Los Chileros Whole Chile Chipotle, Dark Red, 3 Ounce

Bought to add to birria was delicious! So yummy will purchase again.

I like these peppers. I made the recipe from the back of the package and then blended the cooked mixture until smooth, then added 1 tablespoon portions to an ice tray, froze the cubes, then put the frozen cubes into a plastic bag to store in the freezer. I then add a cube to any dish that asks for chipotle pepper in adobo sauce. I like what I got from this package and will make the recipe again.

This is one of my favorite chili’s 🌶️ my grandmother used this and others all the time to make her Mole

Opened these up to store in a jar and the smell. Can’t wait to make my honey chipotle wing sauce

Was looking to cook with a dried chipotle. Has a nice smoky flavor to it for salsa. Excellent product!

I used the organic ones for years with great success, but Amazon quit selling those so I switched to non organic and they were satisfactory one the first few bags, but the last ones I received were disintegrating and the resulting sauce was way too mild tasting and the consistency was gritty.

First, the rating of 4 out of 5 is because all of the bags I've received so far have been a little old. But I am very happy to have found actual chipotles that I can rehydrate and then deseed/stem and, from there, use them to make sauce. I take 5 of these and rehydrate for 33 minutes in simmering water and then let them cool and then cut off the stem and slit them open and deseed them. Then I throw out the rehydrating water and put a can of condensed beef broth (304grams) into the small saucepan along with water to total 460g. I add 14 grams Zatarains minced onion, the rehydrated chipotles, and the roasted cloves of one head of garlic (roast cloves with skin on in a non stick skillet over med low heat for 15 min a side) and bring to a simmer and then remove from heat to cool. Pour contents of saucepan into a blender along with 60grams tomato paste, 5g cumin, 4g cocoa, and 3g Calabrian pepper powder, 30g canola oil and 25g light Agave nectar. Puree very well for at least two minutes.

I liked the smokiness of this product. I simmered a handful of them in water until soft then pureed them in the blender and added it to a jarred green tomatillo salsa and served it on top of a tbone steak and also made a fresh pineapple barbecue sauce salsa with it. Very good.