A Guide to Mexican Chillies
by The Chilli Guru on Apr 02, 2023
Mexican cuisine is known for its bold and flavorful dishes, and chillies are an essential part of that. From mild to fiery hot, Mexican chillies come in a variety of shapes, sizes, and flavors. Whether you're looking to add a bit of heat to your favorite dish or just want to learn more about these unique peppers, here's a guide to the most popular Mexican chillies.
Poblano peppers are one of the most popular chilli peppers in Mexico. They have a mild heat intensity and are usually used in dishes like chiles rellenos or mole sauce. The poblano pepper has a deep green color when fresh and turns dark red when dried.
Ancho ChiliesAncho chilies are dried poblano peppers that have been smoked and dried. They have a sweet, smoky flavor with mild heat intensity and are often used in sauces, soups, stews, and other dishes.
Habanero ChiliesHabanero chilies are one of the hottest chilli peppers available. They have a bright orange color with intense heat intensity that can range from 100,000-350,000 Scoville Heat Units (SHU). Habaneros are commonly used in salsas and sauces but should be used sparingly due to their extreme heat level.
Serrano chilies are similar in shape and size to jalapeños but much hotter. They range from 10,000-25,000 SHU on the Scoville scale and have a bright green color when fresh or red when dried. Serranos are commonly used in salsas or as garnishes for tacos or other dishes.
Pasilla chilies are long thin peppers that range from 1-3 inches long with mild heat intensity (1,500-2,500 SHU). They have an earthy flavor with hints of chocolate or raisin notes which makes them perfect for adding depth of flavor to sauces or soups without too much heat.
Jalapeño chilies are one of the most popular chilli peppers due to their moderate heat level (2,500-8,000 SHU) and wide availability. They have a bright green color when fresh but turn red when dried which is why they’re often referred to as chipotle peppers in some recipes. Jalapeños can be eaten raw or cooked into dishes like salsa or guacamole for added flavor and spice.
Guajillo chilies are large dried red chillies that have low heat intensity (2,500-5,000 SHU) but lots of fruity flavor making them very versatile for cooking with different types of food such as meats or vegetables. Guajillos can also be ground into powder form which can be used as seasoning for various dishes like tacos or enchiladas.
Cascabel chilli is another type of Mexican chili pepper that has medium heat intensity (3,000-10 000 SHU). It has an earthy flavor with nutty undertones which makes it great for adding depth of flavor without too much spice. Cascabel chillis can be eaten raw but they’re usually roasted before being added to sauces or soups for extra flavor complexity.
Puya chilli is another type of Mexican chili pepper that has high heat intensity (30 000 - 50 000 SHU). It has an earthy flavor with hints of citrus making it great for adding depth of flavor without too much spice while still providing plenty of kick! Puya chillis can be eaten raw but they’re usually roasted before being added to sauces or soups for extra complexity in taste profile.
Chipotle chilies are a type of smoked and dried jalapeno pepper that have a deep, smoky flavor with a moderate heat intensity
(4 000 - 8 000 SHU). They are often used to add dimension to sauces, salsas, soups, and chili dishes. The thick and slightly sweet flesh of the chipotle chili is what makes it stand out from other types of peppers. It's smoky taste also makes it ideal for marinades, rubs, and grilling recipes. Why not try our Chipotle in Adobo sauce or our Chipotle Paste?
With so many different types of Mexican chili peppers available there’s something out there for everyone! Whether you’re looking for something milder like poblanos or something spicier like habaneros there’s sure to be something out there that will fit your taste buds perfectly! So don't hesitate - get out there and explore all the wonderful flavors Mexico has to offer!