A special try out pack of different dried Mexican peppers to try out. The pack contains 1 ancho pepper, 2 chipotle dried and smoked, 1 pasilla, 1 guajillo and 2 arbol peppers. Dried chilies are key ingredients in many chili powders, salsas, sauces, tacos and other Mexican dishes. Thus, they are also essential ingredients in many Mexican Moles.

• The dried Ancho is a mildly spicy pepper with black-brown color and fruity, smoky flavor. The Ancho is the dried and ripe variety 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 flavor and are sweeter than the fresh green Jalapeño.
• The dried Pasilla pepper has a mildly spicy, strong and refined flavor. 'Pasilla' is Spanish for 'raisin', this is because it is a dark brown, wrinkled pepper with a raisin-like aroma. The chili pepper has a rich smoky, earthy flavor with a hint of cocoa.
• The dried Guajillo has a strong fruity flavor with a tendency toward berry/green tea. The Guajillo has a mild flavor in terms of hotness compared to other dried peppers.
• The dried chile de Arbol is a mildly spicy pepper, very similar to the cayenne pepper, but is slightly less hot. It has a strong spicy flavor that immediately gives a dish a lot of flavor.

Preparation
– Bake the dried peppers in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and give them more flavor. Then, rehydrate the dried peppers with hot water. Let them soak in hot water for 15/20 minutes and then cut/chop to the desired size.
– Grind the dried peppers into flakes or powder.