When you think of Mexican chiles, you likely first conjure up the fresh, spicy green kinds—jalapeños, serranos, and poblanos. But in our cookbook, Nopalito, we make the case for why dried chiles—which often occupy an entire wall at Mexican markets—are the cuisine’s true workhorses.
Fresh peppers are great for adding color, crunch, and heat to a dish, but it’s the dried versions that offer the most surprising and complex flavors, from smoky to spicy, to citrusy, chocolaty, earthy, and mushroomy. They range from punishingly spicy to sweet and pruney, and the colors from bright, orangey-red to deep purple-black.
In Mexican cuisine, it’s traditional to use combinations of chiles to make salsas (see Gonzalo’s empanadas) and adobos (a generic term for a paste made with reconstituted and puréed dried chiles), the latter of which can be stirred into braising liquids, soup broths, masa for tortillas, and marinades.
The variety and at-times opaque naming conventions of Mexico’s dried chiles can get overwhelming—dozens to choose from; sometimes named after their fresh counterparts, sometimes not—but all it takes is a little experimentation. Here’s a guide to help you shop for them and make the most of them in your kitchen.
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Shop by Color and Size
Dried chiles can be roughly organized into two camps: red and dark. Red chiles (which can range from bright orange-red to deep maroon) will likely have tropical fruit flavors, good acidity, and varying degrees of spice (when in doubt, smaller chiles tend to be hotter). They pair best with white meats such as poultry, pork, and fish. Dark chiles, which range from rusty red to dark plum, are typically chewy and sweet with flavors of dried raisins and prunes and are used mostly for color (as in moles). These pair best with dark meats like beef or duck. Dried black chiles, which have a sweeter, earthier flavor, pair best with dark meats like beef or duck.
How to Prepare Dried Chiles
Many dried chiles have thick, bitter, or spicy seeds; remove them to make smooth, balanced purées and have more control over the heat. To dislodge seeds, snap off the stems or split the flesh lengthwise with a paring knife, then shake or scrape away the seeds.
Soak Always, Fry Sometimes
Skip grainy chile powder for lush chile puree; dried chiles have tough skins and need to soak in boiling water for about 20 minutes before they can be broken down in a blender to release their full flavor. An optional step to take beforehand: fry them in a thin layer of vegetable oil for 30 seconds to bring out their full color and brightest flavors, much like toasting spices in a pan before grinding them.
Types of Red Chiles
Red chiles typically have bright colors, tropical fruit flavors, a good amount of acidity, and varying degrees of spice. They pair best with poultry, fish, and other light or lean meats. These are ranked from mildest to hottest.
Guajillo
Guajillo: Bright red, large and skinny, tough skins, sweet but with some acidity, relatively mild heat.
One of the most common chiles in the Mexican pantry with a crowd-pleasing flavor—a mix of earthy and sweet, and typically little to no heat. They’re large, so a few go a long way to add body to adobos, stews, and sauces.
Guajillos combine well with other chiles and tomatoes without overpowering them with spice or smokiness. Because of their thin but tough skins, they need about 20 to 25 minutes of soaking time in boiling water when reconstituting from dried.
Puya
Puya: Similar to guajillos but smaller and spicier, earthy, fruity but with some acidity, medium heat.
The puya is basically a smaller, spicier version of the guajillo. They’re bright red with thin but tough skins, and because they’re quite dry, they take well to toasting. Once they’re toasted, you can cool them and grind them into a chili powder for sprinkling onto foods to add a dose of heat, or add them to stews, braises, and sauces like you would with guajillos. Just add them a little at a time and taste so as not to overdo it.
Chipotle
Chipotle: Medium sized, tough skinned, smoky, medium heat.
The chipotle is actually a smoked, dried version of one of Mexico’s most common fresh chiles, the jalapeño. They’re red because they are picked at the end of the ripening process, but the smoking and drying process can turn some chipotles an ashy, brown-tan color.
Chipotles have a medium heat, and are known for their distinct smokiness and earthy flavor. By simply soaking chipotles in boiling water, then blending with a few tomatillos, you can have a simple, medium-heat salsa to dip your chips in.
Chiles de Arbol
Chiles de Arbol: Small, nutty, earthy, very spicy.
The árbol is a versatile chile. It goes with everything, and its flavor changes depending on how it is handled—toasting and frying it before soaking it, for example, intensifies its heat and nutty qualities. However you use it, this slender fruit packs a big punch in both spice and earthiness. Look for chiles de árbol with stems (rather than crushed or preground) for the best flavor.
Pequin
Pequin: Tiny, a little smoky, a little fruity, very spicy.
Also called the bird chile, pequins are tiny little chiles that will shock you with their heat. They are great for sharp, spicy salsas and hot sauces, combined with vinegar or tomatoes to tame some of the heat and add sweetness.
Morita
Morita: Petite, smoky, sweet dried fruit flavors, medium to high heat.
Small but substantial chiles that are great to have on hand. They add both smokiness and a decent amount of heat to salsas and sauces. Because of their dried fruit–like sweetness and heat, they fall somewhere between dark and red chiles and are often added to dark moles such as mole poblano or Oaxacan-style moles to add a little heat without taking away from the dark color of the mole.
Types of Dark Chiles
Dark chiles, which can take on tones of deep purple or jet-black, tend to be thicker, chewier, and moister than red chiles, with the sweet ripe flavors of raisins and prunes. Most aren’t that spicy—they’re used more for their color, sweetness, and sometimes smokiness. These are ranked from mildest to spiciest.
Chiles Negros
Chiles Negros: Large and long, with earthiness, mellow dried fruit flavors (raisins, prunes), mild heat.
This chile is very dark, nearly black, and is used frequently in making mole negros. The chile negro is used and loved more for its color than for its flavor since its taste and heat level are relatively mild. Keep an eye out for aliases: pasillas negros, pasilla chiles, or chiles Oaxacas.
Mulato
Mulato: Sweet, lightly smoky, dried fruit flavors.
Mulatos, like anchos, are a relative of the poblano chile, and have a similar smoky-sweet profile, especially when charred. However, they are darker than anchos with a brownish-purple tinge.
Mulatos are thick, meaty chiles, so they make a great addition to moles, pozoles, and other dishes where they can be blended into adobo or thick paste to add body, intense ripe fruit flavors, and dark colors to a dish.
Cascabel
Cascabel: Round, tropical, fruity (dried apricots, dried apples), relatively mild heat.
The cascabel (pronounced “kas-ka-bell”) is a round, hollow chile, and its name comes from the Spanish word for rattle (it is shaped like the end of a rattlesnake’s tail, and the seeds noisily rattle around inside the dried chile when it is shaken).
What it lacks in heat it makes up in strong aromas and an intense fruity sweetness reminiscent of tropical fruit. A great choice for when you want a chile with flavor but not much heat.
Ancho
Ancho: Ripe fruit flavors, lightly smoky, mildly spicy.
The ancho is a poblano chile that has been ripened to a deep red, then picked and dried. Its spice level fluctuates depending on the individual chile, but in general, the ancho has mild to moderate heat.
Anchos are particularly good for marinating meats as part of an adobo (chile paste), or you can stir some ancho adobo into masa to give a small kick of heat and beautiful dark red color.
Pasilla
Pasilla: Complex, dried fruits (raisins, prunes), medium heat.
The pasilla is named after the word for raisins (pasas) on account of its deeply sweet dried fruit flavors and wrinkly, dark appearance. Compared to the ancho, the pasilla’s texture is a bit tougher, and its heat more intense. They are combined with chiles mulatos and a few dried red chiles in Oaxacan-style moles to create a perfect blend of color, sweetness, and a little spice.
FAQs
How do you use dried Mexican chilis? ›
They're bright red with thin but tough skins, and because they're quite dry, they take well to toasting. Once they're toasted, you can cool them and grind them into a chili powder for sprinkling onto foods to add a dose of heat, or add them to stews, braises, and sauces like you would with guajillos.
How do you use dried chili peppers? ›They can blend seamlessly into soups, stews, chili and tomato sauce. Use them to supplement, or star in, a meat or fish marinade. Or work them into your favorite brownie or other chocolate dessert.
How do you use Mexican peppers? ›The fresh chilies are rarely used, but the popular dried form, the Pasilla, is great for many sauces in Mexican food such as enchilada sauces and mole sauces, or can be ground and made into a table sauce, or condiment.
Which dried chiles are the hottest? ›The Carolina Reaper, at between 1,400,000 and 2,200,000 SHU (Scoville Heat Units), is the world's hottest dried chile pepper and in November 2013 the Guinness Book of World Records recognized it as such.
How long do you soak dried chillies? ›Put the chillies in a bowl of lukewarm water and place a small plate on top to keep them submerged. Leave to soak until soft and fully rehydrated (this can take as long as 15-30 minutes, depending on the size).
What can I do with dried New Mexico chiles? ›Dried new mexico chiles. The New Mexico Chile, with subtle heat, is great when used in your favorite chili, soup, sauces, rice dishes or salsa. Add to a chicken or fish marinade for a complex flavor with a punch of heat.
How do you prepare dried peppers? ›When dried chilis get charred they will taste bitter and it's tough for a sauce to recover when this happens. Once you've roasted them, place them in a mixing bowl and cover them with the hottest tap water you've got. Let them reconstitute (re-hydrate) for 20-30 minutes. This will soften them up considerably.
How do you cook with dried chillies? ›- Step 1 – Preparing the chillies. Pull the stem off the top of the chilli. ...
- Step 2 – Toasting the chillies. ...
- Step 3 – Soaking the chillies. ...
- Step 4 – Blending the chillies. ...
- Step 5 – Cooking the paste (optional)
How To Rehydrate Dried Chili Peppers For Salsa - YouTube
What can I make with dried chile pods? ›- Ancho Short Rib Tacos. ...
- Lamb Shanks with Coffee and Ancho Chile. ...
- Adobo Sauce. ...
- Red Chile Pork Tamales. ...
- Ancho Chile Soup. ...
- Chipotle Maple Barbecue Sauce. ...
- Ancho Pork and Potato Tacos. ...
- New Mexican Red Pork Chili.
How long do dried peppers last? ›
In general, dried peppers can last up to three years. They can last longer, but only if they are correctly stored. If they are poorly stored, that can greatly shorten their lifespan.
How hot are dried New Mexico chiles? ›New Mexican chiles have a versatile flavor and heat level comparable to cayenne. Their heat ranges from 700 to 4,000 Scoville heat units. You may find this chile as a more complex alternative to cayenne in your recipes.
Which is hotter ancho or guajillo? ›Which is hotter, the guajillo or the ancho? The guajillo pepper is hotter than even the hottest anchos despite being relatively mild. Ancho chilies range from 1,000 to 1,500 on the Scoville scale, placing them in the mild range of hot peppers.
Are New Mexico chiles and guajillo chiles the same? ›Are New Mexico Chiles the Same as Guajillo Chiles. While both are from the same botanical family, Capsicum Annuum, Guajillo Chiles have a different flavor profile (a bit smokier tartness) and packs more heat 2,500-5,000 SHU.
Are guajillo and California chiles the same? ›Guajillo chile is hotter than chile California, having a Scoville heat scale of 2500 to 5000 SHU as opposed to chile California's Scoville heat scale of 500 to 2500 SHU. Chile California is used for preparing salsas and guacamole, while Guajillo chile is used for marinades, pastes, adobos, mole, butter, etc.
Do you remove seeds from dried chiles? ›Dried chile peppers are a versatile ingredient that can also be used to spice up marinades or rehydrate and stuff with your choice of meat, cheese, or veggies, chile relleno-style. Whatever route you decide to go with dried chiles in your cooking, just make sure to remove the seeds.
Do you need to wash dried chillies? ›To wash your dried chiles, simply rinse them with a little warm water and no soap. If you're going to rehydrate them, you won't need to worry about drying them, but if you plan on turning them into chile powder we recommend letting them air dry for at least 24 hours and then toasting before trying to grind them.
How do you remove stems and seeds from dried chiles? ›Remove Seeds and Stems
Then, cut a slit down the side of the chile to split it open. The majority of the seeds will shake right out. Use your fingers or a spoon to scrape any additional seeds off and pull off any dried veins.
To rehydrate, put the chiles in a bowl and cover with boiling water or broth. Weigh the chiles down with a plate, and set them aside for several minutes to soften. Clean, dice (use a knife for softened chiles) and use as needed.
Which chile is hotter New Mexico or California? ›Varieties of the pepper grown in New Mexico tend to be hotter than those grown in California which can be caused by heat and soil variances. So keep in mind if you select a New Mexico chili vs. a California chili even though they look the same, you can expect more heat on the New Mexico chili.
Are New Mexico chiles hot? ›
...
| New Mexico chile | |
|---|---|
| Origin | New Mexico |
| Heat | Hot |
| Scoville scale | 0–100,000 SHU |
Guajillo chiles [pronounced gwa-HEE-yo] are dried chiles used throughout Mexico as a base for rich salsas and sauces. They add a complex fruity flavor with little burn. Cooks will add other chiles such as the chile de árbol to bring up the heat in a dish.
Can you use dried chillies instead of fresh? ›Chilli flakes: These are made from dried, crushed chillies and can be used in place of fresh chillies: half a teaspoon equals about one chopped fresh chilli. Chilli powder is made from ground dried chillies and can be used in place of fresh chillies: half a teaspoon equals about one chopped fresh chilli.
How do you cook dried chile de arbol? ›Bring a saucepan of water to boil, then turn the heat off, add the arbol chiles in, cover the pot, and let the chiles rehydrate for 10-15 minutes, or until they feel soft and pliable. Your arbol chiles are now ready to be used in a wide variety of Mexican salsas or enchilada recipes.
What can I do with dried Hatch chiles? ›Grind the dried hatch chiles into a powder and add to an apple cobbler and serve with lightly whipped and sweetened cream. Dried new mexico chiles. The New Mexico Chile, with subtle heat, is great when used in your favorite chili, soup, sauces, rice dishes or salsa.
Can you soak peppers in water? ›Soak Chiles in a Vinegar and Water Solution
If after that time they are still too hot for your taste, drain them, add more vinegar and water, and let them soak a little more. This method helps temper the jalapeños' heat without destroying their distinctive flavor. Peppers need to be cut open for this to work.
Any pepper can be made into hot sauce and the jalapeño, serrano, habañero, cayenne or tabasco are all good choices. Chocolate habañero is really good!
How do you grind dried chili peppers? ›Place chiles on a baking tray/sheet pan and bake for 10-15 minutes to dry them out further. They should be more brittle and less pliable. Remove from oven and cool. Working in batches if necessary, place extra-dried chiles into a grinder and pulse to a fine powder.
Can dried peppers get moldy? ›They must not be stored in a humid area where there is moisture. The dry peppers will absorb that moisture and partially rehydrate which opens up the potential of mold.
Are dried peppers hotter than fresh? ›Yes, dried chilies are typically hotter than their fresh counterparts.
What are dried peppers called? ›
The pasilla chile or chile negro is the dried form of a variety of Capsicum annuum named for its dark, wrinkled skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chile.
How long are dried New Mexico chiles good for? ›Whole dried peppers will keep six months to one year when stored in an airtight container in a cool, dry, and dark location away from direct sunlight.
What is a dried poblano called? ›Ancho chiles (also called anchos) are dried poblano chile peppers. Most poblano peppers are green, which means they are unripened. To produce anchos, the peppers are allowed to ripen on the plant until they turn red in color. They are then picked and dried.
What is a dried jalapeño called? ›Chipotle. A dried jalapeno, chipotles are smoky, spicy, and a little sweet. There are two types: The chipotle meco is big, tan in color, and has a strong flavor. Bayless considers it a specialty chile, good for stuffing. The more common chipotle morita, also called chipotle colorado, is small, dark red, and sweeter.
Which is hotter ancho or chipotle? ›Ancho peppers are mild, with a heat profile ranging from 1,000 to 1,500 Scoville heat units. Chipotle powder is a bit hotter, ranging from 2,500 to 8,000 SHU.
What is the difference between arbol and ancho? ›Arbol chiles are a small Mexican chile sold fresh, dried or powdered and are always called arbol. Ancho chiles, on the other hand, are always dried and are called poblano peppers when fresh. I have noticed that stores will often sell poblano peppers as pasilla peppers, which are an entirely different pepper altogether.
Which is hotter ancho or Cayenne? ›Which is hotter, cayenne or ancho? On the Scoville scale, ancho peppers rank at around 1,000 to 1,500 Scoville heat units (SHU.) That's a mild level of spiciness, quite a bit less than a jalapeño (2,500 to 8,000 SHU.) Cayenne pepper, on the other hand, ranges from 30,000 to 50,000 SHUs.
How do you reconstitute dried guajillo chiles? ›Set peppers into a bowl of boiling water. Make sure to use just enough water to cover the peppers. Cover and allow to sit for 15-20 minutes. Remove from water and use as needed.
Are dried guajillo chiles hot? ›The guajillo is where dried chile peppers start to get spicy. It's a medium to hot pepper, ranging from 2,500 to 5,000 SHU, or similar to a semi-mild jalapeño. Its complex smoky flavor balances the heat perfectly.
What is the difference between guajillo and pasilla chiles? ›The primary difference between pasilla vs guajillo is their appearance, taste, and uses. Pasilla is mostly used in sauces, while guajillo is used in Mexican cuisines, such as salsa and tamales. Pasilla peppers are most times known as Chile negro.
What are California chiles called? ›
California chiles are also known as Anaheim chiles, New Mexico chiles. Green Chiles or Chilacas. These are mild chiles, when fresh are used for chiles rellenos. They can also be added to casseroles, stews, soups, and sauces.
What is a dried serrano pepper called? ›Dried Serrano = Chile Seco* (or more specifically: balin, chico, tipico and largo)
Can I use guajillo chiles instead of ancho? ›Yes, you can use ancho peppers in place of guajillo chile peppers in any recipe, though the flavors are not identical. Anchos have an earthier, darker flavor, where guajillos are a bit fruity with notes of green tea. They actually work wonderfully when used together.
How do you cook with dried chillies? ›- Step 1 – Preparing the chillies. Pull the stem off the top of the chilli. ...
- Step 2 – Toasting the chillies. ...
- Step 3 – Soaking the chillies. ...
- Step 4 – Blending the chillies. ...
- Step 5 – Cooking the paste (optional)
The question of how much dried chili equals fresh depends on the composition of the chili powder. If undiluted, you can use a slightly less amount of chili compared to fresh. Chili powder can bring a more profound, slower heat than fresh chili. Half a teaspoon can be used for one chopped fresh chili.
How do you use dried ancho chilis in chili? ›Ancho chiles are softened and reconstituted in hot water before being pureed into sauces. Remove the stem and seeds first. Next, soak them in the water for 15-20 minutes. If you puree the peppers for sauces after rehydrating them, the flavor will be more consistent.
How long do you boil dried chili peppers? ›How To Rehydrate Dried Chili Peppers For Salsa - YouTube
How do you prepare dried peppers? ›When dried chilis get charred they will taste bitter and it's tough for a sauce to recover when this happens. Once you've roasted them, place them in a mixing bowl and cover them with the hottest tap water you've got. Let them reconstitute (re-hydrate) for 20-30 minutes. This will soften them up considerably.
Are dried chillies good for you? ›They Have Cardiovascular Benefits
Dried chillies of certain varieties such as cayenne help to minimise cholesterol, triglyceride levels, and platelet aggregation. They also increase your body's ability to dissolve fibrin, a substance that leads to the formation of blood clots.
Remove Seeds and Stems
Then, cut a slit down the side of the chile to split it open. The majority of the seeds will shake right out. Use your fingers or a spoon to scrape any additional seeds off and pull off any dried veins.
How do I rehydrate dried chiles? ›
To rehydrate, put the chiles in a bowl and cover with boiling water or broth. Weigh the chiles down with a plate, and set them aside for several minutes to soften. Clean, dice (use a knife for softened chiles) and use as needed.
Are dried chillies hotter than fresh? ›Yes, dried chilies are typically hotter than their fresh counterparts.
How long are dried peppers good for? ›In general, dried peppers can last up to three years. They can last longer, but only if they are correctly stored. If they are poorly stored, that can greatly shorten their lifespan.
What is the difference between ancho and guajillo chiles? ›Guajillo chiles is the dried form of mirasol chile and are the second-most commonly used dried chile in Mexican cuisine after poblanos. Guajillo chiles are used to make salsas, marinades, pastes and in stews. Ancho Chiles are dried poblanos, they are dark, wrinkly and shiny.
Is chile ancho hotter than chile guajillo? ›The guajillo pepper is hotter than even the hottest anchos despite being relatively mild. Ancho chilies range from 1,000 to 1,500 on the Scoville scale, placing them in the mild range of hot peppers.
How hot are dried New Mexico chiles? ›New Mexican chiles have a versatile flavor and heat level comparable to cayenne. Their heat ranges from 700 to 4,000 Scoville heat units. You may find this chile as a more complex alternative to cayenne in your recipes.
What can I do with dried Hatch chiles? ›Grind the dried hatch chiles into a powder and add to an apple cobbler and serve with lightly whipped and sweetened cream. Dried new mexico chiles. The New Mexico Chile, with subtle heat, is great when used in your favorite chili, soup, sauces, rice dishes or salsa.
Can you soak peppers in water? ›Soak Chiles in a Vinegar and Water Solution
If after that time they are still too hot for your taste, drain them, add more vinegar and water, and let them soak a little more. This method helps temper the jalapeños' heat without destroying their distinctive flavor. Peppers need to be cut open for this to work.