One Of Bobby Flay's Favorite Peppers Is Super Versatile

The world of peppers is a vast and varied one that ranges from mild and sweet to mouth-scorchingly spicy; some are surefire crowd-pleasers, and one in particular has a very popular fan. Celebrity chef, cookbook author, and television host Bobby Flay is well-known for everything from grilling tips that impress to secret ingredients for your French dip sandwich. He's also become synonymous with food that often packs a peppery punch. Although one of his favorite spicy selections won't topple the Scoville scale, it can bring big, bold flavor to a major range of dishes — say hello to Flay's little friend: the chipotle pepper. 

You may be familiar with this variety thanks to the chain restaurant that borrowed its name, but the word itself is actually a conflation of two words that Aztecs used to describe hot peppers (chilli), and smoke (poctli), which describe its well-balanced deliciousness perfectly. Flay finds a use for these peppers in everything from mayo for sliders to honey-glazed chicken wings. Perhaps you even already know that you need canned chipotle peppers in adobo sauce in your pantry, but understanding what the chipotle pepper really is can help you decide how best to use them in your own kitchen.

Believe it or not, these richly hued red peppers are actually a version of another spicy favorite — the jalapeño. But instead of being picked green and chopped up for your guacamole, the ones that become chipotles are allowed to ripen and redden before they are picked, making them sweeter and milder. Then they're smoked, in a practice that was originally for preservation purposes but has become a part of their signature flavor in the present day. This makes them a great foil for creamy and tangy dairy products, like the chipotle yogurt Bobby Flay paired with romanesco broccoli for an Instagram-worthy midweek dinner.

When you purchase chipotle peppers, they typically come submerged in adobo sauce, which offers another layer of protection from spoilage. While the condiment may be functional, it's also super tasty. Adobo is made from other ground-up chile peppers — usually ancho and guajilo — combined with aromatics like onion and garlic, along with vinegar, spices, and tomatoes. Its complexity is perfect for zhuzhing up Salisbury steak, which Flay did on an episode of the "Rachael Ray Show," noting, "That's sort of the 'Bobby Flay flavor' in there," while working the peppers into his ground beef mixture.

When you purchase chipotle peppers, you're getting a spectrum of flavor that spans from sweet to spicy to smoky to savory, which is why Flay finds opportunities to incorporate them into so many of his dishes both at his restaurants and for his home audience. And while Rachael Ray has a genius tip to save chiptoles canned in adobo, you might not need it given the many ways you can use these tasty peppers — including spicy slow cooker beef chili.