Tipos De Chile.

Fresh chili

Chile Chilaca.
Chile fresh, green-black, shiny little flat elongated and twisted, fleshy, spicy and sometimes is extremely spicy, usually measured between 15 and 23 cm long and about 2 or 3 cm wide. When it dries, it becomes black and is called Pasilla, in fact, the vast majority are left to dry. Mainly grown in the states of Jalisco, Nayarit and Michoacán. The Chilaca is used primarily in the Midwest, usually roasted and peeled before use. In the capital is a common Chile, is made in slices or chopped integrates many dishes. In Michoacan Chile is a very important call or Cuernillo Chile Chile to shred, the latter name is because it usually shredded, ie do thin strips or slices: it used in regional dishes such as Pork cerne uchepos (type tamale dumplings) or corundas.

Chile Guero.
Generic name that applies to any Chile yellow, yellow or yellowish green. In different regions of Mexico have blond Chiles is totally different shape, size, flavor, intensity of itching and use. Among them, Chile caribe, Carricillo, Trompita, x cat ik and Chile yellowish to fill.

Chile Habanero.
Chile light green when ripe goes from yellow to orange, the texture is smooth, its shape resembles a flashlight, measuring about 4 cm long and 3 wide. Chile is considered the most spicy of all. Chile is the classic Yucatecan food. The vast majority prefer to use when it is green or yellow. Not used dry, eat fresh, raw, roasted or boiled. It stings to make the sauce raw IK-NI-PEK, ground in sauces, sometimes just break it and pass a little faster for some sauce to release his itching. He is originally from the Caribbean, no one knows exactly Habanero because his name apparently was not brought from Havana, Cuba. Decades ago that Chile was consumed only in the states of Yucatan, Tabasco, Chiapas and Veracruz is now much easier to get up in the Midwest.

Jalapeño.
Chile fresh, green or dark green, elongated conical, sometimes ending in sharp or flat, fleshy skin is shiny. Average length of about 6 cm long and 2.5 cm wide. It is considered spicy or very spicy. It is widely grown in different regions of the country by what is known by several names, regional or local. Widely used as green Chile, raw or cooked, it gives itching to different green sauces, tomato sauces and salsas table. It can be filled with cheese, egg and weathered snack works.
Jalapeño's name is the most used around the country, you are given this name because she said that formerly were grown in Jalapa, Veracruz where traded to other parties, are now no longer grown there, but Chile is a very known and used in the cuisine of Veracruz. In the capital also called Chile Shovellers because formerly only carried it during the time of Lent, was a special Chile stuffed with cheese or tuna. There are some regional variations as Chile Gordo at the port of Veracruz. The Papaloapan Chile Jalapeño variety of kid that supposedly grows near Papaloapan, Veracruz. The Chile Grated (or Meco), the corky Chile (Chipotle) are jalapeno peppers that have veins or streaks on the surface of the skin can sometimes have the typical form of the original Jalapeno recognizes, too, a Chile-called "joy "which has the typical form of a large Jalapeno, are said to be very spicy and to eat because" happiness ", ie that which leaps chili paste up. The Jalapeño largest measuring about 12 cm long and about 4 cm wide, is red and has stripes that simulate fish scales, reminiscent of red snapper, hence its name and is in Oaxaca and Puebla.
When it comes to their state of maturation takes a deep red color and is used interchangeably with green. In the dry versions of the most important is for Chipotle becomes very popular across the country, this is smoked as it dries and often is canned in adobo sauce (vinegar) and sweet marinades to prepare, resulting Chipotle Chile at a very spicy and sweet.

Chile Manzano.
Chile fresh, succulent, bulbous, cone-shaped, bright yellow skin deep, measured on average about 5 cm long and 3 cm at its widest part. It is extremely spicy, so much so that rivals Habanero spicy as most of the country. In Chile Peron call Michoacán, Veracruz is the Chile Cera, in Oaxaca is the Canary Chile, for its distinctive yellow color. There are basically two types of this Kingdom, which are green and ripen to yellow color and those who are green and turn red when ripe, but the yellows are the most spicy.

Drying takes its name from Chile Cascabel, is given this name by the rattlesnake, the sound made by his rattle at the end of the tail is similar to the sound of the rattle Chile seeds, dry red has a dark and very spicy.

Chile Poblano.
Chile fresh, meaty, large size, flattened cone shape with some undulations, generally dark green with shiny skin, although some varieties can be clearer. It is not considered exactly spicy, tastes defined, it can sometimes be hot. El Poblano first measured an average of 12 cm and 6 cm at its widest part. Chile is the most used around the country and that more acres are planted. This Chile is widely used in the kitchens of the Midwest states. Integer is the favorite to fill in, became famous with the Chile relleno and Chiles in Walnut Sauce, among others. It is very common them in slices with cream and cheese are also added to the tomato sauce for pork stews or mixed tail eggs are used as garniture for soups, on rice. Also ground with cream or white sauce to make the call Poblano sauce or cream that is usually on Huitlacoche crepes (corn fungus). To fill this Chile is due to peel, usually handle, gets a sweat in a plastic bag and cut the skin open and the seeds are removed. This Chile is almost always used when green, makes maturing to bright red when dried becomes the Chile Ancho. The Mulato Chile also is also obtained from a variety of Chile Poblano is dark green when fresh. The name of the United States comes from the valleys of Puebla, which is where it is believed they began the first crops.

Chile Serrano.
Chile small cylindrical green, sometimes its completion is a point, measured on average 3 to 5 cm long and an inch in diameter, is considered spicy, usually occupies for its seeds and veins also very spicy. His skin is smooth and shiny, never dull or wrinkled, the vast majority in India is consumed immature, ie green and turns red when ripe and used in the same way. It easily kept in the refrigerator for more than 10 days should not be frozen. It takes its name from its place of cultivation are the mountains of the states of Puebla, Hidalgo and Mexico, ham is the best known name throughout the country, although it is called green Chile, it should be noted that when the recipes do not specify or single say it is the green Chile Chile Serrano.
It can be eaten raw, cooked, roasted or fried. When pica is usually crude and mixed with other ingredients to make different sauces, including the so-called salsa or guacamole. When used for cooking sauces such as ranch or cooked green sauce. Integer is added to the Mexican rice. It is roasted on griddle or grilled and then pounded with other ingredients to make sauces roasted. Also they are fried in a little oil or butter and served in restaurants, called chiles. A large percentage of serrano peppers canned in various presentations and meet with the names of Pickled Serrano Peppers, Pickles, in Rajas, and so on.
Less common is the dry Serrano Chile, which can be used whole or ground. The Serrano Chile may be substituted for the jalapenos.

Chile Verde.
This name is given to all fresh peppers are green, usually immature, so it can deal with Chile Serrano, Jalapeno, Amashito, or Chile Poblano Water, among others. In the center of the country when you mention refers to the green Chile Chile Serrano. When there is this automatically using Jalapeño. In the north is the Green Chile Green Chile north. In Yucatan the Green Chile Green Chile is the Yucatec, which is about 5 cm long and 2 cm wide.

Chile X-CAT-IK
Chile Yucatan Peninsula, pale yellow, thin, pointed, conical elongated slightly wavy, measuring about 11 cm long and 2 to 3 cm at its widest part, may be moderately spicy or very spicy, mostly used fresh, roasted, whole unpeeled part of pickled fish or shellfish, poultry dishes like turkey or chicken. The name of Chile in Maya means blond or blond. It is also considered a blond Chile. As part of the culinary evolution of the Yucatan peninsula, now these peppers are filled with cochinita pibil, Dogfish, among other fillings, served capeados or without weather and can be served hot or cold.

Chile red pepper.
Chile almost always fresh, dark green or red, although it is also yellow and orange, is large, glossy, fleshy, is said to be a Mexican Chile that was cultivated first in the region of Castile in Spain and then in other parts of Europe. They are commonly called peppers or pimentos. It's easy to find in the popular markets, which sells very well although it is noteworthy that in traditional Mexican food there is no dish with this Chile and often bought to decorate the plates by the flashy colors available. Possibly the only use it has is as a substitute Sweet Chilli, that is considered a Chile Peppers for its spicy sweet neutral.


Dried chiles.

Chile dry.
A generic term used for a large number of peppers that are left to ripen and dry or dehydrated, dried and are widely used in Mexican cuisine. Among them are the Chile Ancho, Mulato, Guajillo, among others. Some peppers are smoked as well as dry as Chile Chipotle, Mora and Morita. These and others form the large group of Mexican cuisine is known as dried chiles.

Ancho Chile.
Chile dry, reddish brown, average length of 12 cm long and 7 cm at its widest, has a triangular shape, its texture is rough feet and bright, it must be flexible to the touch and never stiff. By soaking acquires a tone brick, and is responsible for giving color to most of the dishes in this color. Chile is the most widely used in many different forms. When fresh is Poblano.
Not to be confused with Mulato Chile, which is darker and bigger. To distinguish them is opened and viewed against the light, is the ancho chili and red stained glass mulato chili brown. In many parts of the country is known as Chile to cook, because it is in sauces for dishes of all types of meat broths and soups are colored. This Chile are any moles, marinades, different kinds of spicy sauces.

Cascabel Chile.
Chile dry round, almost spherical, reddish brown, average length of about 3 cm in diameter, smooth, hard-shelled, moderately spicy, pleasant flavor, something anuezado. With the hot sauces are made. When the waves that India, its seeds sound like a rattle or bell. Hence its name. The Catarina Chile is similar to this.

Chile Catarina.
Dried chili, also called the beetle, is immature green and bright red when ripe, red and sepia when dry, with oval-shaped tip end, grows to 3 to 6 cm long and no more than 3 cm in diameter, their skin is thin and provides a red color to sauces, it's used in stews, marinades, soups and spicy sauces. It occurs in Aguascalientes, central and northern Mexico and southern United States. It's funny that it sounds like the Cascabel Chile.

Chilcostle Chile.
Dark red dried chili thin skin, measured between 12 and 15 cm long and 3 cm wide, pungent taste, is a regional de Oaxaca Chile is grown in the area of Cañada Chica. It is difficult to achieve in the state, outside of which no longer sold. In Oaxaca is used to give some itching to sauces, moles, stews and tamales. Its name comes from Nahuatl Chilli, Chile and Coztic yellow "yellow Chile.

Chilhuacle Chile.
Under this name is dried Chiles house three different colors. The Chilhuacle black, red and yellow, share several characteristics: they are from Oaxaca, are cultivated only in the region of Canada Girl, are very expensive, rare, hard to get in and out of Oaxaca state, to dry and retain their original form is not wrinkle like others, their skin is smooth. Each key is its protagonist in different types of moles. Today is replaced by the Chile Guajillo. Its name comes from Nahuatl and means "Old Chile.

Black Chilhuacle Chile.
Is black skin, dull, bulky shape resembles a miniature bell pepper Chile, usually measuring about 7 cm in diameter and about 8 cm long, moderately spicy. Their fruity aromas and flavors reminiscent as to snuff, prune and chocolate. The most expensive of the three, is somehow easier to find, 8 Chiles weigh about 100 grams, its color is a very important Chile in preparation for the black mole from Oaxaca. The Guajillo Chile roasting until a black tone is generally replaced.

Chile Chilhuacle Amarillo.
It's yellow - orange, about 6 cm in diameter at its widest point and about 9 cm long, is the scarcest of the three, by their color is indispensable in the Oaxacan yellow mole.

Chilhuacle Chile Rojo.
It measures 6 to 9 cm long and about 6 cm in diameter, is a dark red-black, very similar to chilhuacle yellow, moderately spicy, is used in several types of moles from Oaxaca.

Chile Chipotle.
Canada Dry and smoky, dark brown, wrinkled texture, very spicy, Chiles is one of the most spicy of all dry, average is about 6 cm long and about 2.5 cm at its widest part. When fresh is the Jalapeño. Its name comes from Nahuatl, Chilli, Chile and Poctli, smoke, "Smoked Chile. The smoking technique dates from prehistoric times. This Chile is hot sauces and stews are sometimes called enchipotlados. It is sold dried in the markets to make pickled or marinated, but the vast majority of pickled peppers or marinated, can be consumed, and only very few people are doing at home. This Chile is the most popular throughout Mexico.

Tree Chile.
Chile long, thin, average length of 7 cm long and 1 cm wide. When color is fresh green and red when ripe, it can achieve in the popular markets very easily, their flavor is similar to Serrano Chile, Chile's dry tree is bright red, very spicy, this is how most consumed. Used to make various stews itching, when done in sauce are not removed the seeds and veins. It is very common especially for table sauces. This tree does not grow in Chile as its name suggests, simply plant where it grows taller than the average for other species. If the recipe mentions Chile tree and not specify whether fresh or dried, they should always use dry.

Guajillo Chile.
Chile dry, reddish brown, smooth skin and elongated triangular-shaped, average length about 10 cm long and 3 cm at its widest part. When ripe the Chile Marisol, is more important and used as dried chili, fresh as its consumption is extremely low, because almost everything is intended to dry. This together with Chile Ancho Chile are probably the most used around the country.
Its use is in all kinds of stews with pork, chicken, beef or other meat, is a part of mole, marinades, chutneys and so on. This is mostly used in blends with other Chiles, because one does not produce a good sauce. Must always be soaked before use and sometimes fails blender grind perfectly, so strain it is often preferable. There are three variants of the Chile Guajillo Ancho, which is not spicy, Guajillo Chico, which is moderate itching, and Guajillo Puya, which is very hot.

Chile Morita.
Smoked dried chile, Chile smaller than the default, much like this, your skin is smooth, shiny, similar to the delay, measured on average 3 cm long and 2 cm wide. It comes from a small variety of jalapeño, it is very spicy with some sweetness, is used as the default or chipotle Chile, some say this is tastier.
Mainly it is used in parts of Veracruz, Puebla and the Capital. To become hot sauces, stews of beef, chicken or pork, pickled or marinated.

Chile Mulato.
Chile dry, blackish brown, with color and shape similar to Chile Ancho, but different, has on average 12 cm long and about 7 inches wide, it tastes somewhat slightly sweet flavor similar to chocolate, sometimes turns out to be a little spicy, has a somewhat thick skin.
When ripe it is of a type of very dark Poblano usually Poblano such sale does not go out when it's cool. This is one of the most important Chiles for the preparation of the moles, especially for the Mole Poblano. Although physically very similar to Ancho Chile, there is no substitute for this because the flavors are very different.


Chile Pasilla.
Dried chili elongated, measuring 15 to 20 cm long and 2 to 3 cm wide, has a blackish brown, with a shiny surface and wrinkled and spicy taste, its name is because when it dries, this is wrinkled like the grape-go when this is called Chile Chilaca cool.
Used to make a number of sauces, like salsa that bears his name, pasilla chili sauce, salsa borracha, prepared with pulque, in different types of moles, Marinades, mess and accompanies various stews, Beef, pork or chicken. It can be cut into slices, fry and is the classic garnish of tortilla soup that is eaten in the capital of Mexico, the seeds and veins are saved and are fried, put on the table and diners bring flavor to their dishes with them.
In Oaxaca, to avoid confusion with Chile Pasilla de Oaxaca, known as Mexican Chile.

Chile Pasilla de Oaxaca.
It has nothing to do with Pasilla Chile, the Chile Pasilla de Oaxaca Chile is a dried, smoked with shiny, wrinkled skin, has an elongated triangular shape and dark red wine color, flavor reminiscent of Mora and Chile Pasilla Oaxaca is considered spicy, it can sometimes be harmless and a bit sweet or very spicy.
Chile is a Mixe region of Oaxaca, which is only sold in the state of Oaxaca, Puebla and parts shops or markets products in Oaxaca's capital. Chile is a very scarce even in the state of Oaxaca can not be achieved easily, usually sold by size or by individual item or hundreds. In markets vendors have them separated by the "quality" of Chile, the "first" are larger and are used to fill and have an average size of 12 cm or more, the "second" in size average, smaller and cheaper than previous ones, is used for tanning or for sauces, and "third" which is the cheapest kind, are of varied sizes are smaller and can even be broken and its use is just for dipping.

Chile Piquín.
This name identifies a small number of Chiles that are distinguished by being in a round, oval and slightly tapered, being fresh are green and red are dried cuttlefish. Whether fresh or dried is very spicy.
Chile is a spontaneous, evergreen, which appears in various fields because they are distributed by birds, changes in climate, soil and moisture generate small differences between them.
Its name comes from Nahuatl and means flea, so it is also known flea Chile and a host of names, their names are derived from others, refer to its size, location where they grow or their property, but the most widespread in Chile is everywhere Piquín.

Chile Puya.
In the dry state is very similar to Chile Guajillo, but is thinner and spicy, measuring about 10 cm long by about 2 cm wide. In Mexico's capital is known as Chile's Guajillo Guajillo Puya or itchy. When ripe in Aguascalientes is known as Chile Mirasol.