One Of Bobby Flay's Favorite Peppers Is Super Versatile

What makes chipotles so deliciously useful

Believe it or not, these vibrant red peppers are actually a variant of the beloved jalapeño. Unlike their green counterparts, which are typically harvested and diced for guacamole, chipotles are allowed to fully ripen and turn red before being picked, resulting in a sweeter and milder flavor. They are then smoked, a method originally intended for preservation that has now become integral to their distinctive taste. This smokiness pairs wonderfully with creamy and tangy dairy products, such as the chipotle yogurt that Bobby Flay used alongside romanesco broccoli for a visually appealing midweek meal.

When you buy chipotle peppers, they usually come immersed in adobo sauce, which adds an extra layer of protection against spoilage. This sauce is not only practical but also incredibly flavorful. Adobo is crafted from various ground chiles—typically ancho and guajillo—mixed with aromatics like onion and garlic, along with vinegar, spices, and tomatoes. Its rich complexity is ideal for enhancing dishes like Salisbury steak, which Flay showcased on an episode of the "Rachael Ray Show," remarking, "That's sort of the 'Bobby Flay flavor' in there," as he incorporated the peppers into his ground beef blend.

When you choose chipotle peppers, you're embracing a wide range of flavors that transition from sweet to spicy to smoky to savory. This versatility is why Flay frequently includes them in his recipes, both in his restaurants and for his home cooking. And while Rachael Ray offers a clever tip for preserving chipotles canned in adobo, you may find you don’t need it, given the numerous delicious ways to use these flavorful peppers—like in a spicy slow cooker beef chili.