Chili pepper is one of the staple vegetables used in the Mexican cuisine and there is a whole range of them available in this country. There are some of them that can be easily found in your local grocery while some of them especially those that belong to the dry chili pepper are hard to find.  

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  1. Ancho / Poblano
    Ancho / Poblano

    A mild chilli very popular in Mexican cuisine, this chilli can be eaten fresh, cooked, or powdered. Known as Ancho when dry and Poblano when fresh.

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  2. Guajillo

    Large chillies that are mild to moderate in heat, the Guajillo is used extensively in Mexican cuisine and features in the iconic Harissa paste, Tamales and Mole de Olla.

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  3. Jalapeno

    Highly popular, the Jalapeno is often the benchmark to which other chillies are compared. Used widely in Mexican cuisine, it can be eaten green or red, and is the base of the famous Siracha hot sauce.

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  4. Pasilla Bajio / Chilaca
    Pasilla Bajio / Chilaca

    A mild chilli with smoky undertones, the Pasilla Bajio is used in the famous Mexican Mole Sauce or otherwise consumed when dried and powdered. Known as Chilaca when fresh, and Pasilla when dried.

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  5. Fresno

    Similar in appearance, taste and heat to the better known Jalapeno, but thought to be more intensely flavoured with smoky undertones, making it a favourite for chefs and home cooks.

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  6. Serrano

    One of the most popular Mexican chillies, the Serrano is commonly used in place of the Jalapeno by those wanting a bit of extra spice.

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  7. Firecracker Piquin
    Firecracker Piquin

    One of the most decorative of all chilli varieties, the Firecracker Piquin produces erect growing and multi-coloured pods, that are both spicy and fruity.

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  8. Chilli Razzamatazz
    Chilli Razzamatazz

    Delight your eyes as much as your tastebuds, the Twilight Rainbow is a striking plant that produces pods that turn from purple to white to yellow to orange and mature to red.

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  9. Hot Portugal
    Hot Portugal

    A heavily fruiting Mexican variety, whose pods range from 5,000 to 50,000 Scoville Heat Units, making it a bit of a mixed bag!

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  10. Catarina

    A milder version of the Cascabel, the Catarina chilli is most commonly dried and powdered, and has a woody, nutty and smoky flavour.

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