Traditional Mexican cooking commonly involves chile peppers. With so many varieties, all varying in spiciness, hotness, colors, and flavor, the Mexican food can differ. Today, we at Eddie’s Mexican Restaurant would like to share the most common peppers used in Authentic Mexican cuisine.
The most widely known, the jalapeño is a medium size pepper that has a mild heat to it. Much of the pepper’s spice is contained in the seeds, which are frequently removed for those not wanting too much kick. Jalapeños are picked while still green, though when ripe, they are red when fully ripen on the plant. Jalapeños are used in salsas, pickled, stuffed, baked, fried, and included in recipes as well as muddled into cocktails to add a soft warmth to a margarita.
In the mountainous regions of Mexico, the serrano pepper originates. Though its quite a bit hotter, it’s smaller than a jalapeño. If left to ripen on the plant, its color is a deep red. As one of the few peppers that don’t do well with drying, Serrano peppers are used in salsas.
Chipotle peppers are smoked ripe jalapeños that offer dishes a rich, smoky flavor. When they are rehydrated and made into a salsa or a meat marinade, they are referenced as adobo. Chipotle peppers can be found whole, ground or canned and have a moderate amount of heat.
Chiles de Arbol
This pepper is also known as bird’s beak chile or rat’s tail chile; it is small, vibrant red chile. These chiles ae typically found fresh, dried or powdered and are They’re a medium-high heat level.
These peppers have a bite are among the hottest pepper used in Mexican cuisine. In fact, when people work with these gloves, they need to wear gloves. Depending on when they’re picked and how old they are, Habaneros range in color. Habaneros are often used to make hot sauces as they have both citrusy and floral flavor.
Poblano Pepper (AKA Ancho Chile)
This pepper is frequently roasted and stuffed with beans and cheese. They generally have a milder heat; however, fully ripened red ones contain quite a bit more heat. The dried poblano is known as ancho chile, a common ingredient in mole sauce.
Dried mirasol peppers are made from Guajillos. They have a thin skin, a mild flavor, and deep red color. Once rehydrated with hot water, to make a marinade for meat, they commonly used to make a sauce for tamales or finely ground into a paste.
Mexican Cuisine in Las Vegas, Nevada (Just Minutes from Summerlin, North LV & Henderson, NV)
There are many, many more Mexican peppers used in Mexican food, these are just a few common ones. If you are looking for a taste of these peppers in fine Mexican cuisine, come to Eddie’s Mexican Restaurant and try our flavorful food. Our food is mouth-watering and when you enter, you can smell the peppers, and other delicious ingredients we manipulate together to make authentic Mexican food. Come by and see us today!