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
Tasting notes: Campfire • Roasted Tomato • Hot & Sweet
- 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
The peppers are grown by Fire Tongue Farms 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
- Smoked Chipotle
- Santa Cruz
Yummy! Added to Bloody Mary’s!
The Smoked Chipotle works well in cooking and normally I would give it an excellent rating. In my view the only problem is the smoked smell. After going through wildfires in California every summer for years I do not find the smell of smoke appealing.
Labeling these as "smoked chipotles" seems redundant since that is what chipotles always ARE: smoked, red jalapeños. Despite such redundancy, their flavor is nice and fresh, if decidedly milder than what I am used to and was expecting (perhaps it's the cool Santa Cruz climate that they're grown in), and only mildly smoky. The grind is somewhat chunky, so my preference is to grind them further for better integration as an ingredient.
I love these chili flakes so much! I’ve used them on chicken, in sauces, beans and eggs. Always on eggs!