Mexican Chilies

Chipotle peppers, tomato puree, onion, corn oil, sugar, sea salt, modified corn starch, vinegar, spices and garlic. New! 🇲🇽👊🏻

Chipotle peppers, tomato puree, onion, corn oil, sugar, sea salt, modified corn starch, vinegar, spices and garlic. New! 🇲🇽👊🏻

A member of the capsicum family, jalapeño chillies range from moderate to very hot. Originating from Mexico, they are about 4cm long, dark green when young and scarlet when ripe, and are sold both fresh and tinned.

A member of the capsicum family, jalapeño chillies range from moderate to very hot. Originating from South America, they are about 4cm long, dark green when young and scarlet when ripe, and are sold both fresh and tinned.

The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho. Stuffed fresh and roasted it is popular in chiles rellenos poblanos. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.

The Habanero pepper has some serious history. that’s been around for a while. In fact, a Mexican archeological dig discovered a domesticated habanero that’s over 8,500 years old. The Yucatán Peninsula is the biggest producer of habaneros, it is really thought of as a Mexican pepper. In terms of eating heat, that’s around 76 times hotter than an average jalapeño. At the extremes (the mildest jalapeño vs. the hottest habanero) it’s a whopping 140 times hotter. 

Ancho chilli, is one of the most used dried chiles in Mexico is the dry form of chile poblano. It is dark red and is between 12 and 15 centimeters long. Although very similar to the chile mulato tastes with different nuances. Your degree of spiciness varies greatly, from very strong to slightly spicy. The ancho is used in a myriad of dishes and is often combined with other dried chilis as the mulatto and pasilla for making moles and marinades. In some cases it is also used to make stuffed peppers.

Árbol Chili is a small and potent Mexican chili pepper also known as bird's beak chile and rat's tail chile. These chilis are about 5 to 7.5 cm (2.0 to 3.0 in) long, and 0.65 to 1 cm (0.26 to 0.39 in) in diameter. Their heat index is between 15,000 - 30,000 Scoville units. The peppers start out green and turn a bright red color as they mature. Chile de árbol peppers can be found fresh, dried, or powdered. As dried chiles, they are often used to decorate wreaths because they do not lose their red color after dehydration.

Chipotle Chilis are smoked, dried jalapeno peppers. Most jalapenos are sold green. However, as jalapeno peppers age, they turn red on the vine as they fully ripen and eventually begin to dry. These red jalapeño peppers are plucked and smoked for days with soaked wood until dried, turning them into chipotle peppers.

Guajillo chili fruits have different sizes, colors and flavors; cool going from red to cherry, dry different names: bell peppers, guajillo, catarino and coastal, among others. The guajillo receives several related itching names of each variety: wide or sweet guajillo (less spicy); small guajillo (discreetly spicy); guajillo puja, also known as guajillo the itching (the hottest).

Morita chilli is dark in color and measures about 4 centimeters long. It is spicy and used in the preparation of marinades; whole or chopped used in some soupy stews. Try morita chile sauce tasty, excellent multi-table salsa. Mexican cuisine is not understood in the world without the spicy chili, But experts in medical and dermatological issues say the traditional food may help prevent certain diseases, provided that it is consumed in moderation.

Pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin (literally "little raisin"), it is a mild to hot, rich-flavored chile. As dried, it is generally 6 to 8 inches (15 to 20 cm) long and 1 to 1 1⁄2 inches (2.5 to 3.8 cm) in diameter.

Ancho chilli, is one of the most used dried chiles in Mexico is the dry form of chile poblano. It is dark red and is between 12 and 15 centimeters long. Although very similar to the chile mulato tastes with different nuances. Your degree of spiciness varies greatly, from very strong to slightly spicy. The ancho is used in a myriad of dishes and is often combined with other dried chilis as the mulatto and pasilla for making moles and marinades. In some cases it is also used to make stuffed peppers.

Árbol Chili is a small and potent Mexican chili pepper also known as bird's beak chile and rat's tail chile. These chilis are about 5 to 7.5 cm (2.0 to 3.0 in) long, and 0.65 to 1 cm (0.26 to 0.39 in) in diameter. Their heat index is between 15,000 - 30,000 Scoville units. The peppers start out green and turn a bright red color as they mature. Chile de árbol peppers can be found fresh, dried, or powdered. As dried chiles, they are often used to decorate wreaths because they do not lose their red color after dehydration.

Chipotle Chilis are smoked, dried jalapeno peppers. Most jalapenos are sold green. However, as jalapeno peppers age, they turn red on the vine as they fully ripen and eventually begin to dry. These red jalapeño peppers are plucked and smoked for days with soaked wood until dried, turning them into chipotle peppers.

Guajillo chili fruits have different sizes, colors and flavors; cool going from red to cherry, dry different names: bell peppers, guajillo, catarino and coastal, among others. The guajillo receives several related itching names of each variety: wide or sweet guajillo (less spicy); small guajillo (discreetly spicy); guajillo puja, also known as guajillo the itching (the hottest).

Morita chilli is dark in color and measures about 4 centimeters long. It is spicy and used in the preparation of marinades; whole or chopped used in some soupy stews. Try morita chile sauce tasty, excellent multi-table salsa. Mexican cuisine is not understood in the world without the spicy chili, But experts in medical and dermatological issues say the traditional food may help prevent certain diseases, provided that it is consumed in moderation.

Pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin (literally "little raisin"), it is a mild to hot, rich-flavored chile. As dried, it is generally 6 to 8 inches (15 to 20 cm) long and 1 to 1 1⁄2 inches (2.5 to 3.8 cm) in diameter.