The Merriam-Webster Online Dictionary defines chipotle as a smoked and usually dried jalapeño pepper. The Wikipedia definition of chipotle is roughly the same, although other varieties of peppers are possible as well, although they’re smoked also. Funny, though, that the ingredients list for this sauce looks like this:
Ingredients: fresh roasted fresno peppers, spring water, fresh roasted garlic, vinegar, cornstarch, sea salt
You’ll notice that chipotle peppers are conspicuously absent from the list. In a lesser sauce, this might be a problem…but not with this one. I never knew what fresno peppers were, but now I know that they’re damn tasty ones. I tried this sauce as an addition to soup, chili, eggs, and salad, just to give it a little test-drive.
Taste: As with all the Peppermaster sauces, there is a strong fresh taste, with a hint of salt and garlic. Hard to describe the fresno taste, but it’s somewhat akin on my tastebuds to a slightly hotter New Mexican pepper. Heat-wise, the estimate on the bottle may be a bit too generous. While listing 6/10 flames, I found the heat level to be more like a 4/10 at most. I think of the taste as a bit green, like when you bite into a fresh Hatch chile. If you don’t want to pulverize your tasebuds like with the Hurricane Mash, this one might be a good choice.
Recommendation: A little different than your average hot sauce, you will probably like the Chili Chipotle sauce from Peppermaster. It’s somewhat mild and will have great utility in your foods to add a little chile pepper taste without excess heat. Just don’t expect it to truly be a chipotle sauce, unless those wacky Canadians are looking to re-define what chipotles are. Salud! Mi
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Awesome article, Tina. It must have been so much fun doing the interview. I particularly like the fact that they have bred milder habaneros. I would love to try those as well. All this talk of plants makes me miss our chile pepper garden two houses ago. It was the impetus for our original website, many versions ago. I loved watching them grow and being able to taste the fruit of our labors. Happy times!
Comment fired by Linda — May 4, 2006- 6:43 pm
TIna, It has a striking resemblance to you “Rude” chile, the Fatalii. Several red Fatalii pods were in those provided fresh to us in Sept/October last year. They were about the same heat as the yellow. It’s hard to taste one & then the other without some time passing. Best of luck with their efforts, we’ll be looking for seeds when it becomes available!
Comment fired by CaJohn — May 5, 2006- 12:12 am
Joe here. Reading this has nearly inspired us to invest in getting some habaneros to grow this year! Sure we can’t get the Dorset Naga, but it would be much fun to get into doing a little pepper gardening again. Thanks for the article!
Comment fired by Joe & Linda — May 7, 2006- 11:13 am
It appears that those peppers are the same as Naga Morich, bigger, but still the same…I mean they’re grown FROM naga morich. Now, if that’s the case I really don’t think its fair that these guys get the credit for making the hottest pepper ever when Naga Morich has been around forever in Bangladesh, seriously…
Comment fired by Anonymous — May 7, 2006- 9:11 pm
also, has anyone actually TRIED Naga Morich I mean, there’s no reference to the Naga Dorset in comparison to Naga Morich, and I assure you, he did not invent Naga Morich, thats been around forever. Also, there’s smaller varieties of Naga Morich that tend to be far hotter than the bigger ones.
Furthermore, why is Naga Morich used interchangeably with Naga Dorset on some other articles on the internet. That is completely false to assume that this man helped create Naga Morich because he has not, it has been in Bangladesh for the longest time.
Comment fired by Anonymous — May 7, 2006- 11:39 pm
Hi Tina
Great article. Very interesting.
Comment fired by julian — May 9, 2006- 4:56 pm
A special thank you to everyone’s wonderful comments, I hope to bring you more articles in the future.
As for our anonymous poster(s) who didn’t leave their name(s)…
First of all, this isn’t the world’s hottest pepper. Not even close. In fact, as I noted in my article, there is very valid reason to believe that the raja mirchi rightfully should hold that title. But that’s a moot point.
Secondly, the Dorset Naga is an offshoot of the naga morich; it is NOT a new pepper at all.
Any agronomist who goes to all the work and trouble of creating a specialized quality of any plant is deservous of the right to apply for the PVP of that plant. The idea goes hand in hand with any professional being given the rights to get credit for their work.
This isn’t a couple of weekend gardeners pulling a few weeds, there is a scientific process to being awarded PVP, and you can rest assured that when Joy and Michael receive their PVP by the powers that be (their scientific peers), neither your nor my opinions will be taken into consideration.
All I can suggest is that you learn to live with this whole thing and seek to understand your very negative feelings about the situation.
If it helps, I wrote a post on the hot pepper discussion forum to help someone else deal with the difficulty they were having with this issue. I recommend that you read it. You’ll find it here: http://www.thehotpepper.com/viewtopic.php?t=699
Thank you for your thoughts.
Tina Brooks
Comment fired by Tina — May 14, 2006- 1:10 pm