Chilies are classified into categories of either green and fresh or red and dried. Does one know that Mexico has the largest chile market in the world and there are many types of chilies which flavor different gastronomic goals. Chiles are a rich source of vitamins and balances the other local foods in the Mexican diet. In this part of the world many varieties of chilies are used to create various dishes and recipes. Here are different types of Mexican chilies that add a lot of heat and flavor when mixed in various recipes.
Guajillo Chiles: These belong to the paprika family and are similar to Anaheim chiles. Which are little hotter and a little sweeter.
Jalapeno: Common species that are grown in Mexico, which are moderately hot and are frequently used fresh, roasted and pickled.
Chipotle Peppers: These are smoked Jalapenos, these are present in almost all American food products.
Habanero: This stout shaped little chile is one of the hottest in the world. This particular type has a savory fruity flavor and is used in many different types of cuisines to enhance the flavor of a dish.
Poblanos: These are mild chile peppers which are grown and widely used in Mexico. Its dried version is called an Ancho.
Serrano: This type is hotter than Jalapeno and has a nice crisp flavor. Its been used in a wide variety of local cuisines
