Weight for weight, considered the equal to the habanero. This fiery hot red chilli is very aromatic & used in many salsa. Particularly good when ground & used as a condiment. Mix withs alt, garlic & lime juice to add classic flavour to any dish.
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New Mexican chilIIs are under cultivation in New Mexico, California, Arizona, and Texas. When dried New Mexico chilli is crimson to brown in colour, with a slight shiny 7 brittle appearance. Is used in many of the icon Tex-Mex dished, including seasoning
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Burgundy-reddish in colour with a shiny & brittle appearance. The Mirasol variety of Guajillo is grown in the Jalisco area of Mexico & is particularly spicy, slightly tart with an earthy flavour. One of the most popular chilli for salsas.
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:- A long, light sepia in colour, smokey chilli, certainly stands out from all others. Smoky, dried & aromatic, chipotles were used by the Aztecs, today is used in many classic sales & also can be used for stuffing.
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A type of guajillo that tends to be smaller, thinner & slighlty more hotter. Burgundy-reddish in colour with a shiny & brittle appearance. Slightly tart with an earthy flavour, it is one of the most popular chilli powders for salsas
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Chilli arbol ( or tree chilli, rat's tail & others) a long thin red chilli that is very hot, used in many sauces especially nice when fried with garlic.
