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Smaller smoked jalapeño — fruitier, less smoky than chipotle meco
Whole dried chipotles — toast and rehydrate for smoky depth
Ground smoked jalapeño — rubs, sauces, chili, aioli
Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces
Ground morita chipotle — smokier than powder, rubs, sauces
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Smaller smoked jalapeño — fruitier, less smoky than chipotle meco
Whole dried chipotles — toast and rehydrate for smoky depth
Ground smoked jalapeño — rubs, sauces, chili, aioli
Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces
Ground morita chipotle — smokier than powder, rubs, sauces
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start with the chipotle chile salt. in a shallow bowl, combine the kosher salt, chile powder and lime zest. moisten the rim of two glasses (or mason jars because theyre festive) with a lime wedge. gently dip the rim of each glass in the chile salt and twist to coat. briefly set aside while you whip up your margs. place the tequila, grapefruit juice, lime juice and agave nectar in a cocktail shaker with ice. (if you dont have a cocktail shaker, relax. you can just mix the ingredients in a large glass.) put the lid on and shake vigorously then pour over ice into each of your rimmed glasses. get weird.