A chipotle pepper is a smoke-dried ripe jalapeño chili pepper used for seasoning, primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes. The name "chipotle" comes from the Nahuatl words "chilli" (pepper) and "poctli" (smoke), meaning smoked pepper. Chipotles are predominantly sourced from Mexico, where they produce two kinds of chipotle peppers: Chipotle Morita and Chipotle Meco. Chipotle Morita is a jalapeño left on the plant to ripen until it is semi-sweet and ruby red, then it is dried and lightly smoked. It is smoky and medium-level spicy, with sweetness and fruitiness. Chipotle Meco is fully ripened, red jalapeños that are smoked nearly twice as long as Chipotle Moritas. They turn ashy brown from the smoke and heat, and taste profoundly smoky and rich. Chipotles are purchased in numerous forms, such as chipotle powder, chipotle flakes, chipotle pods, canned chipotles in adobo sauce, concentrated chipotle base, and wet chipotle meat marinade. Chipotles impart a relatively mild but earthy spiciness to many dishes in Mexican cuisine, and are used to make various salsas. They can also be ground and combined with other spices to make a meat marinade – adobo. Chipotle is used, typically in powdered form, as an ingredient in homemade and commercial products, including some brands of barbecue sauce and hot sauce, as well as in some chili con carnes and other dishes.