Chipotle Peppers: 8 000 SHU Heat & Smoky Depth with 29 mg Vitamin C per Tablespoon (in Adobo)
Jalapeños slow-smoked over mesquite become chipotles—adding chile warmth, wood-fire aroma and capsaicin antioxidants to sauces, stews and rubs.
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What Are Chipotle Peppers?
Ripe red **jalapeños** that are **smoked and dried** for several days, then sold whole, ground, or re-hydrated in tomato **adobo sauce**.
Nutrition (15 g canned chipotles in adobo)
|Calories|Carbs|Fiber|Protein|Fat|Vit C|Vit A|
|---|---|---|---|---|---|---|
|24 kcal|5 g|1.5 g|0.6 g|0.8 g|29 mg (32 %)|880 IU (18 %)|
Benefits
- **Capsaicin** may boost metabolism and reduce inflammation.
- Rich in **vitamin C, A & carotenoids** from ripened fruit.
- Natural smoke aroma replaces artificial flavourings.
Drawbacks
- Heat level (~8 000 Scoville) can irritate sensitive stomachs.
- Canned adobo carries ~260 mg sodium/Tbsp—rinse or use sparingly.
- Smoke particles may add trace PAHs; balance intake.
Flavour & Heat
**Medium-hot, deep smoky, slightly sweet-raisiny**; pairs with cacao, tomato, maple and lime.
Culinary Uses & Storage
- Blend 1 pepper + 2 tsp adobo into **chipotle mayo** or vegan aioli.
- Simmer in chili, barbacoa, or BBQ glaze.
- Dry-grind for spice rubs.
- Refrigerate opened can in glass jar up to 1 month or freeze in ice-cube tray.
- 1. Chipotle Peppers
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