This smoky chipotle pesto recipe is part of a five-part series devoted to chipotles—those many varieties of smoked chiles. You can go here to start reading about (and cooking with) chipotles of all kinds.
The Mexican Association of Food Packers is now appealing to the European Union to recognize the geographical origin and denomination for jalapeños—and chipotles—to be Mexico only.
In the final installment of Mark’s series about his jalapeño-growing adventure, he reports on the harvest and shares a couple of recipes for using the fresh pods. Chipotles, anyone?