Product Focus : Mexican Chilies

Mexican food is up and coming, and unlike Tex- Mex cuisine, there is a drive to provide the real flavours of Mexico. To support this interest, we have been steadily expanding our range of Mexican speciality products, particularly Chilies. Chilies underpin and define the true flavours of Mexican Cuisine and each has their place.

Chili peppers should be harvested for maximum colour, when the pods have partially dried on the plant, as the succulent red pods have not fully developed their colour. Pod moisture content from red chili peppers is between 65% and 80%, depending on whether they are partially dried on the plant or harvested while still succulent. 

Dehydration temperatures range from 140-150 degF (60-65 degC), but higher temperatures may be used in the initial stage of drying, if moisture content is high. Chili peppers are dried to 8-12% moisture. The ratio between fresh weight of peppers and the final dry pods is about 5:1. 

Chilies may be Sun-Dried, Oven Dried, Dehydrated or Field Smoked.  

For further information on this or any other products, please call or mail

  

How To Use Dried Chilies

1 de-seed the Chilies, remove the stems, then grind or crush

2 Soak the Chilis in hot water water to soften 

3 Blend into a puree and add to sauces as required

 

 

	Chili Ancho    These are Dried Poblano Peppers. They are usually Dark Red to Black & Heart shaped. They have a mildly aromatic flavour similar to sweet Paprika. Heat— Moderate . Size 8 –12 cm
	Chili de Arbol    Arbol chilies are related to Cayenne Pepper and are very Hot (15-30,000 scovilles). They add Grassy Flavour and heat to dishes, also used for flavouring Oils and Vinegars or making Hot Table Sauces. Size 5-7cm
	Chili Cascabel Chili   Cascabels are a rich Brown colour. Cascabel translates as ‘Little Bell’ . Also known as the rattle Chili as they rattle when you shake them. They have a slightly nutty flavour and are used to flavour Salsas and Moles. Size 2-3 cm
	Chili Chipotle ‘Meco’   Made by Smoke Drying Jalapenos, Chipotles were a way for the Aztecs to preserve their Jalapeno crops. They are Brown and very dry and have an intense smoky Flavour. Known as ‘Tipico’, this is the Most Highly regarded Chipotle. They are Medium Hot c. 10,000 scovilles and add a delicous smoky flavour to any sauce or marinade . Size 4-7 cm
	Chili Chipotle ‘Morita’   Morita means ‘little blackberry’ in spanish. This isn’t smoked for as long as the ‘Meco’. It is a dark reddish to purple colour and is derived from a smaller variety of Red Jalapeno. Size 3-5cm
	Chili Guajillo   This Guajillo is a mild to Moderate heat 2,500—5,000 scoville chili that is reddish brown in colour. Used for Salsa, particularly for Tamales, It is also great in Butter Pastes and rubs for all kinds of meat. Size 8-13cm
	Chili Mulato   Another dried Poblano with a milder heat than the ancho, It’s Brownish-Black in colour. the Mulato has a sweet hint of chocolate/liquorice and is a key chili in the production of moles. Size 10-12cm
	Chili Pasilla   Also called chili Negro (black), it’s the dried form of the fresh chili ‘Chilaca’, It is used in salsa, Stews. A mild chili (250-4000 scovilles), the Pasila has a rich smoky flavour and a deep earthy flavour. Size 15-20 cm
	Chili Piquin   Also known as Bird pepper, Piquins are tiny and very hot (30-60,000 scovilles ) and are used in pickling, Hot salsas and sauces and also as a spice. They have a nutty, citrus flavour. They help to give Cholula hot sauce it’s distinctive flavour. Size 1-1.5cm