Chipotle is a smoke-dried jalapeño. Also known as Chile meco and, smoked-chile. It's colour is dark brown and it's skin thickness is medium. It's regular size goes from 5cm to 10cm long and 2.5cm thick.
India, Mexico, China, Japan, Indonesia and Thailand.
In Mexico, the chipotle is harvested in Veracruz, Oaxaca and Chihuahua.
Chipotle has a sweet and smoky taste with round itching, deep and subtle chocolate and snuff taste.
Chipotle is a key ingredient that impart a relatively mild but earthy spiciness to many dishes in Mexican cuisine. It is used to make various sauces, it can also be combined with other spices to make a meat marinade known as adobo.
Medicinal properties: It can be used to assist in the digestion of heavy meals and can be taken as a tonic.
Caution: In large amounts, chipotle can cause ulcers and somach irritation. To ease the sting, take pure rice, bread or beans. Do not drink watter, because the burning worse.
Long, slender an with a very hot taste. It start out green and mature to bright red. The bush can grow up to 2-4 feet tall.
Its flavor resembles to serrano chile and it's exptremely hot.
It is very comonly used in all kinds of stews and Mexican snacks for example: pozole, pancita, menudo and birria.
The jalapeño size varies from medium to large and its prized in mexican cousine for its warm, burning sensation when eaten. Ripe, the jalapeño measures 2–3½ inches long and is commonly sold when still green. It is named after the town of Xalapa, Veracruz, where it was traditionally produced.
Green and Red Jalapeño
160 square kilometres are dedicated to the sowing of jalapeños in Mexico, primarily in the Papaloapan river basin which is located at North part of Veracruz state and also in Delicias área in Chihuahua state. Jalapeños are also cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa and Chiapas.
In comparison with other chiles, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation. The heat is concentrated in the veins surrounding the seeds, which are called picante. Deseeding and deveining can reduce the heat imparted to a recipe that includes jalapeños. They also have a distinct acidic taste.
The green jalapeño is used in dishes which need to enhance their spicy flavor. It's more comon use is in, stews, breads, dips, etc. A very comon use in México is to roast it and fill it with cheese or meat and served as a snack or dish.
Medicinal properties: They can be used to assist in the digestion of heavy meals and can be taken as a tonic.
Caution: In large doses, the chilis can cause ulcers. To ease the sting, take pure rice, bread or beans. Do not drink, because the burning worse. Handling fresh jalapeños may cause mild skin irritation in some individuals.
Is a red color mixure that provides dishes a spicy mexican touch.
Salt, chiles mixture, sugar and citric acid.
Store in a dry, dark and cool place.
It is a main ingredient in seafood and mexican snaks.
In mexican cusine it can also be used on top of fresh fruit and vegetables such as pineapple, apple, carrots, cucumber etc.
Chile guajillo - the chilli itself - is a dark red to brown. It has a rather leathery skin and so usually requires longer soaking than other chillis. The size varies from under to inches to over four.
It is mainly grown in Mexico but has also been reported to grow in some areas of the southern USA such as Texas.
Aromatic and meaty. The degree itching of this chili depend on their size: small (very spicy), medium (moderately spicy) and large (slightly spicy).
Aromático y carnoso, used in all kinds of stews, moles, sauces and marinades. Because your skin is hard to be soaked before use.
Caution: In large doses, the chilis can cause ulcers. To ease the sting, take pure rice, bread or beans. Do not drink, because the burning worse.