Like most of the peppers consumed in North America, its origin is Mexican. However, it is not a botanical variety as such, but the result of a long ripening process of the pepper jalapeňo at the end of which it takes a dark red color. It is then hot-dried over a period of six to seven days, which gives it a unique smoky taste. Because of its particularity, chipotle is of course the ideal complement to barbecue cooking. It can be mixed with other spices to make a rub or incorporated into a marinade. For our part, we have made it the main ingredient of our Chipotle & Lime Rub.