No Mexican dish is complete without heat, and what better way to add that spice than with chili peppers? From jalapeños to habaneros, chiles are a staple of Mexican cuisine, adding flavor, color and intensity to dishes.
Below, we’ll take a closer look at the different types of Mexican chili peppers and how they’re best incorporated into dishes.
A Brief History of Mexican Chili
Mexico’s love affair with chili peppers dates back centuries, when they were first introduced by the Aztecs and Mayans, who cultivated and traded them. These hot peppers were valued not only for their heat, but also for their medicinal properties.
Over time, the cultivation and consumption of Mexican chiles spread throughout the country and became an integral part of the country’s culture passed down through the generations.
Types of Mexican Chili
Currently, Mexico is one of the world’s leading producers and consumers of chili peppers, with more than 60 varieties grown and used in various dishes. These six types of Mexican hot peppers are the most popular for cooking:
Poblano (Latitude)
Poblanos are dark green, mild peppers with a sweet, fruity flavor similar to raisins or prunes. They are often roasted and used in dishes like Chile Rellenos (which translates to “stuffed peppers”) or added to sauces for subtle heat.
Poblanos are sometimes sold dried as ancho chiles, which require soaking in water before use. Be aware that the drying process makes these Mexican chiles more intense in flavor and heat than the fresh version.
Jalapeño (Chipotle)
Jalapeños are a popular choice for adding medium heat to dishes. These Mexican chiles are usually green and have a slightly smoky, grassy flavor. They can be used fresh or pickled at local supermarkets or canned chipotle or powdered at specialty grocers.
Jalapenos are often used in salsas, dips, and nacho or taco toppings.
Serano
Serranos are small, thin peppers with a bright green color. They are similar in heat to jalapenos, but have a sweet, crunchy flesh that tastes like hot peppers. Serranos’ thick skin makes them perfect for roasting and adding to dishes like salsas and relishes.
Guajillo
Guajillo chiles are mild to medium hot with a sweet, berry flavor. They are often sold dried and have a dark red color. These chiles are used in traditional Mexican dishes such as mole or enchilada sauce, and can also be dehydrated and powdered to add flavor to soups and stews.
corridor
Pasillas, which means “little raisin” in Spanish, are long and thin peppers with a dark brown color. They have a rich, smoky flavor with hints of berries and licorice. Pasillas pair well with seafood, such as Camaroned Al Mojo de Ajo (Mexican Garlic Shrimp), and are often used in moles or sauces.
Habanero
Considered one of the hottest peppers in the world, habaneros are small, lantern-shaped chiles with a bright orange color. They have a fruity, almost tropical aroma and some serious heat. Be careful when handling habaneros, as their oils can irritate the skin and eyes.
For a fiery kick, Habaneros are best used sparingly in hot sauces, marinades and salsas.
Must try Mexican food with chili
Chili in Mexico is all about heat, flavor and balance. Here are some must-have dishes that showcase the versatility of Mexican hot peppers:
Spicy salsa verde
Fresh jalapeños and serrano add heat to this tangy, herb-packed salsa verde. Roasted jalapeños, tomatoes and garlic are mixed with cilantro, lime juice and avocado for a creamy, tangy dip that pairs perfectly with tortilla chips or as a taco filling.
Chipotle shrimp
This spicy shrimp dish is packed with flavor thanks to the use of chipotle peppers in the adobo sauce. The smoky, tangy sauce pairs perfectly with plump, juicy shrimp and is often served over rice or crispy tortilla chips for a hearty and satisfying meal.
Traditional Enchiladas
Soft corn tortillas filled with chicken or vegetables and smothered in a rich, chile-based sauce made from dried guajillo chiles. These enchiladas are staples in Mexican homes and restaurants.
Stuffed peppers
A classic Mexican dish made by stuffing poblano peppers with a cheese and meat mixture, then dipping them in an egg batter and frying them until crispy. These delicious stuffed peppers are often served with a spicy red sauce to add heat.
Red pozole
This hearty soup is made with pork, hominy, and dried pasilla chiles in a rich, spicy broth. It’s best served with toppings like shredded kale, radishes, avocado and lime to add freshness and balance the heat.
Get your Mexican chili fix at Benito’s
At Benito’s, we like to incorporate different types of Mexican peppers into our dishes to enhance the flavor and increase the heat. Delight your taste buds with our selection of authentic Mexican cuisine in Texas.
Visit us today! or order at (817) 332-8633 to experience Mexican chili in all its fiery glory.
