So today in this new journal I will record from some favorite sources the chiles I love and seek to love.
The name means “broad chile” from the shape. This is the most common form of the dried chile poblano. I have used them with great pleasure, for body but they contribute very little fruit or fire.
Scoville Heat Units: 2,500 – 3,000
Chile de Arbol
This small very very hot red chile is available both fresh and dried. My grandfather used to grow these in his garden. I always thought he was calling them “Diablo” and they have some claim to that name also
Scoville Heat Units: 15,000 – 30,000
This brownish chile is a smoke dried version of the chile jalipeno. They are available plain or canned in a spice-paste sauce called adobo. Very hot, very good.
Scoville Heat Units: 3,500 – 4,500
This small chile is native to the coastal regions of Oaxaca. Dark yellow to orange in color, it can fairly or very hot. They have very nice fruit undertones and I have used them extensively in my bean recipes
Chile Pasilla de Oaxaca
This chile has become the basis for my favorite sala here in Oaxaca. They are smoke dried, like the chipotles. the Mixte people are the preeminent producers of Oaxacan passila.
In terms of quantity, guajillos are the most used chiles in Oaxacan cooking, and common throughout Mexico. Sometimes they are very fiery but usually they are mildly spicy and very fruity in flavor. They make a great enchilada sauce.
Scoville Heat Units: 10,000 – 20,000
A lesser know variety of smoked dried chile that hails from Veracruz. Pretty hot but not as a deep smoke flavor as the Pasilla de Oaxaca or the Chipotle. I have bought some here in the village of Huaypaum but the best I have bought came from Tlalocalula. It was fragrant and raiseny in texture.