Chipotle (pronounced chip-OAT-lay) chiles start out as green jalapeños but they are left on the plant until they turn red. Then they are smoked and dried which results in a leathery brownish-colored dried chile.
Chipotles are hot (15,000 to 30,000 on the Scoville scale) and have a distinct, strong smoke flavor. You can find them in their dried form, or canned in an adobo sauce. Either of the versions is excellent additions to soups, stews, or anywhere where you want a rich, smoky flavor, such as a slow-cooked chipotle beef roast. The chipotle chile is also most commonly used in escabeche, a cold Spanish dish of marinated fried fish.