2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Mexican cuisine, popular for its spicy flavors and irresistible aromas, is best known for its unique ingredients and spices, which it skillfully combines. The most used products are corn, zucchini, beans, mushrooms, known as whitish, avocado, various varieties of tomatoes and more.
What gives it its spicy and sometimes downright spicy taste are the chili peppers, which are actually its basis. They are widely used in the preparation of soups, salads, appetizers, main dishes, and sometimes even desserts. Here are the most popular types of chili peppers:
1. Jalapeno
This is probably the most common type of hot pepper and it really is very hot. It can be eaten fresh, and if it is dried or smoked, it is already called chipotle. And the name jalapeno comes from the name of her homeland - the capital Jalapa of the Mexican state of Veracruz.
2. Arbol
It is used mostly crushed and serves as a spice. Arbol is also very spicy and is an indispensable ingredient in Tex-Mex cuisine.
3. Pikin
Mostly fruits and vegetables are mostly seasoned with this miniature pepper.
4. Huatulco puntado
Its homeland is the tourist resort of Huatulco in Oaxaca, where it is most widely consumed. Huatulco Puntado is extremely hot.
5. Abanero
It can be yellow, red or green, but it is always fiery hot. It is grown in Tabasco, Yucatan, Campeche and Quintana Roo.
6. Poblano
It is not one of the hottest peppers and can be used in almost all traditional Mexican dishes, but it is indispensable in the preparation of stuffed chili peppers with walnut sauce. If dried, it takes the name Ancho and is consumed as a spice for broths and Mexican mole.
7. Morita
Like chipotle, this chili dries. It is also known as mora or chilaile.
8. Anaheim
It is mainly used for filling, as it is quite large. If it dries out, it's called California.
9. Serrano
It is used in the preparation of guacamole, various soups, salads and even sauces.
10. Passion
It has a devilish black color and is used to make mole sauces. If it's fresh, it's called chilaka and it's not as spicy. If it dries, its spiciness becomes very strong, while at the same time acquiring a light fruity aroma.
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