Chilly Peppers

Poblano

Originating in the state of Puebla, the poblano is a large green chili most commonly used for chile rellenos: peppers stuffed with meat and cheese and sometimes served with a spicy tomato-based sauce. The fun (or deadly) thing about poblano chilis is that you never know what you’re going to get. Most tend to be pretty mild, but every now and again you can get some real eye-waterers, so approach with caution! Spice rating: mild to medium.

Ancho

You wouldn’t think it, but the ancho chili is actually a dried poblano pepper. What was once a large, bright green chili, if left to ripen and then dried for several days, shrivels up and turns a dark red-brown (sometimes almost black). The late harvest and drying out process allows the chili to develop a deliciously sweet, fruity flavour. These are perfect for grinding and making into a delicious mole or enchilada salsa. Spice rating: mild to medium.

Habanero

They may be small and cute-looking, but don’t be fooled: habanero chilis can be lethal. Rated 100,000–350,000 on the Scoville scale, these are one of Mexico’s hottest (back in 2009, it was even voted as one of the world’s hottest by Guinness World Records). Whilst most commonly red or orange, they can be white, brown, yellow, green or purple, depending on how early they’re picked. They’re commonly used for fiery-hot salsas and are most popular in the Yucatán peninsula, the largest producer of habanero chilies. Spice rating: super hot.

Serrano

Often mistaken for a jalapeño, the Puebla and Hidalgo-native Serrano pepper is a meaty green chili between three and 10 centimetres (one and four inches) long. They can vary hugely in spice levels depending on how they’re cooked and how early they’re picked (some are even yellow, red, brown or orange if left to over-ripen), but they’re largely considered to have a comfortable medium kick. You’ll find serrano chilies used for flavouring salsas, or served pickled as a garnish. Spice rating: medium to hot.

Pasilla

A dried form of the fresh chilaca pepper, pasilla (literally meaning ‘little raisin’) got its name from the dark and wrinkled skin that forms after dehydration. Because of its rich, sweet flavour, it’s often used as a sauce to accompany meats or fish. The Oaxacan pasilla, a slightly smoked version, is delicious and forms the base of Mexico’s famous mole, a sweet-spicy sauce made from fruit, chocolate, nuts and spices. Spice rating: mild.

Jalapeño

Accounting for around 30% of Mexico’s chili production, the jalapeño is an undisputed favourite in the country and beyond. This is probably due to its versatility: jalapeños can be pickled, stuffed, fried, smoked and even jellied. You’ll most commonly see them either pickled and diced over nachos, or served whole and lightly charred on the grill as a tasty street taco side. Spice rating: medium.

Guajillo

The guajillo, a dry, 10- to 15-centimetre (four- to six-inch) chilli with a deep red colour, is considered to be pretty mild by Mexican spice standards, and is mainly used for making rich, sweet sauces or meat marinades. The dried chilies are deseeded, soaked in water and then blended together to make a thin paste ready for cooking. The most popular use of the guajillo pepper is in sauces served with tamales, mole and pambazos. Spice rating: medium.

Chipotle

You’re most likely familiar with this name: it is one of the most famous sauces to have come out of Mexico. The name, of course, comes from the vital ingredient that gives the sauce its smoky, medium-spice flavour: the chipotle chili. Not many people know this, but chipotle is actually just a smoked, dried version of the jalapeño. It’s picked at the very end of the ripening process and then placed in a wood-fire box for several days, turning the fresh, green jalapeño into a dark red, shrivelled chipotle chili. Spice rating: hot.

Chiles de Arbol

Probably the most attractive-looking chili in Mexico, chiles de arbol, with their long, bright-red bodies and even brighter green stems, have captured the imagination of Mexicans for centuries. Because of their beauty (and because they don’t lose their colour once dried), they’re often used as wreath decorations or as a colourful dish garnish. But they’re not just a pretty face: with a heat index of up to 30,000 Scoville units, these potent chilies pack a huge punch. Most similar to cayenne pepper in spice, flavour and aroma, chiles de arbol are popular for adding some fiery heat to salsas. Spice rating: hot.

Thank you Tropical Tidbits.