Mexican chillies

Mexican chillies

Mexican chilli par excellence, the Jalapeno

The Jalapeno pepper is synonymous with Mexican chili in the world. Together with two other species, Serrano and Poblano, it is probably the most widespread and well-known chilli pepper in the world. Under the Jalapeno family several subspecies are identified that differ in color, degree of spiciness, size and shape. A great variety of fruits has made these Mexican peppers a real strength of spicy cuisine, so much so that there are hundreds of gastronomic recipes based on the moderate spiciness of Jalapeno. Characteristic of this fruit is that it is often consumed not yet fully ripe, so as to preserve its accentuated fleshiness and fruity aroma which is lost when fully ripe. Suitable for all those who love not overdone spicy.

Mexican Serrano chillies, moderate fire

Among the Mexican peppers, the Serrano has moderately spicy fruits and this means that it is used for the preparation of not too strong condiments, such as sauces for the dressing of salads or marinades. The color starts from a very bright emerald green to an intense ruby ​​red when fully ripe. On the Scoville scale, or the scale used to graduate the spiciness of a chili pepper, it stops at about 15,000 units. Cultivated at the base of the Mexican mountain ranges, the Serrano, also lends itself to being used dried and in that case it takes the name of Chille Seco. The flavor has a very pleasant very intense citrus aftertaste and in the kitchen it is very often used for one of the most famous recipes of Mexican gastronomy, the pico de gallo.

Habanero, the Mexican gold in the kitchen

To be precise, the Habanero is a chili pepper discovered in the Amazon area of ​​Brazil, but thanks to the explorers of the Mayan period, it was imported into the hinterland of the Yucatan peninsula, favoring its massive cultivation already in pre-Columbian age. Returning to the present day, it must be said that today the Habanero is cultivated in many areas of the world that have at least a tropical temperature, given that such chili peppers need a lot of sun to reach maturity. Thanks to its high degree of spiciness, in the kitchen it is used to create typical dishes of Mexican gastronomic culture, from tacos to chicken fajitas. Different are the colors and species that distinguish it, Habenero Chocolate, Red, Yellow, White and Orange are the most widespread and most cultivated in the rest of the world.

Pasilla, the chili pepper for lovers of light spiciness

Pasilla is a Mexican pepper that is often loved in the kitchen by those who bear the characteristic high spiciness of other Mexican species. Its fruit is very elongated up to 23 centimeters. The coloring is iridescent and comes to be of a very dark color in the phase of full maturation while on the palate it gives an aftertaste of dried grapes, a characteristic from which it also takes its name, and on the Scoville scale does not reach 1,000 units due to its spiciness . It is often used dried or smoked in the kitchen and for the creation of sauces such as the famous negro mole which is well suited to be served together with dishes with delicate meats, such as chicken or duck. A fantastic fruit that can also be eaten very fresh.