It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American and Tex-Mex.
Varieties of jalapeño vary in size and heat.
In Mexico, the jalapeño is also known as the cuaresmeño and gordo.
Until recently, chipotles were largely found in the markets of central and southern Mexico.
As Mexican food became more popular abroad, especially in North and South America in the late 20th century, jalapeño production and processing began to expand into northern Mexico to serve the southwestern United States, and eventually processing occurred in the United States and other places such as China.
Chipotles, often a key ingredient, impart a relatively mild but earthy spiciness to many dishes in Mexican cuisine.
The chiles are used to make various salsas.
Chipotle can be ground and combined with other spices to make a meat marinade.
Chipotles have heat, but also a distinctive smoky flavor.
The flesh is thick and so the chile is best if used in a slow-cooked dish rather than raw.
Add whole chipotles to a soup, stew or in the braising liquid for meats.