Chillies are a staple ingredient in many Mexican dishes. Chillies don’t always just add heat to a dish, they also add a whole lot of flavour and richness. If you are a Mexican food lover it is worth knowing your chillies to be sure that you are using the right ones in the right dishes.
Here is our quick-look guide of some of the chillies most commonly used in Mexican cooking.
Chipotle: heat index 2,500 Scoville Units. Rich and smoky in flavour and only a little spicy, chipotle is great in marinades or in salsas. [Check our recipes]
Guajillo: heat index 2,500-5,000 Scoville units. This dried deep red chilli is medium spicy and boasts a tangy flavour. Often a base for moles, guajillo chillies compliment red meat and chicken dishes.
Jalapeño: heat index 2,500-10,000 Scoville units. Probably the most well known Mexican chilli, they are usually used while green and are medium spicy. Slice them up and add them to nachos, seeds and all or stuff them with cream cheese for a spicy snack. [check our recipes]
Pasilla: heat index 250-4,000 Scoville units. With a name meaning little raisin, it is not surprising that this dried chilli has a fruity flavour. These medium hot chillies are perfect when combined with fruit to make a sauce to serve with duck or seafood.
Ancho: heat index 1,000-2,000 Scoville units. The name given to the dried poblano chilli, the chilli ancho is an important ingredient in traditional moles. When it comes to spice, it has a kick but nothing too potent.
Chile de Arbol: heat index 15,000-30,000 Scoville units. This most quintessential of chillies, it is bright red with a bright green stalk and packs a pretty big punch. Great for hot sauces, tacos and fiery chilli dishes, scrapping the seeds out can make their spice more bearable for those who prefer less heat.
Habanero: heat index 100,000–350,000 Scoville units. One of the hottest chillies in Mexico, habaneros can make your eyes water with a seed or two. Often used in the Yucatan Peninsula of Mexico mixed with citrusy red onions as a relish, habaneros are also great in hot sauces for obvious reasons. [check our recipes]
