Chipotle Morita Dried Chiles – Smoky & Medium Heat Mexican Peppers

$7.95

$7.95 $9.95

Rico Rico – 100% Natural | Authentic Mexican | Bold Smoke Flavor

Chipotle Morita Chiles are smoke-dried jalapeños that bring a deep, complex flavor to countless dishes in Mexican and Latin American cuisine. Measuring 2–4 inches in length, these rich red-brown peppers are smoked until dry, giving them a fruity, earthy heat and a uniquely robust aroma.

Used in salsas, braised meats, chili, and stews, these medium-hot chiles are a staple in Salsa Seca (dry salsa) and barbecue sauces. Grown and processed in Mexico using traditional methods, these peppers offer the perfect balance of smoke, heat, and flavor to elevate your recipes.

Size 4 oz Resealable Bag 8 oz Resealable Bag 16 oz Resealable Bag 5 lbs Bulk 10 lbs Bulk

Nutrition Facts (per 3g / 1 chile):

Calories: 10
Carbs: 2.1g | Sugars: 1.2g | Fiber: 0.9g
Protein: 0.3g
Sodium: 2.7mg | Potassium: 56mg

Frequently Asked Questions (FAQ)

Q: How do I use Chipotle Chiles?

A: Use whole, sliced, or ground. Soften in hot water for blending, or add directly to stews, braised meats, or rich sauces for depth and heat.

Q: What’s the heat level?

A: Medium heat — rated between 5,000–10,000 SHU, similar to
jalapeños but with added smokiness.

Q: What are they best for?

A: Great for seasoning meats, soups, chili, BBQ sauces, or blending into traditional Mexican salsa.

Ingredients:

Dried Chipotle Morita Chiles – No preservatives, no additives.

From the Maker

Rico Rico was founded on a simple mission: to bring authentic, high-quality Mexican dried chiles to home cooks, chefs, and food businesses across North America. The brand sources directly from Mexico's traditional chile-growing regions — Puebla for anchos and chipotles, Zacatecas and Aguascalientes for guajillos, Oaxaca for pasillas — working with local farmers on every harvest. From sweet, smoky ancho to fiery chile de árbol, each batch is carefully selected and quality-tested before packaging, delivering the deep, layered flavor at the heart of salsas, moles, and birria.