chipotle

American  

[chi-poht-ley, chee-pawt-le] / tʃɪˈpoʊt leɪ, tʃiˈpɔt lɛ /

noun

• chipotles
  plural

1. a mature jalapeño pepper that is smoked until dried, used whole or ground into a spice, especially in Mexican cooking.

---

Other Word Forms

Noun Inflected Forms

• chipotles
  plural

Etymology

Origin of chipotle

First recorded in 1920–25; from Mexican Spanish chipotle, chilpotle, chilpocle, from unrecorded Nahuatl chīlpōctli, equivalent to chīlli chile ¹ ( def. ) + pōctli “smoke”

Explanation

A chipotle is a dried chili pepper with a smoky, rich flavor that's common in Mexican cuisine. Chipotles are used to make salsa and marinades, among other dishes. It takes a jalapeño to make a chipotle. If the slightly spicy green peppers are left on the vine, they eventually turn bright red. When these red jalapeños are smoked for several days over a wood fire, they officially become chipotles. You'll often find them packed in cans with adobo sauce made from spices and vegetables. Chipotle comes from the Aztec words chilli, "chili pepper," and poctli, "smoke."

Example Sentences

See Examples For:

chipotle chipotles

Chili powders, red pepper flakes, chipotle in adobo, even jalapeño can all bring a slow-building warmth.

From Salon ● Apr. 18, 2025

The dried arbol, chipotle and guajillo chiles turn chewy with a gentle, slow burn while the almonds, sesame seeds and pepitas offer a nice crunch.

From Los Angeles Times ● Nov. 3, 2024

She loved them all: her own marinated chèvres, “velvety smooth” St. Loup goat Camembert, smoked chipotle Manchego from Quillisascut Farm.

From Seattle Times ● Feb. 20, 2024

The red jalapeños and smoked chipotle are grown right here in California at Fire Tongue Farms.

From Los Angeles Times ● Nov. 1, 2023

We keep the filling simple, with roughly mashed potatoes and shredded cheese, but we amp it with two flavor-packed pantry ingredients — canned chipotle chilies and the smoky sauce they are packed in.

From Washington Times ● Jul. 24, 2023

Leftover curry pastes, chipotles in adobo, gochujang-honey glazes, romesco, tamarind chutney—all of them freeze beautifully.

From Salon ● Jul. 15, 2025

In her Chipotle Mayo Brick Chicken, the mayo lets you incorporate lots of ground cumin, lime zest and chipotles in adobo without them scorching in the heat of a cast-iron skillet.

From Washington Post ● Apr. 18, 2022

She calls this vivid soup made with oysters and chipotles in adobo one of her all-time favorites.

From Seattle Times ● Dec. 20, 2021

One year, it was Moroccan, with harissa and ras el hanout seasoning the vegetables; another year, it was Mexican and included chipotles in adobo and escabeche.

From New York Times ● Nov. 9, 2021

Smoky chipotles are popular, whether dried, in a paste or in a tangy adobo sauce – the last can easily be found online.

From The Guardian ● Apr. 29, 2020