There are reportedly over 60 varieties of chiles, chile peppers or hot peppers, ranging from very mild to fiery hot. Chiles are a key ingredient in most Mexican food dishes. All chiles derive their heat from oils concentrated in their seeds and membranes. The heat of a chile lasts six minutes before it dissipates.
Check the Mexican Food Video – Some Like It Hot: Cuisines of Chili Climates with Rick Bayless (VHS) Chiles – Mexican food video
How to Avoid Chile Pepper Irritation
Wear rubber gloves or even small plastic bags over your hands. Don’t touch your face or rub your eyes while handling hot peppers. Slit the chile lengthwise, rinse under running water, remove and discard stem, membranes and seeds. Chop or slice as directed in recipe. Wash hands and utensils thoroughly with hot, soapy water afterward. If your mouth is on fire, try a spoonful of sugar or a bit of salt and limejuice. The heat of a chile lasts six minutes before it dissipates.
Poblano Chiles
Poblanos peppers are used in Chiles Rellenos. They are dark green and about the size of a bell pepper, but tapered at one end. They can be mild or quite hot. They’re best fresh, but also available in cans.
Serrano Chiles
Serranos are hot! They’re about an inch and a half long and bright green and used frequently in salsas. They’re best fresh, but also available in cans.
Guero Chiles
Guero or gueritos chiles are small, yellow and tapered on the end. They’re sold either fresh or pickled and are medium-hot.
Anaheim, Green Chiles or California Chiles
They are light green, mild, medium-sized and tapered at the end.
Chipotle Chiles
Chipotles are made from jalapenos that have been dried and smoked. They are sold both dried and canned in adobo, or a rich, smoky, dark reddish-brown sauce. Their flavor is uniquely delicious.
Ancho Chiles
Anchos are dried dark red poblano chiles. They’re mildly flavored and used in many sauces. All dried red chiles are best if deveined, seeded and soaked in just enough hot water to cover them for about an hour. Afterward, put them in the blender with the water and add to your recipe.
Mulato Chiles
Mulato chiles or Mulatos are frequently used when ancho chiles are called for in a recipe. It’s deep brown, longer and more tapered than the ancho and is a bit more pungent. All dried red chiles are best if deveined, seeded and soaked in just enough hot water to cover them for about an hour. Afterward, put them in the blender with the water and add to your recipe.
Guajillo Chiles
Guajillo is a dried red chile that gives more color than taste to Mexican food recipes. It’s about four to five inches long, narrow and has a smooth skin. All dried red chiles are best if deveined, seeded and soaked in just enough hot water to cover them for about an hour. Afterward, put them in the blender with the water and add to your recipe.
Cola de Rata Chiles
The Cola de Rata or Rat-tail Chile is also known as the Chile de Arbol. It’s about the size of your little finger. These are often dried , toasted and used to decorate Mexican food dishes.
Chile de Arbol
Chile de Arbol is also known as the Cola de Rata. It’s about the size of your little finger. These are often dried , toasted and used to decorate Mexican food dishes.
Chilaca Chiles
Chilacas look and taste much like the anaheim, green chile, california and guayon chiles. They are a mild chile.
Pasilla Chiles
Pasilla or Pasillas are about seven inches long and very thin. They’re dark green like the ancho, but have more fire to them.
Jalapeno Chiles
Jalapenos or Jalapeños are the most recognizable and widely used of all Mexican chiles. Rarely do you see a Mexican table without a small bowl of jalapenos from a can, pickled in escabeche with carrots and onions. They are plump, about an inch or two in length, medium to dark green and fairly hot. They’re used as a condiment, in salsa and in many other dishes.
Pequin Chiles
Pequins or piquin peppers are tiny, dried red bullets of fiery heat. They add a unique flavor to many dishes. To use, crumble the dried pod between your thumb and forefinger. Piquin peppers are also called CHILITEPINS OR CHILTEPIN PEPPERS, tiny seedy red peppers used for seasoning in salsas in combinations with other chiles. They are also used in pickling. They are very, very hot!
Habanero Chiles
Habaneros are the hottest chiles in the world! Bright orange and looking like a tiny bell pepper, their flavor is delicious, if used sparingly. They are used widely throughout southern Mexico, particularly the Yucatan. Originally discovered by the Maya, they are said to have mystical healing powers and to impart a great sense of well-being.
While Habaneros are super hot, the Indian Ghost pepper is considered the hottest pepper in the.
Only a foolish person would nibble on one.
Used in cooking, often just a little piece of the chili will do.
I doubt they are used for flavor as they are so very hot that all you taste is heat.
I like your description of the chillies and what to use them in. But, I would like to see their pronunciation and what they taste like. I am a beginner and need all the help I can get.
thank you
John rector