The size of a prune, this dried, smoky chili is the precocious little sibling to the chipotle. Moritas are made by letting red jalapeños ripen and dry on the vine. They’re then harvested and lightly smoked. The result is a chili with fruity acidity, a touch of smoke and a soft, thick flesh. Use it anywhere you’d use a chipotle; moritas offer a similar, but milder flavor.
Sourcing: Moritas aren’t quite as prevalent as chipotles, but they are easily found at most Latin markets. Store them in an airtight container in a cool dry place.
- Salty fresh cheese (feta, goat cheese, mozzarella)
- Pork Belly