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Chipotles are dried chile peppers, usually jalapeños, that have been smoked, and are used for cooking Mexican- and Mexican-inspired cuisine. The chiles are smoke-dried because jalapeños do not air-dry well. When dry, they are 2–3 inches long and 1 inch wide with a tan, wrinkled skin. Chipotles are most robust when purchased in dried form, or they can also be found in the less elegant canned and preserved in adobo sauce.
Chipotles are a key ingredient that impart a relatively mild but earthy spiciness to many dishes in Mexican cuisine. The chiles are used to make various salsas, which are used to season a wide variety of dishes.
The word chipotle, which was also sometimes spelled chilpoctle and chilpotle, comes to English originally from the Nahuatl word chilpoctli by way of Mexican Spanish. The Nahuatl word chilpoctli means "smoked chile", formed from chil (="chile pepper") + poctli (="smoke"). It is commonly misspelled and mispronounced as chipolte, an error of metathesis.
The most common pronunciation is chee-POHT-lay, although some of those who are aware of this word's Nahuatl roots prefer the more historical pronunciation chee-POHT-l
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Chipotle Honey Mustard - Exclusively By FloridaHerbHouse.com and SharpWebLabs!
5 teaspoons mustard flour
1 Tablespoon Filtered water
1 Tablespoon minced fresh dill weed - Buy Here (SharpWebLabs.com!) Organic!
2 teaspoons honey
1/4 teaspoon SharpWebLabs.com Chipotle powder!
1/4 teaspoon salt
Mix all ingredients in a small bowl. Allow to sit at room temperature at least two hours for maximum flavor. Makes approx. 1/4 cup.
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