Mexican cuisine is known for its generous use of peppers. Most sauces or salsas contain peppers of some sort of assortment, and a lot of soups and stews are also seasoned with peppers. But what kinds of peppers are commonly used? Here's a look at the most common ones used in Mexican cuisine.
Jalapeno Peppers
Jalapenos are probably the best known of the Mexican peppers. They are medium-sized, green, oblong peppers. Jalapenos will turn red if you leave them on the plant longer, but farmers typically harvest them when they are green. These peppers have some heat, but they're not overwhelmingly spicy. They're a common ingredient in salsas and are sometimes pickled before being added to tacos and burritos.
Serrano Peppers
Serrano peppers are larger, oblong, green peppers. They are quite hot, although roasting them tends to turn down their heat a bit. It's common to find roasted, jarred Serrano peppers used in Mexican cuisine. You'll find them in many salsas, and also in a lot of chicken and beef dishes.
Habanero Peppers
Habanero peppers are small, orange-red peppers that pack an incredible amount of heat. Nobody but the most heat-tolerant would ever eat one of these peppers on their own. Instead, they tend to be pureed and incorporated in small amounts into various hot sauces. They also dry well. A sprinkle of dried habanero can add lots of heat and a hint of citrus-like flavor to a Mexican dish.
Poblano Peppers
Poblano peppers also go by another name: ancho chile pepper. They are pretty mild in terms of their heat, but they are known for their balanced, complex flavor. They're a common ingredient in stews, and some Mexican restaurants even stuff them with various meats and cheeses to serve as an appetizer. Poblano peppers are long and green; they look similar to Serrano peppers.
Mirasol Peppers
Mirasol peppers are a variety of thin, long, red peppers. They have a medium, balanced heat and a really rich flavor with some sweetness. These peppers are often used to make mole sauce, along with any other Mexican dishes or sauces that demand a hint of sweetness along with the heat. Mirasol peppers can also be dried whole and stored for future use.
These are some of the most common hot peppers used in Mexican food. You may sometimes see other ones. Experiment by trying dishes made with these various peppers, and over time, you'll learn to recognize the differences in their flavors. Keep these tips in mind next time you are looking to eat Mexican food.