Chipotle Morita Pepper Recipe – Authentic Smoky Chili Paste

Last Updated on 2 months by Neha Deshmukh

Chipotle Morita Pepper Recipe – Authentic Smoky Chili Paste

Hey everyone! If you’ve ever tasted truly amazing Mexican food, you know that the secret often lies in the salsa – and a fantastic chili paste is the foundation of so many incredible sauces. Today, I’m sharing my go-to recipe for Chipotle Morita Pepper Paste. It’s smoky, a little sweet, and adds a depth of flavor that’s just… wow. I first made this years ago trying to recreate a mole I had in Oaxaca, and I’ve been tweaking it ever since!

Why You’ll Love This Recipe

This isn’t just another chili paste recipe. It’s about unlocking that authentic smoky flavor of the Morita chile. It’s surprisingly easy to make, and honestly, once you have a jar of this in your fridge, you’ll find yourself adding it to everything. Plus, making your own paste means you control the ingredients and the spice level – no hidden nasties!

Ingredients

Here’s what you’ll need to create this magic:

• 10-12 chipotle morita chiles
• ½ white onion
• 2-3 garlic cloves
• ⅓ cup thick tomato puree (passata)
• ⅓ cup cider vinegar
• ½ tsp salt
• 1 Tbsp white sugar
• 3 cups water

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Morita Chiles: These are the stars of the show! Morita chiles are smoked and dried jalapeños. They have a beautiful, deep red color and a wonderfully smoky flavor. They typically range from 2,500 – 8,000 Scoville heat units, making them medium-hot. You can find them at Latin American grocery stores or online.
• Tomato Passata: Don’t skip this! Passata is a strained, uncooked tomato puree. It’s thicker and less acidic than regular tomato sauce, giving you a smoother, richer base for the paste. Using crushed tomatoes or diced tomatoes will change the texture and flavor.
• Cider Vinegar: This isn’t just about adding tang. The slight sweetness and fruity notes of cider vinegar balance the smokiness of the chiles beautifully. White vinegar can be used in a pinch, but cider vinegar is really the way to go.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Chiles: First, remove the stems from the chipotle morita chiles. Then, carefully slice them open with a knife or scissors to remove the seeds. Don’t worry about getting every seed out – a few will add to the heat!
2. Toast the Chiles: Heat a medium-heat cast iron pan (or any heavy-bottomed pan) and toast the chiles for about 10-15 seconds per side. You want them to become pliable, not burnt! This step really wakes up their flavor.
3. Simmer it All: Combine the toasted chiles, onion, garlic, tomato passata, cider vinegar, salt, sugar, and water in a non-reactive saucepan (more on that in the tips section!). Bring to a simmer, then reduce the heat to low, partially cover, and let it cook for about an hour. The liquid should reduce to around 1 cup.
4. Cool & Reserve: Let the mixture cool slightly. Before you blend, reserve about ⅓ cup of the cooking liquid. This is your secret weapon for adjusting the consistency.
5. Blend & Adjust: Carefully transfer the mixture to a blender or food processor and blend until smooth. If it’s too thick, add a little of the reserved cooking liquid until you reach your desired consistency.

Expert Tips

A few things I’ve learned along the way…

• Consistency is Key: Some people like a super smooth paste, others prefer a little texture. That’s where the reserved cooking liquid comes in! Add it gradually until you get it just right.
• Spice Level Control: If you’re sensitive to heat, start with fewer chiles. You can always add more, but you can’t easily take it away! Removing more seeds also helps.
• Non-Reactive Pan: This is important! Avoid using aluminum pans, as the acidity of the vinegar can react with the metal and affect the flavor. Stainless steel or enamel-coated cast iron are your best bets.

Variations

Let’s get creative!

• Spice Level Adjustments:
  • Mild: Use 8 chiles and remove all the seeds.
  • Medium: Use 10-12 chiles, removing some seeds.
  • Hot: Use 12+ chiles and leave some seeds in!
• Regional Mexican Variations: My friend Elena, who grew up in Puebla, adds a small piece of dark chocolate to her paste for extra depth.
• Marinades vs. Sauces: This paste is fantastic in marinades for chicken or pork. For a sauce, simply thin it out with a little broth or water.
• Vegan Adaptation: This recipe is naturally vegan – hooray!

Serving Suggestions

Okay, now for the fun part – what to do with this amazing paste!

• Tacos: A spoonful stirred into your taco filling is a game-changer.
• Enchiladas: Mix it into your enchilada sauce for a smoky kick.
• Meats: Rub it on chicken, pork, or beef before grilling or roasting.
• Soups: Add a teaspoon to your favorite soup for a smoky depth.
• Eggs: Seriously, a little bit stirred into scrambled eggs is incredible.

Storage Instructions

Store your chipotle morita paste in an airtight jar in the refrigerator. It will keep for several weeks, maybe even months! The flavor might even deepen over time.

FAQs

Let’s answer some common questions:

1. What is the difference between Chipotle Morita and Chipotle Meco chiles?

Chipotle Meco chiles are also smoked jalapeños, but they’re smoked for a longer period, resulting in a darker color and a more intense smoky flavor. Moritas are a bit brighter and fruitier.

2. Can I use fresh chiles instead of dried chipotles?

You can, but it won’t be the same. The smoking process is crucial for that signature chipotle flavor. If you must, use smoked jalapeños, but the flavor will be less complex.

3. How can I tell if my chipotle paste has gone bad?

If it smells off, looks moldy, or has a strange texture, it’s best to discard it.

4. Can this paste be frozen for longer storage?

Absolutely! Freeze it in small portions (ice cube trays work great!) for easy use.

5. What can I do if my chipotle paste is too spicy?

Add a little more tomato passata or a touch of sugar to balance the heat. A squeeze of lime juice can also help!

Enjoy! I really hope you give this recipe a try. Let me know in the comments how it turns out for you.