Heat: 3 on a scale of 1 to 10. This chile is grown in Mexico and it is common to Mexican and Southwestern cooking. The mildness of this chile is accompanied by a sweet, almost fruity flavor.
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Mariposa Farms Dehydrated Chile Peppers
A Guide to Cooking with Dehydrated Chile Peppers
Chile Peppers: Store dehydrated chilies in an airtight container in a cool, dry place. They are best if used within 6 months of purchasing.
Basic preparation involves rinsing in cold water and removing stems. Many recipes do not call for rehydration. If rehydration is called for, soak the chilies in hot, boiling water for 20 minutes. To release more flavor, roast in a 250 degree oven for 3-4 minutes, then soak in hot water for 20 minutes.
Chipotle
Heat: 5-6 on a scale of 1 to10. Made from the familiar Jalapeño chile, chipotle chiles are first smoked, then dried – giving them a unique, medium-hot flavor that is popular in many southwestern dishes.
Browse Recipes >>De Arbol
Heat: 7.5 on a scale of 1 to 10. A bright, red chile 2-3 inches long. This chile has a smoky fresh wheat flavor. It is a hot chile.
Browse Recipes >>Guajillo Chile
Guajillo Chiles are widely popular in Mexican cooking, coming in second to the famed ancho chile. With a fruitier flavor than many other peppers of its kind, this variety adds a tangy, berry-like punch to its spicy repertoire.
Browse Recipes >>Habenero
Heat: 10 on a scale of 1 to 10. These small chiles pack a punch, but behind these fiery bells lies a wonderful fruity flavor.
Browse Recipes >>New Mexico Pods
Heat: 2-4 on a scale of 1 to 10. Commonly used for chile sauces and chile powders. A mildly hot chile.
Browse Recipes >>Pasilla Negro
Heat: 3.5 on a scale of 1 to 10. It is the color of these chiles that make them unusual. When picked fresh or rehydrated, they are the same color as eggplant. They make a beautiful addition to any dish.
Browse Recipes >>Pequin
Heat: 8.5 on a scale of 1 to 10. These chiles are little balls of fire. Just a few of these will add delicious heat to your entree.
Browse Recipes >>Serrano
Heat: 6 on a scale of 1 to 10. Serranos are a common, yet favorite, chile in Mexican and Southwestern dishes. They have a sharp bite which is accentuated when they are roasted.
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