Red Hot Chili Peppers and Other Bitey Delicacies

Adding spice to food has been done throughout the ages, either to cover up the taste of food that is long past it’s use by date or simply to enhance the flavor of a favorite dish.

Jalapeno

The Jalapeno is probably the most popular chili in the US and it is well known for its warm burning sensation when eaten. The jalapeno is named after Jalapa, the capital of Veracruz in Mexico. The smooth dark green chillies turn red if they are left on the vine and the taste ranges from hot to very hot (spicy but not searing).
Jalapeno’s are often dried and in this form they are known as chipotles. Green Jalapeno Powder adds a great flavor when it is sprinkled on popcorn, used to spice up dull tortilla chips or used in salsas, sauces and marinades.

Check out Jalapeno Madness for great recipes using Jalapeno’s.

Guajillo

Guajillo peppers are a leathery, dark reddish brown chilli traditionally used in Mexican and Southwestern cuisine. Second to the ancho, this is the most commonly used chile in Mexico. The Guajillo Powder is made up of the whole dried pepper, including the seeds and stems. It has a distinct, slightly fruity, berry taste and is sometimes called travieso (”mischievous”) chile in reference to its not so playful sting. It is considered to be of moderate heat having a heat factor of of 2-4 on a scale of 1-10 where 10 is the hottest.

This powder is great for sauces and salsas, stews, and chillies.

Habanero

The Habanero Chile is the hottest chili there is. This small lantern shaped, innocent looking pepper is native to the Caribbean, the Yucatan, and the north coast of South America.

Use sparingly to add a definite kick to sauces and marinades, or even to brighten up mashed potatoes.

A great thing about using the habanero chile in powder form is that you don’t have to endure the painful chopping and the searing pain the oil from the peppers can leave behind.

De Arbol

De Arbol means “tree-like” in Spanish, referring to the shape of the plant from which this fiery chile comes.

Common Mexican names for this chilli include : pico de parajo, or “bird’s beak,” and colo de rato or “rat’s tail,” referring to the long, curved shape of the pod and its graceful stem.

De Arbol Powder is used mostly in table salsas, or blended with other chiles in meat stews. Its seeds and veins are generally not removed.

*Please note that this is very hot

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