The dried morita chile pepper is a variety of the red-ripe jalapeno peppers, very similar to the Chipotle pepper. It is dried and smoked with a soft and shiny skin; dark reddish and brown in color. It can grow up to 3cm in length and 2cm in width. The main difference between the dried morita chile peppers and the Chipotle pepper is that dried morita chile peppers are smoked for less time, leaving them softer and retaining their modest fruity flavor.

Nutritional Value

Dried morita chile peppers contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.

Serving Ideas

The dried morita pepper has a smoky rich flavor and is commonly used in Mexican and Central American cuisines. Since it is a very hot-sweet pepper it is used in Mexican hot salsas and to marinate meat, chicken, or pork dishes.

Ethnic/Cultural Info

Morita pepper in Spanish means "pepper black berry", it is called this because of its dark color and similar appearance to a blackberry. This pepper originated in northern Mexico and was used by the Aztec civilization.

Geography/History

Dried morita chile peppers are grown in the Mexican northern state of Chihuahua. This pepper is widely consumed in Mexico. However, the majority of its use takes place in Mexico City, Puebla, and Veracruz.

Seasons/Availability

Dried morita peppers are typically available throughout the year.