If you’re a fan of spicy food, dried chile peppers are a must-have in your spice cabinet. However, knowing how to cook with them can be a bit intimidating. Dried chiles are versatile ingredients that can add depth of flavor and heat to a variety of dishes. From soups and stews to marinades and rubs, dried chile peppers are essential. I love the smoky and rich flavors they impart so much that I included them in my Mexican themed spicy gift box this month. Curious about which peppers you should start using? Here are the top 3 dried Mexican chile peppers you need in your spice cabinet right now. They’re also known as the holy trinity of Mexican chile peppers.
The Holy Trinity of Mexican Chile Peppers
Every culture has a starter base of ingredients or spices that flavor the majority of their dishes. In the Spanish Caribbean it’s the recaito or sofrito (herbal blend of green peppers, garlic, culantro/cilantro & other spices) and in France its the mirepoix (onions, celery, carrots). In Mexico, most recipes use one or a combination of the following peppers: Ancho, Guajillo and Chile de Arbol. These peppers, are also known as the holy trinity of Mexican cooking. They’re essential in Mexican cuisine and a necessary addition to your arsenal of spices.
Ancho Chile Peppers
First of the top 3 dried Mexican chile peppers is the Ancho chile peppers. The Ancho pepper is a staple in Mexican cuisine and are known for their mild heat and sweet, fruity flavor. Ancho chile peppers are ripe poblano peppers which are then dried to give them that dark reddish color. Most poblano peppers hardly have any heat at all so they’re the perfect chiles to start with if you’re just getting into spicy foods. Ancho chiles are often used in sauces, salsas, and marinades, and can also be rehydrated and stuffed. These peppers are also a great source of vitamins and minerals, including vitamin C and potassium.
The fresh version is usually smoked on stove top and stuffed with rice, ground beef and anything you like. This was my first attempt years ago to stuff poblanos and failed miserably so I decided to make a “deconstructed version” instead, ha! I must admit, the poblano pepper flesh is too tough for me and prefer more spicy chiles.
Guajillo Chile Peppers
The second most popular dried chile pepper used in Mexcian cuisine is the Guajillo chile peppers. Known for their mild to medium heat and slightly sweet, smoky flavor, the Guajillo chile pepper is the dried version of the fresh Mirasol pepper. There are two types of guajillo, the puya (to prick/poke) is smaller and hotter, and the the regular Guajillo is wider, longer and less spicy. They’re similar in heat to a Jalapeno with 2,500-5000 SHU. These peppers are great for grinding into a powder and used in a variety of dishes or soaked, pureed, then cooked to make moles, rubs or other sauces. They’re a great chile to have in your spice cabinet for all your cooking needs. Guajillo chile peppers are a good source of vitamins A and C, as well as iron and potassium.
A quick way to enjoy these peppers are to make a Guajillo Paste or puree and use that to spice other dishes. Just follow these quick, easy steps:
- Toast about 8-10 guajillos in a saute pan over medium heat for a minute to bring out its fruitiness and aromas.
- Add peppers to a bowl with warm to hot water and let soak for 30 minutes. Be sure to remove stems from peppers.
- Blend peppers with a couple of tablespoons of water in a blender. Make sure to puree all the peppers until you have a paste.
- Add peppers to a strainer or sieve to separate the pepper paste from the seeds and any pieces of pepper skin. This will also remove some of the bitterness.
- Use sauce to flavor your chicken dishes, add to enchiladas or your eggs.
Arbol Chile Peppers
The final top 3 picks for your spice cabinet and the most popular dried Mexican chile is the arbol (tree) chile peppers or Chile de Arbol. These chiles are small, thin, and fiery hot. Most compare them to having heat levels similar to the cayenne pepper which are 5-6 times hotter than a jalapeno. They are commonly used in Mexican dishes to add heat and complexity of flavor. Arbol chile peppers have a slightly nutty and smoky flavor, and can also be used to make chili oil. These peppers are also popular for making Ristras, the gorgeous decorative wreaths seen in many homes across the Mid and Southwest US. They are also a good source of vitamin C and antioxidants.
Which are you favorite dried chile peppers? Are dried chiles popular in your home? Check out these simple recipes to start using right away. It’s also great that chiles are so inexpensive which gives us an opportunity to play around with different recipes. The Guajillo Salsa recipe below uses the puree/paste made above so be sure to follow those instructions.
Dried Mexican Chile Recipes
Ingredients
Guajillo Salsa
- 1/2 cup Guajillo Puree/Paste
- 1-2 cloves garlic minced
- 2 medium tomatoes roughly chopped
- 1 medium onion chopped
- 1 pinch salt to taste
Arbol Chile Oil
- 5-6 peppers Arbol chiles
- 8 oz Extra Virgin Olive Oil
- 1 clove garlic
Spicy Mayo Dipping Sauce
- 2 toasted Guajillo Chiles
- 1/2 cup Mayonnaise
- 1 clove Garlic minced
- 1/2 tsp Salt
- 1-2 pinch Black pepper
Instructions
Guajillo Salsa
- For the Guajillo Salsa, add the guajillo puree above with the chopped tomatoes, onions, garlic, and salt. Blend all until smooth and add more salt if needed. Use this salsa to dip chips, on tacos or whatever you heart desires.
Arbol Chile Oil
- Toast the Arbol chiles in a saute pan for 1 minute or until fragrant.
- In a glass bottle, drop in the Arbol chiles. Be sure to split open one of the chile peppers or crush for more heat.
- Add the whole, peeled garlic in the bottle and fill with olive oil. Seal and store in cabinet for at least a week. Enjoy spicy chili oil for cooking or for drizzling on salads.
Spicy Mayo Dipping Sauce
- Pulverize 2 toasted Guajillo or Arbol chile peppers in a spice grinder to make chile powder.
- In a small bowl, add mayo, chile pepper powder to taste, based on heat you want to achieve, add garlic, salt and black pepper and mix well. Serve with potato chips for dipping or spread on sandwich for extra spice.
