Chipotle Flakes
Chipotle Flakes
Couldn't load pickup availability
Deep, smoky heat with a sweet edge, in flakes you can see: that is what chipotle brings to a pot of chili, a tray of roast vegetables, or a homemade pizza. Chipotle is a ripe red jalapeno that has been slowly smoke-dried, which turns a bright green pepper into something dark, smoky, and a little sweet. These are crushed flakes of the whole pepper, so the smoke reads loud and the texture shows: sprinkle them over tacos, soups, eggs, and grilled corn, stir them into beans, chili, and braises, or scatter them on pizza and pasta for a smoky alternative to plain red pepper flakes.
This is pure single-ingredient chipotle, nothing else added, with a warm, building, medium heat that carries flavor rather than just burn. We pack the flakes fresh in small batches so the smoky aroma stays vivid, the part that fades fastest in a jar that has sat too long. If you want the same smoke in a form that disappears smoothly into a sauce or rub, our chipotle is also available as a fine powder.
Crushed flakes, packed fresh. Single ingredient. No salt, sugar, or fillers.
Common Questions
What exactly is chipotle?
What exactly is chipotle?
It is a jalapeno that has been left to ripen fully red on the plant, then slowly smoke-dried. That smoking is what gives chipotle its signature deep, woody smoke and mellow sweetness, flavors a fresh jalapeno does not have. So it is not a different plant, just a jalapeno transformed by ripening and smoke into a darker, richer, more complex chile.
How hot is it?
How hot is it?
Medium, and warm rather than sharp. The heat builds gently and sits behind the smoke and sweetness, so it reads as flavorful rather than punishing. If your table includes people who are heat-shy, a light hand gives plenty of smoky character without much burn; add more for those who want it.
When should I choose flakes over the powder?
When should I choose flakes over the powder?
Choose flakes when you want to see the chile and feel a little texture: as a finishing sprinkle on tacos, eggs, pizza, soups, and roasted vegetables, or anywhere visible specks of red look good. Choose the powder when you want the smoke to vanish smoothly into a sauce, marinade, batter, or spice rub with no texture. Same pepper, different job.
How do I get the most smoke out of them?
How do I get the most smoke out of them?
Give them a little heat and fat. Warming the flakes briefly in oil at the start of cooking, or letting them simmer in a sauce, blooms the smoky oils and spreads the flavor through the dish. For a quick finish, crush them a little finer between your fingers as you sprinkle so the smoke releases right away.
What dishes is chipotle classic in?
What dishes is chipotle classic in?
It is a backbone of Mexican cooking: stirred into adobo sauces, salsas, pots of beans, and braised meats for tacos and tinga. Beyond that it is wonderful in chili, on grilled corn and sweet potatoes, whisked into mayo or sour cream for a smoky dip, or rubbed onto chicken, pork, and ribs before they hit the grill.
Share
