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Chile peppers are a fruit containing high amounts of vitamins as well as iron and fiber. Chile peppers come in different colors, shapes, and sizes with many types of flavors available.
They range mild to very hot. A good way to tell the strength of the heat is by the size of the chile pepper. The smaller peppers pack the most heat. Here are a few of the chile peppers
we use in our dishes:
Poblano:
The Poblano is a mild chile pepper originating in the State of Puebla, Mexico. Poblano peppers are heart-shaped with large, thick walls making them great for stuffing. One of the most popular
peppers grown in Mexico, they are usually roasted and peeled before use.
Ancho:
The Ancho, meaning “wide” is a dried poblano. When dried it becomes a broad, flat, heart-shaped pod. It is often ground into a powder and used for flavoring recipes.
Mulato:
The Mulato is a mild to medium dried poblano. It is darker in color, sweeter in flavor and softer in texture. The Mulato has been described as tasting somewhat like
chocolate or licorice, with undertones of cherry and tobacco.
Pasilla:
The Pasilla, “little raisin”, is named for its dark, wrinkled skin. It is a mild to medium-hot, rich-flavored chile. It turns from dark green to dark brown when fully mature.
Morita:
The Morita, “little purple one”, is a variety of a chipotle and purple in color. A chipotle is a smoke-dried jalapeno. Most chipotle chiles are produced in the Northern Mexican
state of Chihuahua. Almost all of the chipotle chiles found in the United States are of the morita variety.
Jalapenos:
The jalapeno is a medium to large size chili pepper which is prized for its warm, burning sensation when eaten. It varies from mild to hot depending on how it was grown and prepared.
The heat is concentrated in the seeds and the veins.
Habanero:
The habanero is very, very hot. The oil in the habanero can be painful if it gets in your eyes or cut on your hands. Unripe habaneros are green and the color at maturity varies.
Common colors are orange and red, but white, brown, and pink are also seen.
Chiles De Arbol:
Chiles de arbol are narrow, curved chiles that start out green and mature to bright red. The arbol chile is hot, and related to cayenne pepper. It grows 2 to 3 inches in length
and is dried after turning red.
Guajillo:
Guajillo, "little gourd", is named for the rattling sound the seeds make in the dried pods. It is shiny, smooth-skinned and deep orange-red with brown tones. Widely used in
Mexican cuisine, its fruits are large and mild in flavor, with only a small amount of heat.
*This information should not be used during any medical emergency or for the diagnosis or for
treatment of any medical condition.
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