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Adobo - Cooking paste/marinade, either red (guajillo and ancho chiles are most popular) or green (pumpkin seeds, marjoram, thyme, vinegar, oregano, garlic, and sometimes tomatoes. Ancho - Dried Chile. The most popular dried chile in Mexico and the United States. It's dried poblano chile, and the smoky-sweet flavor accents numerous dishes. Mild spice. Cascabel - Dried Chile, richly flavored, brown, round chile from central Mexico, especially Michoacan. It's also called bola chile, because of its ball shape. Flavor is nutty, slightly smoky, and acidic. Chipotle - Ripened and smoked jalapeno. Fiery hot with lasting, smoky flavor. Guajillo - Deep cordovan color with a thin skin. Mild heat and very popular throughout Mexico. Fresh, it's a rare pulla chile. Fruity, citrusy flavors. Habanero - Mexico's hottest. Delicate-looking green, yellow and orange lanterns are prized by Yucatecos for their hotter-than-Hell fire. Green are crispest, orange softest. The special fruity flavor compliments fresh salsas made with tropical fruits. Jalapeno - The most widely used fresh, green (ripens to red) chile in the US. Ripened and smoked, it becomes a chipotle chile. Solid vegetable flavor. Manzana - (Peron, and rocoto chile) - Fresh chile, looks like a cross between a yellow bell pepper and golden habanero. Medium to hot and at its peak of popularity in Michoacan. It has black seeds and the flower is purple. Fruity flavor with a thin flesh. Meco - the largest chipotle pepper, is smoked in a special humid environment and has a brown, suede-like surface. Mostly used in seasonings and soups. Mora - is a cordovan-colored chipotle with a fruitleather texture. This midsize jalapeno is lightly smoked and often used for canned chipotles in adobo. Mostly used in salsas and sauces. Morita - Dried Jalapeno Chipotle chile ripened and smoked jalapeno. Fiery hot with lasting smoky flavor. Cordovan-colored with a fruity-leather texture. lightly smoked and is the last picking from the plants and always smallest jalapeno. Thai Hots - Fresh chile, Bright red, small, oval peppers. Ranks close to the heat level of Habanero.
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