Profile: Prior to 2010, most people in the US had never heard of a chipotle pepper. It's now in aioli, roughing up Bloody Marys, and beautifully packed into custardy omelettes. smoky, spicy... Nobody dislikes chipotle moritas.

Details:

Chipotles are jalapeo peppers that have been smoked and dried, with the morita variant being the most well-known (the brown chipotle variety being the other). The morita chipotle is smoked for only a few days until it reaches a leathery consistency. The chilies are then lightly roasted over an open flame or on a flat grill top, reconstituted in water, and used to impart a medium amount of heat and a desired smokey taste to meals that scream Tex-Mex BBQ. Without a morita, no barbecue sauce is complete.