La Chipotlera Hot Sauces from Segovia
In short: La Chipotlera comes from Navas de Oro in Segovia. According to the producer, it all began as an organic vegetable garden; today they grow their own chiles and smoke chipotle over oak wood. Ruda and Técnica are based on fermented serrano, Llorona on habanero and pineapple. Most of the sauces are mild to medium hot. I have tried them all, and I already like the name, which comes from chipotle.
Contents
- The story of La Chipotlera
- Chipotle from Segovia
- Fermentation: about three years
- The sauces
- Storage
- FAQ
The story of La Chipotlera
According to the producer, La Chipotlera started out as an organic vegetable garden in Navas de Oro (Segovia), with tomatoes, green beans and peppers. In 2011 the restaurant Punto MX asked whether they could grow chiles, tomatillos and jalapeños. According to the trade press, it was the first Mexican restaurant with a Michelin star. That is how La Chipotlera came about. Today, according to the producer, they grow poblano, guajillo, huero, serrano and jalapeño, among others, in the open field.
The name says it all: "La Chipotlera" means "the chipotle woman".
Chipotle from Segovia
According to the producer, they make their chipotle from jalapeño and red serrano. They smoke it at low temperature over oak wood.
Fermentation: about three years
According to the producer, the serrano ripens on the plant. For Ruda and Técnica the fermentation lasts about two and a half years, followed by six months in organic apple cider vinegar. Together that is about three years.
The sauces
| Sauce | Chiles and flavor (according to the producer) | In the shop |
|---|---|---|
| Ruda | Fermented serrano with habanero, chipotle and spices, unfiltered | currently not in the shop |
| La Llorona | Habanero and pineapple, the hottest of the range | currently not in the shop |
| La Técnica | Fermented serrano, filtered, clearer and more acidic | Product page, currently not available |
| Salsa Macha Picona | Salsa macha, see below | Product page, currently not available |
Ruda
Ruda means "the strong one". The sauce is based on fermented serrano with habanero, chipotle and spices, and it is unfiltered. It is medium hot.
La Llorona
La Llorona means "the weeping woman". It is based on habanero and pineapple, with oregano and cumin added. It is the hottest sauce of the range.
La Técnica
La Técnica means "the technical one". It is based on fermented serrano and is filtered, which makes it clearer and more acidic. For us Pikantistas it is reminiscent of a classic Tabasco. It is medium hot.
Salsa Macha Picona
What a salsa macha is, we explain on our salsa macha page. You will find the recipe for chili crunch in the magazine.
Storage
Store the bottles in a cool, dark place. After opening they belong in the fridge.
FAQ
Where does La Chipotlera come from?
From Navas de Oro near Segovia in Spain.
How long do the sauces ferment?
According to the producer, the serrano ripens on the plant. For Ruda and Técnica the fermentation lasts about two and a half years, followed by six months in organic apple cider vinegar.
Are the sauces vegan?
According to a retailer, the whole range is vegan, gluten-free and lactose-free. Still, check the ingredient list on the bottle.
How hot are they?
Most are mild to medium hot. La Llorona with habanero is the hottest of the range.
What makes La Chipotlera special?
They grow their own chiles and smoke their own chipotle over oak wood.
You will find more brands in the Pikantista hot sauce world.
About the author
Fabian Rueda has a lot of experience in the world of heat. He has tried all the La Chipotlera sauces. Follow him on Instagram for more tips on hot sauces and Scoville rankings.