects wildlife habitats and conserves water and other resources. Learn more at firetonguefarm.com
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United StatesAbsolutely love this spice it is my go to on almost all my meals. Sprinkle on salad, eggs, pasta, soup, chili and pizza.
United StatesGreat flavor low heat. Perfect for so many uses.
United StatesGoes on almost everything, love it!
United StatesI sometimes just smell them for fun. They are all so delicious.
United StatesOh Smoked Chipotle how I love thee! I don’t know if it’s possible, but I think I’ve actually fallen in love with a spice! I use this warm and savory smoked chipotle in SO many foods: a savory egg dish, a red lentil stew, in salads, sprinkled on top of meats and fish, I even broke with tradition and put a dash of finely ground Smoked Chipotle on a scoop of vanilla ice cream and on top of my peanut butter cookies (yum!). I’m already on my 3rd jar of the stuff, have given it to friends and family, and often dream of more food dishes to try it out in. It was a “newbie” to my spice rack in 2020 and now it’s my “go to” spice for 2021.
