Chipotle pepper (smoked and dried jalapeño; Capsicum annuum L., family Solanaceae)
Description
Chipotle is the fully ripe (red) jalapeño that has been slowly smoked and dehydrated until a dry chile with a smoky–sweet–hot profile is obtained.
Forms: whole dried (types morita = sweeter; meco = drier/woodier), flakes/powder, reconstituted, or in adobo sauce (vinegar/tomato and spices).
Typical heat: ~3,000–10,000 SHU (varies by cultivar and process).
Caloric value (per 100 g)
Dried/powder: ~250–350 kcal/100 g (solids concentrated).
In adobo sauce: ~70–120 kcal/100 g (depends on added sugars/oil).
At culinary portions (grams), the energy contribution is modest.
Key constituents
Capsaicinoids: capsaicin and dihydrocapsaicin (pungency/rubefacient effect).
Smoke volatiles: guaiacol, syringol and related phenolics (characteristic smoke notes).
Carotenoids (red stage): capsanthin, capsorubin, β-carotene; chlorophylls negligible.
Minor polyphenols, fiber, potassium; sodium low except in adobo products.
Markers: capsaicinoids by HPLC, color (ASTA/CIE L*a*b*), moisture/aw for dried goods, SHU on label, PAH within limits.
Production process
Raw material: sound, fully ripe red jalapeño.
Smoking–drying: extended exposure to hot smoke (e.g., mesquite/oak) with controlled temperature/humidity to ≤10–12% moisture.
Cooling/cleaning → sorting/grading (morita/meco) → optional milling → barrier packaging.
Variant: reconstitution and adobo preparation (vinegar/tomato, salt, spices) → pasteurization/hot-fill.
Controls under GMP/HACCP with CCP on time–temperature, PAH, and foreign bodies.
Sensory and technological properties
Rounded smoke aroma, residual fruit sweetness, medium heat; light toasting develops Maillard/caramel notes.
Smoke volatiles are oxygen/light sensitive (tend to fade over time).
Dispersibility: powder integrates well in rubs/sauces; whole chiles should be reconstituted (hot water/stock) before use.
Food uses
Sauces (chipotle salsa, smoky mayos/BBQ), marinades and glazes for meats, stews/chili, dry rubs, snack seasonings.
Typical dosages: powder 0.1–0.8% in seasonings/sauces; reconstituted whole 1–3% of finished weight; adobo 5–20% in compound sauces. Validate by pilot trials.
Nutrition and health
Low caloric impact at use levels; vitamin C is degraded by smoking/drying; carotenoids are relatively stable in fatty matrices.
Capsaicin may irritate skin/mucosa in sensitive individuals.
For smoked materials, source from suppliers controlling PAH; in adobo versions monitor sodium.
Lipid profile
Very low total fat; only trace SFA (saturated fatty acids), MUFA (monounsaturated fatty acids), PUFA (polyunsaturated fatty acids).
Health note: emphasizing MUFA/PUFA over SFA is generally favorable/neutral for blood lipids; here the effect is not material at culinary portions. TFA (industrial trans fatty acids) absent; MCT (medium-chain triglycerides) not characteristic.
Quality and specifications (typical topics)
Dried/powder: moisture ≤10–12%, aw ≤0.60–0.65, freedom from pests/foreign matter; ASTA color, particle size (d50/d90), capsaicinoids by HPLC.
PAH within limits; metals/pesticides compliant.
Adobo: pH 3.2–4.1, declared salt, drained weight, commercial sterility, closure integrity.
Storage and shelf-life
Dried/powder: store cool/dry/dark in oxygen-barrier packs; 12–24 months; reseal to limit oxidation.
Adobo (shelf-stable): cool/dry/dark, 12–24 months unopened; after opening refrigerate and use within 5–7 days.
Apply FIFO; avoid thermal cycling and direct light.
Allergens and safety
INCI functions in cosmetics
Troubleshooting
Weak smoke over time: reduce oxygen in headspace, use dark glass/high-barrier films, add a portion of chipotle post-cook.
Harsh smoke/bitterness: switch to morita or lower dose; rebalance with acidity and slight sweetness.
Phase separation in sauce: raise °Bx, improve homogenization, and, if needed, use xanthan/pectin at low levels.
Inconsistent heat: standardize blend and assay capsaicinoids; remove placenta/seeds to reduce burn.
Sustainability and supply chain
Farm with IPM and efficient water use; smoke with traceable woods and PAH control.
In-plant: treat effluents to BOD/COD targets, improve thermal energy efficiency, use recyclable packaging; full traceability under GMP/HACCP.
Conclusion
Chipotle brings a distinctive smoky character with medium heat and broad application versatility. Quality raw material, tight control of pH/°Brix (for sauces), pungency standardization, and protection from oxygen/light deliver safe, stable, and sensory-consistent products.
Mini-glossary
SHU — Scoville heat units: chile pungency scale.
HPLC — High-performance liquid chromatography: quantifies capsaicinoids and quality markers.
ASTA — American Spice Trade Association (color): standardized color intensity index for spices/chiles.
aw — Water activity: lower aw improves stability against molds/microbial growth in dried goods.
SFA — Saturated fatty acids: excess may raise LDL; only trace in chipotle.
MUFA — Monounsaturated fatty acids (e.g., oleic): generally favorable/neutral for blood lipids; trace here.
PUFA — Polyunsaturated fatty acids (n-6/n-3): beneficial when balanced; trace here.
TFA — Trans fatty acids: avoid industrial TFA; absent in non-hydrogenated spices.
MCT — Medium-chain triglycerides: not characteristic of chipotle.
PAH — Polycyclic aromatic hydrocarbons: smoke-derived contaminants to keep within limits.
GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene/preventive-safety systems with defined CCP.
CCP — Critical control point: step where a control prevents/reduces a hazard.
BOD/COD — Biochemical/Chemical oxygen demand: indicators of processing effluent impact.
FIFO — First in, first out: inventory rotation using older lots first.
References__________________________________________________________________________
GÓMEZ‐MORIEL, CINTHIA B., et al. "Optimization of chipotle pepper smoking process using response surface methodology." Journal of Food Quality 35.1 (2012): 21-33.
Abstract. Effects of smoking time and temperature on optimal chipotle pepper production were evaluated and optimized using the response surface methodology. Batches of red jalapeño peppers were smoked under different temperatures (65.8, 70, 80, 90, 94.1C) and times (0.96, 2, 4.5, 7, 8 h). Afterward, samples were evaluated for moisture, rheological properties and total phenols. Samples were then dried from 80C to between 0.123 and 0.204 kg H2O/kg dry matter and evaluated for rheological properties, texture, rehydration, color and phenols. Phenol content, rehydration ratio, firmness of peppers, and rheological properties and color of puree were affected (P < 0.05) by both temperature and time. Best smoking conditions used temperatures of 74–79C, and times between 8.0 and 7.4 h resulting in viscosities of 5.1–6.5 Pa·s with phenol content of 110–120 mg/kg, rehydration ratios of 3.7–4.1, firmness of 1.27–1.49 N and acceptable color. Smoking time was significantly reduced and quality maintained.
Natividad-Torres, E. A., Guevara-Aguilar, A., Sánchez, E., Sida-Arreola, J. P., Muñoz-Márquez, E., & Chávez-Mendoza, C. (2021). Effect of the processing on the antioxidant capacity and bioactive compounds content of jalapeno pepper for chipotle and commercial sauces. Acta Agrícola y Pecuaria, 7(1).
Abstract. The objective of this work was to evaluate the antioxidant capacity and bioactive compounds content in two Jalapeño pepper varieties, both fresh and smoked-dehydrated (chipotle) and in commercial chipotle pepper sauces. The antioxidant capacity, capsaicin content, carotenoids and total phenols were evaluated. The smoked-dehydrated process had an effect on all the variables analysed (P?0.05). The chipotle pepper presented higher antioxidant activity (112.33 µmol ET/g) and content of bioactive compounds than fresh pepper and commercial sauces. In fresh pepper, the 100-Grande variety had higher antioxidant capacity (71.92 µmol ET/g) than Apache (48.31 µmol ET/g), while no effect on any of the analysed variables was reported in chipotle peppers. It is concluded that the smoked-dehydrated process of jalapeño pepper affects quality in a positive way, significantly increasing the nutritional and functional value derived from an increase in the bioactive compounds content and the antioxidant activity of chipotle peppers due to this process.
Walker, R., & Merkley, G. (2017). Chipotle Mexican grill: Food with integrity?. Kellogg School of Management Cases, 1-8.
By any measure, Chipotle Mexican Grill was a success story in the restaurant business. It grew from one location in 1993 to over 2,000 locations by 2016 and essentially created the fast casual dining category. Its stock appreciated more than 1,000% in the ten years following its 2006 IPO. However, after more than 20 years without a major reported food safety incident, Chipotle was revealed as the source of multiple outbreaks of illness from norovirus, salmonella, and E. coli that sickened nearly 600 people in 13 states in 2015. The company closed stores, spent several months under investigation by the U.S. Centers for Disease Control and Prevention (CDC) and other health organizations, and faced a criminal investigation in connection with the incidents. After a much-publicized closing of all of its stores on February 8, 2016, and numerous changes to its food sourcing and preparation practices, Chipotle tried to win back customers with dramatically increased advertising and free food promotions. However, on April 26, the chain announced its first-ever quarterly loss as a public company. Same-store sales for the first quarter were 29.7% lower than in the previous year. Operating margins fell from 27.5% to 6.8% over the same period, and the company's share price was down 41% from its summer 2015 high.
Chipotle chili pepper 
