Mexican chili peppers before and after drying

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Mexican chili peppers before and after drying


The magic of Mexican ingredients is also in the chilies. Did you know that they change their name once they are dry?

In Mexico the chili consumption It is quite a tradition and it had to be, there are at least 64 varieties of chili peppers.

With all this variety Many of us could be confused since fresh chilies when dried take another name and can be used for different dishes.

The most consumed is the jalapeño, which when dried becomes the famous chipotle and there are other varieties like this. Here we leave them, without a doubt you will be surprised.



mexican chili peppers


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mexican chili peppers

Jalapeño-chipotle

The jalapeño pepper is left to ripen and smoked, in this way it becomes chipotle as we know it and to taste it can be accompanied by adobo.

60% of the production is used in the pickle industry, 20% is consumed fresh and the rest, in the ripe state, is processed by drying and smoking to obtain the chili we know as chipotle. The main producing states are: Chihuahua, Veracruz and Oaxaca.

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FOLLOWING

FOLLOWING

That’s right, the same one that is used to prepare the traditional chiles en nogada also happens to be the width. Some varieties of poblano pepper result in the mulatto.

Chilaca-pasilla

The fresh chilaca has a bright green color and an elongated shape when it dries, becomes pasilla and takes a color between reddish and brown.

It is grown mainly in Chihuahua, Nayarit, Jalisco and Michoacán.

Anaheim-colorado

Anaheim is the common green chili in northern Mexico and the southern United States. You can also find it as a Magdalena chili and once dry it is known as red which is used for marinades, barbecues and stews.

Mirasol-guajillo

90% of the mirasol pepper production occurs in the states of San Luis Potosí, Zacatecas and Chihuahua.

While it is fresh, it has a light green color and is dry, it takes the name of guajillo with a bright red color.

Serrano-dried chili

The serrano pepper is also known as green, it is originally from Puebla and Hidalgo, it is easy to find pickled and it is the second most produced variety in Mexico.

When ripe it takes the name of dried chili.

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