Chipotles are smoked jalapenos and are used primarily in Mexican and Tex-Mex cuisines. Jalapenos are from the species Capsicum annuum. The harder to find Chipotle "Meco" chiles are also known as Chile "Meco" or Chipotle Tipico.

The "Meco" Chipotle pepper is larger and stiffer with a grayish-tan coloring and is best described as looking like a cigar butt. They are mature jalapenos that are left on the bush even longer than those that are picked as red jalapenos to be sold at various markets. This additional time on the bush results in an even deeper red color and as these chiles start losing their moisture they're then harvested to be transformed into "Meco" chipotles.

"Meco" chipotles are smoked for about twice as long as "Moritas" which gives them a more intense and richer flavor. In northern Mexico fully ripened red jalapenos are smoked in large pits on a racks constructed of bamboo, metal or wood. Another pit is built nearby that houses the fire and there is a connecting tunnel where drafts of air pull the smoke up and over the pods.

Most chileheads view the Chipotle "Meco" chipotle as the better quality of the two and if you've never experienced a Chipotle "Meco" you are in for a real treat!

Chipotle “Meco” Chiles are considered a medium heat chile and come in at 5,000 to 10,000 SHU (Scoville Heat Units).

The flavor profile is smoky with a slightly spicy, grassy fruitiness. The "Meco" also tends to hold up better than the "Morita" to stronger flavors.