Description

Special try out pack with different dried Mexican chilies. The packing contains 1 ancho pepper, 2 chipotle dried and smoked, 1 pasilla, 1 guajillo and 2 arbol peppers. The dried chilies are key ingredients in many chili powders, salsas, sauces, tacos and other Mexican dishes. They are also essential ingredients in many Mexican Moles.

  • Dried Ancho is a mildly spicy pepper with black-brown colour and fruity, smoky flavour. The Ancho is the dried and matured version of the Poblano and is a commonly used pepper in Mexican cuisine.
  • The Chipotle is a dried and smoked red Jalapeño pepper. They are known for their spicy, sweet and smoky smell and taste. Because the Jalapeños are fully ripened they have extra flavour and are sweeter than the fresh green Jalapeño.
  • The dried Pasilla peppers have a mildly spicy, strong and refined flavour. Pasilla’ is Spanish for ‘sultana’, because it is a dark brown, wrinkled pepper with a raisin-like aroma. The pepper has a rich smoky, earthy flavour with a hint of cocoa.
  • The dried Guajillo has a strong fruity flavour with a tendency to berry/green tea. The Guajillo has a mild flavour in terms of hotness compared to other dried chillies.
  • The dried Chile de Arbol is a mildly spicy pepper, very similar to the Cayenne pepper, but slightly less hot. It has a strong spicy flavour, which gives a dish a lot of flavour.

 

Preparation
– Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer.
– Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

Dried Mexican chilies - try out

From  3,85

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

Special try out pack with different dried Mexican chilies. The packing contains 1 ancho pepper, 2 chipotle dried and smoked, 1 pasilla, 1 guajillo and 2 arbol peppers. The dried chilies are key ingredients in many chili powders, salsas, sauces, tacos and other Mexican dishes. They are also essential ingredients in many Mexican Moles.
  • Dried Ancho is a mildly spicy pepper with black-brown colour and fruity, smoky flavour. The Ancho is the dried and matured version of the Poblano and is a commonly used pepper in Mexican cuisine.
  • The Chipotle is a dried and smoked red Jalapeño pepper. They are known for their spicy, sweet and smoky smell and taste. Because the Jalapeños are fully ripened they have extra flavour and are sweeter than the fresh green Jalapeño.
  • The dried Pasilla peppers have a mildly spicy, strong and refined flavour. Pasilla’ is Spanish for ‘sultana’, because it is a dark brown, wrinkled pepper with a raisin-like aroma. The pepper has a rich smoky, earthy flavour with a hint of cocoa.
  • The dried Guajillo has a strong fruity flavour with a tendency to berry/green tea. The Guajillo has a mild flavour in terms of hotness compared to other dried chillies.
  • The dried Chile de Arbol is a mildly spicy pepper, very similar to the Cayenne pepper, but slightly less hot. It has a strong spicy flavour, which gives a dish a lot of flavour.
  Preparation – Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer. – Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

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