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A BRIEF GUIDE TO CHILLIES

Ancho

MILD

A large, dried poblano Chili about 8cm long and 4cm wide.  Deep-purple to black in colour and it has a mild fruity flavour with notes of coffee, tobacco, wood and raisin.  Arguably the most used dry chili in mexican cooking.

Pasilla

MILD +

A dried chilaca chili and is sometimes called “chile negro”.  Flavour is similar to Ancho and Mulato with fruity, herb-like notes and faint licorice tones.  Traditionally used in making the famous “mole” sauce.

Chipotle

HOT

A large, smoked, dried Jalapeño with a smokey, deep well-balanced heat.  Used in Mexican dishes and by vegetarians in stews, soups and casseroles as a substitute for bacon bones.

Guajillo

MILD

Also referred to as “Colorado” and “dried California chili”, is very large, about 15cm long, with an earthy, cherry-like flavour and distinct yet mild heat.

Habanero

VERY HOT+++

These have the most wonderful fragrant, sweet, warm, fruitiness with a piquant background.  Don’t be taken by the heavenly smell, it’s devilishly hot!  Delicious in salsas.

Cayenne Pepper

VERY HOT

It is generally a blend of chili powders made to achieve a uniform orange to red colour and consistent heat.  Some say it gets its name from the cayenne region of French Guiana.

Arbol

VERY HOT+

It is narrow, curved and bright red in color. Believed to be closely related to the Piquin, the Arbol chili is thin fleshed, with tannic, smoky, grassy flavor and searing heat.

Morita

VERY HOT+

The popular understanding is that the Brown Chipotles are the Green Jalapeños and the Morita are the red, fully mature Chipotles. This gives them a unique, medium - hot smokey flavor which is popular in many Southwestern dishes