The jalapeño chico is a unique pepper known for its depth of flavor and subtle warmth, transforming a wide variety of dishes. Understanding its origins and preparation methods helps home cooks and chefs utilize its full potential.
Understanding Jalapeño Chico
Jalapeño chico is a dried and smoked red jalapeño pepper. Unlike fresh green jalapeños, these peppers mature on the plant, turning vibrant red before undergoing a traditional drying and smoking process. This process gives the pepper its characteristic flavor and texture. The term “chipotle” broadly describes smoked, dried jalapeños, and “jalapeño chico” is often synonymous with a smaller, more intensely smoked version, sometimes called “chipotle chico” or “chipotle meco.”
To create jalapeño chico, growers allow the Capsicum annuum plant to produce fruit until the jalapeños achieve full red ripeness. After harvesting, the red peppers are slow-smoked, often over wood fires, for several days until they lose most moisture and develop a deep, earthy aroma. This extended smoking process preserves the pepper, concentrates its sugars, and infuses it with complex, savory notes. This differentiates it from the milder, often canned “chipotle in adobo,” which is rehydrated and sauced.
Flavor Profile and Heat
Jalapeño chico has a complex flavor profile, characterized by smokiness, earthy undertones, and a subtle sweetness from maturation and drying. Unlike the bright notes of a fresh green jalapeño, the chico offers a rich, almost meaty depth that elevates savory preparations. The drying process also concentrates its capsaicin, contributing to its heat.
Jalapeño chico presents a moderate pungency. While fresh green jalapeños range from 2,500 to 8,000 Scoville Heat Units (SHU), the drying and smoking of the red jalapeño results in a slightly higher perceived heat due to moisture loss and capsaicinoid concentration. Chipotles, including the chico variety, fall within the 3,000 to 10,000 SHU range. This heat level provides a pleasant warmth without overpowering other flavors, making it versatile for various palates.
Culinary Uses
Jalapeño chico is versatile in the kitchen, lending smoky and earthy notes to many dishes. Before use, dried peppers require rehydration to soften their texture and release full flavor. This is achieved by soaking them in hot water for 20 to 30 minutes until pliable, or by briefly toasting them in a dry pan before soaking to deepen their smoky essence. Once rehydrated, stems and seeds are usually removed, though some seeds can be left for additional heat.
Rehydrated peppers can be puréed into sauces, such as adobos for meats or moles for poultry. They are also effective when finely chopped and incorporated into salsas, adding smoky depth. For dry applications, jalapeño chico can be ground into a powder, serving as a rub for barbecued ribs or chicken, infusing the meat with a flavorful crust. This ground form also works well in stews, chilis, and marinades, providing consistent flavor.
Storage and Sourcing
Sourcing jalapeño chico often requires looking beyond conventional grocery stores for high-quality dried peppers. Specialty Mexican markets, international food stores, and online retailers are good sources, often selling them in bulk or sealed bags. When purchasing, look for pliable peppers with some sheen, indicating proper drying and storage. Avoid those that appear brittle, dusty, or show signs of mold.
To maintain quality and extend shelf life, store dried jalapeño chicos in an airtight container, such as a glass jar or resealable bag, to protect them from moisture and pests. A cool, dark pantry away from direct sunlight and heat will preserve their flavor and aroma for up to a year or longer. Freezing dried peppers is also an option for very long-term storage, retaining pungency and flavor.