chipotle

American  

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

noun

plural

chipotles

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

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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

Twenty-five minutes or so transforms the skillet from simply good to richly cohesive, allowing the smoky chipotle, sweet corn and creamy beans to settle into each other properly.

From Salon • May 19, 2026

It includes chipotle and cayenne, as well as black sesame, biscuits; two different kinds of nuts; meyer lemon marmalade and red pepper jam.

From Salon • Dec. 17, 2024

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

Try remoulade sauce, chipotle mayo or sriracha mayo as variations.

From Washington Times • Sep. 21, 2023