When most people think of chili peppers they think hot, spicy, and maybe a lot of sweating, which may lead you to leave them out of your dishes. But not all chiles are hot. They can really pack in a punch of flavor and add a lot of depth to any dish. In the
ELLICSR Kitchen we love using different types of dried chiles to enhance our sauces, soups and stews.
From fruity and sweet, to smoky, rich and earthy, there are so many flavours to choose from. I’ve outlined the flavour characteristics of some of my favorite chiles below, from mild down to some hotter ones.
Mild heat:
- Ancho (Poblano, dried dark red) - sweet, dried fruit
- Cascabel - sweet, rich, nutty and earthy
- Mulato (Poblano, dried black) - sweet, chocolaty
Medium heat:
- Pasilla (Chilaca) - smoky, dried fruit, mild liquorice flavor
- Guajillo - smoky, big rich flavour
Hot heat:
- Chipotle (Jalapeno) - smoky
- De Arbol - earthy
- Habanero - citrus fruity
Looking for a recipe that uses dried chili peppers? Try one of these:
