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Moderate · Dried and smoked · ENTRY 11

Chipotle morita

Smoke, red fruit, plum and chocolate. 2 500–8 000 SHU.

Origin
Mexico
Texture
Small, dark and supple
Heat
🌶️🌶️ · 2 500–8 000 SHU
CHILLI PROFILE

Flavour before heat

Smoke, red fruit, plum and chocolate.

Heat
Moderate
Scale
2 500–8 000 SHU
Form
Dried and smoked
01
BEFORE YOU START

Prepare and measure it carefully

Rehydrate or use in adobo; remove seeds for a smoother sauce.

IN PRACTICE, STEP BY STEP
  1. Start with a very small amount. Heat varies from fruit to fruit, even within the same variety.
  2. Remove the stalk. To reduce heat, remove mainly the internal white membranes; removing seeds alone changes heat less than people think.
  3. Wash knife, board and hands after cutting, without touching eyes or face. Taste the preparation, wait a few seconds, then gradually increase the amount.
TERMS TO KNOW
Stalk
small stem connecting the chilli to its plant; remove before cooking.
SHU / Scoville
unit estimating chilli heat: the higher the number, the hotter the chilli.
Gently simmer
cook gently for a while in liquid with a very light simmer.
Membranes
white parts inside the chilli; they contain much of its capsaicin and therefore its heat.
Capsaicin
molecule responsible for the burning sensation of chillies; mainly found on internal membranes.
02
IN THE KITCHEN

How to bring out its aromas

Simmer, blend into sauces or chop into marinades.

SÈVE MINI-RECIPE · STEP BY STEP

Smoky chipotle mayonnaise

Total time · 10 min4 people

BEFORE YOU START

Prepare all ingredients before handling chilli. Start sparingly: you can always add more.

INGREDIENTS
  • 1 rehydrated chipotle morita
  • 120 g mayonnaise
  • 1 lime
  • 1 tsp honey
  • salt
  1. 1

    Remove stalk and seeds from rehydrated chipotle.

  2. 2

    Blend finely with mayonnaise, lime juice and honey.

  3. 3

    Taste, lightly salt and serve with tacos or potatoes.

HOW TO TELL WHEN IT IS READY

The chilli must never blacken: excessive browning develops bitterness and highly irritating fumes.

TERMS EXPLAINED
Stalk
small stem connecting the chilli to its plant; remove before cooking.
SHU / Scoville
unit estimating chilli heat: the higher the number, the hotter the chilli.
Gently simmer
cook gently for a while in liquid with a very light simmer.
Membranes
white parts inside the chilli; they contain much of its capsaicin and therefore its heat.
Capsaicin
molecule responsible for the burning sensation of chillies; mainly found on internal membranes.
03 · GOOD PAIRINGS

What to pair it with

tomatoporkbeanshoneychocolate
04 · SIMPLE IDEAS

Where to use it

adobochilli stewmayonnaisetacos
Red bell pepper and fresh chillies from Sève’s Notebook
FROM MILD TO INTENSE

Forty-three chillies to choose the right heat without masking flavour.

Compare heat, aromatic profiles and techniques for precise dosing.