"Alan Duncanson" > wrote in message
...
> 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 -
>


First, it's 'chipotle'.

Second, it's produced by smoking jalapeños. There's no fermentation
involved. With all due respect, it's all in your head.

Jack Psychosomatic