Around the world, there are about 4000 different types of chili peppers. In Mexico, there are 60 varieties of chili peppers that grow in the country. Chili peppers in Mexico are a very important ingredient in many authentic dishes as they provide depth, flavor, color, and heat. A few of the most popular chilies in Mexico include the habanero, jalapeño, manzano, ancho, piquin, chipotle, serrano, cascabel, pasilla, and chile de arbol peppers. The most popular and hottest chilis that are used in many authentic Mexican dishes are arbol chiles, which is known as chiles de arbol in Spanish. If you want to visit Mexico, call Garza Blanca Resorts. Today’s savvy luxury traveler loves to stay with Garza Blanca because they know everything will be just perfect during their visit. Are you ready to learn all about chili peppers in Mexico? Continue to read below.
All About Chili Peppers in Mexico – Facts and Information
- Poblano Chili Peppers – The poblano chili pepper is also referred to as ancho chiles. They are a dark greenish color, and they can grow to be very big. In Spanish “ancho” means “wide”. This chili is sweet in taste and isn’t very hot. These are frequently used when preparing chile relleno dishes. When the pepper has been dried, it will be used in many different dishes as well.
- Jalapeño Chili Peppers – Next, one of the most popular and commonly found peppers in the world is the jalapeño chili pepper. This pepper is versatile, and it can be smoked, roasted, pickled and eaten fresh. Did you know that chipotle peppers are actually just dried jalapeño peppers? It is true. The chipotle pepper can be smoky, sweet, and spicy.
- Pasilla Peppers – The pasilla peppers is also known as the chile negro, and this pepper is a long pepper. The pepper is dark in color and the skin is wrinkled. The pepper can be mild in taste to very hot and spicy. They are about six to eight inches long and are used in a variety of tasty salsas.
- Guajillo Peppers – The guajillo chili peppers can be used in so many different Mexican dishes. They are the main ingredient for tamale salsas. To make a common tamale salsa, the guajillo peppers will need to be dried, then the seeds will need to be removed, and then the peppers will be soaked or simmered. The peppers will then be mashed up or pureed to make a paste. Once they are done, they will add the rest of the ingredients to make the tamale salsa.
- Serrano Peppers – Serrano peppers are spicy and hot. The serrano peppers in Mexico first started being grown in the mountainous areas of Hidalgo and Puebla. This pepper is often used to make giardiniera as well as a variety of salsas, too.
- Habanero Peppers – One of the spiciest peppers is the habanero chili pepper. A habanero pepper is green when they haven’t been ripened, then their color will change. Orange and red are the common habanero pepper colors, but they do have yellow, white, purple, green, and brown habanero peppers, too.
- Ghost Peppers – The ghost peppers are the hottest chili pepper in the world. The Guinness World Records certified ghost peppers as being the hottest pepper in 2007. The ghost pepper is 416 times hotter than a jalapeno pepper. That’s a lot of heat!
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