A chipotle (/tʃɪˈpoʊtleɪ/, /tʃɪˈpɒtleɪ/, chi-POHT-leh, chi-POT-leh; Spanish: [tʃiˈpotle]), or chilpotle, is a smoke-dried ripe jalapeño chili pepper used for seasoning.

[1] Smoking is a common technique of food preservation that provides a distinctive aroma and flavor and is traditionally carried out in a field open-oven.

Chipotle production involves using firewood to dry and smoke the red jalapeño for six days in an open-smoker installation.

The underlying heat of the jalapeños combines with the taste of smoke, forming a flavor distinctive to chipotle peppers.

The technique of smoke-drying jalapeños can be traced back to the early food preservation practices used in Mesoamerica, even before the Aztecs.

[5] This form of chili was most likely encountered by Christopher Columbus on his trip to the New World and brought back to Spain, where it later spread to Europe, India, and beyond[citation needed].

Chipotles are predominantly sourced from Mexico, where they produce two different varieties of the spice: morita, which is most commonly found in the United States, and the larger meco, which is mainly used domestically.

Morita means "small mulberry" in Spanish and is grown primarily in the state of Chihuahua; it is typically darker in color with a reddish-purple exterior.

The meco, also known as chili ahumado or típico, is grayish tan with a dusty-looking surface; some say it resembles a cigar butt.

They are sometimes referred to as chili navideño because they are reconstituted and stuffed to make a traditional dish that is most popular at Christmas time among Mexican locals.

Additionally, it is commonly paired with traditional dishes such as bean soup, pimento cheese, tomatillo salsa, fish tacos, and grilled flank steak.

The marinade typically contains various spices, herbs, and vegetables, including tomatoes, onions, powdered dried chilis, garlic, and vinegar.

Chipocludo, a term for preserving chipotles practiced in Central Mexico, refers to conservation in a jar of brown sugar and vinegar marinade.