Chipotle vs New Mexico

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Chipotle vs New Mexico

Postby Gator » Sat Feb 03, 2007 10:02 pm

Can you of you chiliheads take me through a comparison of these two chiles please? Thank you.
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Postby desi » Sat Feb 03, 2007 11:42 pm

they are both great IMO, generally i think the chipotles are hotter, but the Reds come in various degrees of heat as well. the chipotles are great to use with sauces and bastes, and the Reds are generally ground and used in rubs. the chipotles are also dried and ground, but my favorite is when they are "wet" en Adobo. hope this helps some.
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Postby OSD » Sun Feb 04, 2007 6:56 am

I think the the chipotles have more of a smokey taste to them also
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Postby bigwheel » Wed Feb 14, 2007 11:32 pm

Chipoltes are smoked japs they typically hotter than hades. If they whut you want give it a whirl. New Mexico peppas are usually called Pablonas when they is green and Anchos when they ripen up. Hatch is also a common nomenclature. Much milder. Chipoltes put a blister on your lip. The others just give a little back burn. Thats all I can recall.

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Postby Scotty Da Q » Thu Feb 15, 2007 7:49 am

I don't wanna differ with the wheel, but the NewMex's are little different than Poblano/Ancho's.
Image
NewMex's have more heat than Ancho's, but nothing compared to a chipotle.

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I use NewMex as a base chile in my spice dumps.

What are you looking for in a chile?
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Postby Gator » Thu Feb 15, 2007 8:20 am

Well,

Other than taste - I wanted to understand the the heat properties of each; front heat, back heat...slow burn. My current blend uses New Mexico chilies and I want to work with some different peppers.

Thanks
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Postby DATsBBQ » Thu Feb 15, 2007 11:29 am

I've been able to find dried chipotles other than in the powder form. I have canned chipotles in adobo sauce.
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Postby ChileFarmer » Mon Feb 19, 2007 8:23 pm

Gator,Chipotle are smoked red ripe dried Chiles. Usually Jalapeño, but in Mexico other Chiles are also smoked and called Chipotle. The New Mexico Chile is of the Anaheim Chile descent, and it can be hot to mild. Depending on the variety. I do find that the Chipotle are much hotter than the New Mexico type. I love the New Mexico Chile fresh roasted and peeled,wrapped with a hot tortilla. My taste, the Chipotle is a got ya up front Chile and will linger for a while. CF
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Postby Gator » Mon Feb 19, 2007 9:06 pm

CF, do you dry and grind any of your chiles into powder?
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Postby DATsBBQ » Mon Feb 19, 2007 10:39 pm

Gator wrote:CF, do you dry and grind any of your chiles into powder?


Hear Gator's head shifting into third for a powerslide into a pure Texas rub. Anyone growing sugarcane in Texas :chef: :bandito:
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Postby ChileFarmer » Mon Feb 26, 2007 6:55 pm

Gator, I don't grind any Chiles but I have several friends that do. We use most of our Chiles fresh roasted. I will list our web site in the right place but not here.
DAT we do grow a small patch of sugarcane. Just enough for the grand kids to chew on. It is grown here in East Texas several make syrup. The Henderson,Texas syrup festival is held each fall. It is kinda fun time to see the cane juiced with a horse drawn mill and the syrup cooked on a wood fire. ChileFarmer
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Postby desert rat » Tue Feb 27, 2007 7:00 am

i like to git a couple dozen ripe jalapenos and gut 'em and fill with cheese. a half slice of bacon accross the top, put 'em on a chilie grill and put in the smoker the last couple hours. a toothpick thru the top helps hold the bacon on and keeps the chilie from fallin' thru the grill.
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Postby ChileFarmer » Thu Mar 01, 2007 9:02 pm

Desert Rat, an other goody with the Jalapeño is just fill with cream cheese mixed with any kind of preserves. sweet and hot. Do them just like you are doing just change the filling.CF
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Postby Gator » Sun Mar 04, 2007 9:58 am

CF, stuffing your preserves inside a regular ABT sounds like a really good idea! Another jelly guy promotes using his stuff on ribs and such, seems like the BBQer's get good results too. :)
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