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Olé Rico Dried Morita Chiles $13.95

Jalapeños, chipotles and moritas start out as the same thing.

After the green jalapeño ripens to red, the peppers are picked and smoke-dried over a fire. Moritas are dried for less time than chipotles, so they are more supple and sweeter.

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Toast in a dry medium skillet for 1 to 2 minutes on each side, pressing a couple times with a spatula, until fragrant and darkened in color slightly. Then soak in hot water for 10 minutes until supple. If you want less heat, break open the dried chilies and remove the seeds before toasting. Use in place of canned chilies in adobo sauce in chilis, to flavor beans, and in soups, stews and salsas. Or try using them to make Homemade Chipotles in Adobo Sauce.

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