Salsa de Chile de Arbol Lol Tun 150G

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.

Achiote is a plant native to Mexico, it is the base ingredient for many dishes in southeastern Mexico. It has been used since pre-Hispanic times. In Mexico, when we talk about achiote, we immediately think of a small block of reddish paste that is part of the preparation of a Cochinita Pibil. But, besides being a fundamental ingredient in the cuisine of the southeast, it has other uses. 

Huitlacoche is also known as corn mushroom, corn smut or Mexican truffle. It is a fungus, which randomly grows on organic corn (not sprayed with any fungicide). It is rare, as it develops on the corn ears as they ripen after the rainy season or an errant rainstorm. Huitlacoche will consume the corn kernels and push itself out through the corn shucks, easily visible in a cornfield.

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. 

Achiote is a plant native to Mexico, it is the base ingredient for many dishes in southeastern Mexico. It has been used since pre-Hispanic times. In Mexico, when we talk about achiote, we immediately think of a small block of reddish paste that is part of the preparation of a Cochinita Pibil. But, besides being a fundamental ingredient in the cuisine of the southeast, it has other uses.