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Frontier Co-Op Chipotle Smoked Red Jalapenos Ground -- 2.15 oz

Frontier Co-Op Chipotle Smoked Red Jalapenos Ground
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Frontier Co-Op Chipotle Smoked Red Jalapenos Ground -- 2.15 oz

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Frontier Co-op: Ethically Sourced Spices Available at Vitacost

Frontier Co-Op Chipotle Smoked Red Jalapenos Ground Description

  • Kosher
  • Non-GMO Project Verified
  • Non-ETO
  • Non-Irradiated

Frontier Co-op® Chipotle Pepper, stemming from the Nahuatl word chilpoctli (meaning "smoked chili"), are actually dried, smoked jalapeno peppers. Their smoky-sweet flavor is often used in Southwestern and Mexican dishes to impart a relatively mild but earthy spiciness in everything from chili to barbeque.


Our ground chipotle has a spicy and distinctly smoky flavor. It features a rich aroma that is both intense and complex. Since this seasoning is smoky and earthy, it has become an essential addition to various dishes that have a little sharpness.


Chipotle is a Mexican ingredient that impacts many kinds of dishes. It is a versatile spice that adds depth to any dish, from savory to sweet. Use it for sauces, soups, sandwiches, quesadillas, pizza, grilled chicken, salad dressings, and much more.


Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Potato & Pea Empanadas with Coconut-Date Sauce

These delightful pockets of potato and petite peas burst at the seams with flavor. In this recipe, a unique coconut-date sauce seductively complements the savory and spicy filling with a sweet taste of the tropics. Finger-food empanadas are always scene-stealers at picnics, barbeques or family gatherings. Bake some up! Potato & Pea Vegan Empanadas with Coconut-Date Sauce |

Potato & Pea Empanadas with Coconut-Date Sauce

Dough (or use pre-made)

  • 2-½ cups King Arthur Flour Unbleached All Purpose Flour + additional ¼ cup for dusting
  • 1 tsp. Vitacost Himalayan Pink Salt
  • 1 tsp. Organic Light Brown Sugar
  • ½ cup ice water
  • ½ cup vegan butter + additional 2-3 Tbsp. grated (from frozen stick)


  • 3 medium potatoes (boiled in salted water)
  • 1 cup frozen petite peas
  • ½ tsp. Simply Organic Garlic Powder
  • ¼-½ tsp. Frontier Co-Op Ground Chipotle
  • 2 Tbsp. vegan butter
  • ½ tsp. Vitacost Himalayan Pink Salt
  • ½ tsp. Frontier Co-Op Organic Black Pepper

Coconut-Date Sauce

  • 2 Tbsp. Nutiva Organic Coconut Manna
  • 4 Tbsp. Date Lady Organic Date Syrup
  • ¼ cup Native Forest Unsweetened Coconut Milk


  1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
  2. In food processor, combine flour, salt, sugar and butter and pulse until pea-sized clumps form. Gradually add ice water until ball forms.
  3. On floured flat surface, knead lightly 3-4 minutes with hands. Shape into ball then flatten into disk. Wrap disc in plastic wrap and let rest in refrigerator 30 minutes.
  4. On floured flat surface, roll dough to 8x10-inches or larger. Sprinkle on grated frozen butter, then fold over 2-3 times to create layers.
  5. Flour surface again and roll dough to 1/8-inch thickness. Use 3-½-inch circular cookie cutter to cut out 12-16 dough circles.


  1. In bowl, add cooled potatoes and mash roughly. Add peas, garlic, chipotle, salt, pepper and butter and gently combine.
  2. Arrange filling in center of each dough circle, taking care not to overfill. Fold circle in half over filling and pinch edges closed. Using tines of fork, crimp edges. Repeat until all dough is used.
  3. Arrange empanadas on baking sheet.
  4. Bake 30 minutes or until golden brown.


  1. In blender, combine sauce ingredients and blend until smooth.


  1. Use coconut oil as substitute for vegan butter.
  2. For crispier empanadas, brush with mixture of butter and plant-based milk before baking.

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