Types of Chiles

[wuapinmon]

Since I'm a Hispanist, and I'm often baffled by the plethora of chile powders and piñatas on sale at most Hispanic grocers, a couple of months ago I decided to purchase some of them, at random and in ignorance, to see if my palate was sensitive enough to discern the difference. I went with Guajillo powder and Chile de árbol (Tree chile) powder.

The guajillo gives a nice heat to anything you put it in/on. It's not too hot and the burn never surpasses an uncomfortable level, save if overused in a hot soup. I like this one a lot and will get it again.

A whole Guajillo (dried)


The chile de árbol pepper is hot, buddy; watch out. It's redder than the guajillo, and when you do the Miami Vice pinky-dip taste test, you immediately feel the body's allergen reaction: burning tongue, pupils narrowing, mucus increase. If you want to really spice something up, use a tiny bit of this pepper. I think the amount I bought will last me for more than a year.

Chile de árbol

Since most chile powders in Hispanic grocery stores come in plastic pouches, I put the powders in pint jars and wrote the contents' names on the lids.

If anyone else has experience with different Mexican/Hispanic chiles, please contribute your ensamples.

[Surfah]

If anyone else has experience with different Mexican/Hispanic chiles, please contribute your ensamples.

To show I was bravo once I ate a habanero at a member's home on my mission. That experience burned going down and coming out.

[falafel]

I always liked chile pequin. I don't think I've ever had them fresh, only pickled. They are supposed to be very hot fresh. Pickling them takes out some of the heat. Very good in a rice dice or something like, but you don't need to use too many of them.



This is probably too many.