Alan Duncanson wrote:

> I taste a hint of lactic fermentation in most chipolte products, whether
> powdered, whole or "en adobo".
>
> I can find no mention of a fermetnation step in the production of chipotle,
> including Mark Miller's "The Great Chile Book". Of course, fermentation in
> many circumstances is harder to avoid than to induce.
>
> Can anybody provide a little information?
>
> Thanks -
>
> Alan Duncanson
> Indianapolis
>
>

I wouldn't know why that would happen. chipoltes are just smoked
Jalapenos. And adobo sauce is simply a dark red piquant sauce made
from ground chiles, herbs and vinegar.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.