Chipotles date back to region that is now northern Mexico City, prior to the Aztec civilization. It is conjectured that the Aztecs smoked the chilies because the thick, fleshy, jalapeno was difficult to dry and prone to rot. The Aztecs used the same “smoke drying” process for the chilies as they used for drying meats. This smoking allowed the chilies to be stored for a substantial period of time. Today Chipotles are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; Chipotles have found their way into the cuisine of many celebrity chefs from Hawaii to Manhattan.Annual domestic consumption of chilies has risen steadily, from 4.5 pounds a in 1991 to 6.4 pounds in 2006, says the U.S. Department of Agriculture. That’s being driven in part by the waves of immigration from Asian and Latin American countries, but also by a foodie culture that embraces ethnic cuisines in their authentic, often fiery forms.
Chilies can be consumed fresh as well as smoked, dried, or ground into powder. In general, dried chilies taste hotter, since the capsaicin is concentrated in the dehydrated pepper. Many Indian curries and Mexican moles include chili in more than one form; the interplay of flavors and textures makes for a unique complexity.
The heat of chiles is stored mostly in the seeds and membranes, so remove these to remove the heat. Wash your hands thoroughly after handling, because the oils that cause the heat can burn skin or eyes.
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