6 Essential Mexican Spicy Peppers
When it comes to peppers, nature has provided an infinite bounty of different options. We all know and love the classic peppers that we rely on for our everyday cooking. Most of us have also heard of some extra-hot peppers by reputation alone, but there are so many more options to be explored.
If you want to give your cooking an extra notch of originality and individuality, then you’re definitely going to want to read on. We’ve compiled a wonderful list of six Mexican spicy peppers that you’re going to want to integrate into your existing cooking routine. So, without further ado, let’s dive on in…
Cascabel chili
This chili, which is also known as rattle chili or Chile Bola, is predominantly grown in Mexico. It’s not particularly sizeable at around 2-3cm in total, but it’s still a wonderful option if you’re looking to add an extra kick to a meal. In terms of heat, this would be considered a medium heat thanks to a rating of between 1,000-3,000 Scoville units. Most palates, then, should comfortably be able to enjoy this interesting flavor.
Poblano chili peppers
In terms of popularity, you can’t go wrong with a Poblano chili pepper. These chilis work wonderfully for a variety of dishes; they can be a flavor-enhancer for a main meal, or a meal in and of themselves when stuffed. As a light 1,000-2,000 Scoville units, these are comfortable to eat and add real depth to your cooking. A classic choice you won’t want to miss.
Jalapeno peppers
It would be impossible to discuss chili peppers without mentioning jalapenos. Jalapenos are arguably the most well-known chili in the world, and for good reason. They have plenty of kick thanks to 2,500-10,000 Scoville units, but with plenty of flavor that helps to counterbalance the heat. A great choice if you’re looking for something a little fierier than normal, but without getting so hot it’s uncomfortable.
Pasilla chili peppers
Pasilla chili peppers are something of a conundrum. They can be as low as 250 Scoville units in terms of heat, but as high as 3,999. That’s a rather large discrepancy, but even the higher end of the scale should be manageable for most. It’s well worth giving Pasilla chili peppers a try thanks to their unique, smokey taste that is quite unlike anything else you will have had before.
Morita peppers
Morita peppers are smoke-dried jalapenos. In most case, drying a chili pepper actually makes it stronger, but Moritas are actually slightly milder in range than jalapenos. Expect between 2,500 and 8,000 Scoville units. They’re well worth trying too, with a fruity flavor that most people will love.
Guajillo
The taste of a Guajillo pepper is hard to describe. With just 2,500-5,000 Scoville units, you’re not going to be overwhelmed by heat, so the berry overtones should be apparent. There’s a definite sweetness to Guajillo peppers that makes them a useful inclusion in any kitchen.
If you’re looking to spice things up (but not too much!) then the six Mexican peppers above are more than suitable for your needs— enjoy!
If you want to give your cooking an extra notch of originality and individuality, then you’re definitely going to want to read on. We’ve compiled a wonderful list of six Mexican spicy peppers that you’re going to want to integrate into your existing cooking routine. So, without further ado, let’s dive on in…
Cascabel chili
This chili, which is also known as rattle chili or Chile Bola, is predominantly grown in Mexico. It’s not particularly sizeable at around 2-3cm in total, but it’s still a wonderful option if you’re looking to add an extra kick to a meal. In terms of heat, this would be considered a medium heat thanks to a rating of between 1,000-3,000 Scoville units. Most palates, then, should comfortably be able to enjoy this interesting flavor.
Poblano chili peppers
In terms of popularity, you can’t go wrong with a Poblano chili pepper. These chilis work wonderfully for a variety of dishes; they can be a flavor-enhancer for a main meal, or a meal in and of themselves when stuffed. As a light 1,000-2,000 Scoville units, these are comfortable to eat and add real depth to your cooking. A classic choice you won’t want to miss.
Jalapeno peppers
It would be impossible to discuss chili peppers without mentioning jalapenos. Jalapenos are arguably the most well-known chili in the world, and for good reason. They have plenty of kick thanks to 2,500-10,000 Scoville units, but with plenty of flavor that helps to counterbalance the heat. A great choice if you’re looking for something a little fierier than normal, but without getting so hot it’s uncomfortable.
Pasilla chili peppers
Pasilla chili peppers are something of a conundrum. They can be as low as 250 Scoville units in terms of heat, but as high as 3,999. That’s a rather large discrepancy, but even the higher end of the scale should be manageable for most. It’s well worth giving Pasilla chili peppers a try thanks to their unique, smokey taste that is quite unlike anything else you will have had before.
Morita peppers
Morita peppers are smoke-dried jalapenos. In most case, drying a chili pepper actually makes it stronger, but Moritas are actually slightly milder in range than jalapenos. Expect between 2,500 and 8,000 Scoville units. They’re well worth trying too, with a fruity flavor that most people will love.
Guajillo
The taste of a Guajillo pepper is hard to describe. With just 2,500-5,000 Scoville units, you’re not going to be overwhelmed by heat, so the berry overtones should be apparent. There’s a definite sweetness to Guajillo peppers that makes them a useful inclusion in any kitchen.
If you’re looking to spice things up (but not too much!) then the six Mexican peppers above are more than suitable for your needs— enjoy!
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