11 Dried Mexican Chiles to Know and Love, and How to Use Them

Habanero: A small, lantern-shaped chile that's intensely hot. Substitution: Scotch Bonnets or double the dose of jalapenos. Jalapenos: Smooth, dark green chiles that can vary from medium-hot to hot. Substitution: Half the amount of Serrano chiles. Pasilla chile: The dried, medium-hot chile also goes by chile negro.

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3 - Guajillo peppers. Guajillo peppers have a smoky and sweet flavor, a spicy kick, and the texture of leather. They are essential ingredients used to make New Mexico chiles, largely because they add unique flavor with just the right level of heat. When cooked, the pepper becomes fragrant, and its flavor mellows slightly.

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Despite its spicier flavor, the habanero pepper can work well as a substitute for the Calabrian chili. Just be sure to use a bit less habanero when substituting it. 5. Hot Sauce. Hot Sauce. The final suggested substitute for the Calabrian chili would also work well as a substitute for Calabrian chili paste.

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Guajillo chile is hotter than chile California, having a Scoville heat scale of 2500 to 5000 SHU as opposed to chile California's Scoville heat scale of 500 to 2500 SHU. Chile California is used for preparing salsas and guacamole, while Guajillo chile is used for marinades, pastes, adobos, mole, butter, etc. Today we're going to identify.

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A step up, but readily available: Chipotle powder. Chipotle powder is made from smoked, dried jalapeños, so the powder contains a big bump in heat - 2,500 to 8,000 Scoville heat units compared to the 1,000 to 1,500 SHU typical for ancho peppers. Chipotle will also be smokier than your typical bottle of ancho pepper powder.

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Guajillo Chile Pepper. Guajillo chile peppers (pronounced gwah-HEE-yoh) are long, skinny, bright red chile peppers with a smooth skin.They are moderately hot chiles that add a sharp, fruity flavor to dishes and sauces. SHU: 2,500-5,000 (medium) Substitutions for Guajillo Chile Peppers: Guijillo chile peppers are one of the more easy to find Mexican chile peppers.

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David Bishop Inc. / Stockbyte / Getty Images. Dried Anaheim peppers left to ripen until red, then dried become burgundy-colored California red chiles. Chile seco del norte is the name most often used for Anaheim's picked while still green that dry down to a brighter red color. The three names are used interchangeably. The pepper is 1 to 2 inches wide at the stem and tapers along its 5- to 7.

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text in callout. Chipotle. A dried jalapeno, chipotles are smoky, spicy, and a little sweet. There are two types: The chipotle meco is big, tan in color, and has a strong flavor.

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Option 2: Named chili powders. Cayenne pepper powder is the most common of the named chili powders found in a normal spice rack, but others are growing in popularity. For instance, the smoky chipotle powder has become a favorite for spicy barbecue and mild ancho powder brings that terrific earthy taste with only a small sizzle of spice.

What's A Good Dried Chili Substitute?

We found alternatives for ancho chili peppers that you can use in any dish! Great substitutes for ancho chili include chili flakes, chili powder, paprika, guajillo powder, chipotle powder, poblano peppers, jalapenos, cayenne peppers, pequin chili peppers, and serrano peppers. Let's learn more about each substitute.

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Dried Poblano Peppers. Mild heat with a similar fruity flavor to ancho chile peppers. Use an equal amount of dried poblano peppers as a substitute for ancho chile peppers. Chipotle Peppers. Medium to hot heat with a smoky and earthy flavor. Use half the amount of chipotle peppers compared to ancho chile peppers.

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To substitute one chili pepper, use one green chile. Black peppercorns. 7. Black pepper. Black pepper is one of the most popular spices in the world and it is also a great substitute for chili peppers. This small, but potent spice is similar to chili peppers in that it is spicy and has a bit of a burning sensation.

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Grind a Super Seasoning. Chile pastes may beat chile powders in stews and sauces, but ground dried chiles still have lots to offer. In a dry pan on medium-high heat, toast árbol or pequin peppers, tossing frequently, until they darken a shade and smell a little toasty, about 30 seconds to one minute.

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Its heat rates from 2500 to 5000 SHU (Scoville heat units). Chile California, on the other hand is located at the bottom of the Scoville scale. It barely reaches from 500 to 2500 SHU. This kind of chili is mild. Uses. Chile guajillo is used to prepare marinades, salsas, adobos and mole. It is not usually eaten raw.

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You'll also see Anaheim peppers called New Mexico peppers, Magdalena, California chili, and in dried form it takes the name chile seco del norte. When they ripen to a red color, their name changes once again. These are often known as California red chilies or chili Colorado.. The poblano chili will be your best overall substitute, as it.

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Good replacements for bell peppers based on their lack of heat are other quick-cooking and less dense vegetables. Examples might include asparagus, cabbage (bok choy, broccoli, broccolini, brussels sprouts, cauliflower, kale), celery, corn, eggplant, fennel, mushrooms, onions, summer squash, or zucchini.