Mexican chiles play a significant role in Mexican culture and are used in a staggering diversity of dishes all around the nation. You can find Mexican chilies in practically all of the meals, no matter where you go in Mexico.
In fact, we would say that the most important component of real Mexican cuisine is Mexican chilies. Do you want to learn about the amazing world of Mexican chilies? Let’s learn about the top types of Mexican chilies.
What exactly are chillies?
Whether you refer to them as chillies, peppers, or chiles, you are simply talking about the fruit of a plant called a capsicum, which is a member of the wider Solanaceae family, generally known as nightshades. Sure, the chilli you are holding is a relative of aubergines, tomatoes, and potatoes.
Here are the common Mexican chillies you should learn about:
The ancho chili is basically a dried poblano pepper. If a once-large, vibrant green chile is allowed to mature and then dried for a few days, it shrinks and turns a dark reddish-brown color (sometimes almost black). This Mexican pepper is able to acquire a delectably sweet, fruity flavor due to the late picking and drying-out process. They are ideal for chopping and using as the foundation for a tasty mole, which is a sweet-spicy sauce made with fruit, nuts, chocolate, and spices. You can also use it to make an enchilada salsa.
The poblano, a sizable green chili with Puebla State origins, is frequently used to make chile rellenos, which are chiles filled with cheese and meat and occasionally served with a hot tomato-based sauce. Poblano chilies are interesting since you never know exactly what you’re going to get. Although most are rather moderate, occasionally you can encounter some true eye-waterers, so take precautions when using them!
The Serrano pepper, which is native to Hidalgo and Puebla, is a meaty green chili. With a length of between 3cm and 10cm, it is frequently mistaken for a jalapeo. Although the amount of spice they contain can vary greatly depending on how they are prepared and how soon they are chosen (some can even turn yellow, red, brown, or orange if overripe), they are generally thought to have a pleasant medium heat. Serrano chillies are frequently used to flavor salsas or as a garnish when served pickled.
The dried version of the fresh chilaca pepper, known as pasilla (literally, “small raisin”), acquired its name from the dark and wrinkled skin that develops due to dryness. It’s frequently used in sauces to go with meat or fish due to its rich, sweet flavor. The wonderful Oaxacan pasilla, which is mildly smoked, can serve as the foundation for mole.
The jalapeno is without a doubt a national and international favorite, making up around 30% of Mexico’s production of chili. This is most likely because of its adaptability: jalapenos can be stuffed, pickled, smoked, fried, or even jellied. They’re usually served whole and mildly grilled as a great street taco side, or pickled and chopped over nachos.
Unripe green habaneros change color as they ripen. Orange and red ones are common habaneros. However, white, pink, and brown are also available. Due to its extreme heat, this chile is frequently used in most Mexican cuisine. Be extremely cautious when preparing them!
At Benny’s Tacos, we have a lot of expertise using these and other Mexican spices and peppers. We can change the heat of your dish to your preferred level. Visit us today if you’re looking for traditional Mexican food! We take pride in providing you with fresh Mexican meals.