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The main flavoring agent is the chili pepper, with varieties such as amarillos, chilhuacles, chilcostles, and costeños, but the most distinctive is the pasilla oaxaqueña chile. [ 1 ] [ 3 ] Characteristic herbs include hoja santa , often used in chicken, pork, and fish dishes as well as mole verde, along with epazote and pitiona . [ 3 ]
Guajillo chilies are used in marinades, salsas, pastes, butters and spice rubs to flavor meats, fat and oil with other ingredients. The guajillo chili, with its more delicate flavor, is used with fish and chicken, or added to salsa as a side dish. Some Mexican dishes where guajillo chiles are a main ingredient include: Chilate or mole de olla ...
Pasilla Mexico 1,000–2,000 SHU: 15 cm (5.9 in) Popular in Mexican cuisine, it is almost always encountered dried; in this state, it is referred to as a pasilla. The pasilla has a dark brown color and a smoky flavor. Chiltepin [18] Chiltepin Mexico 50,000–100,000 SHU: 0.5 cm (0.20 in) This small, hot fruit is often eaten by birds.
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Paprika (/ p ə ˈ p r iː k ə / pə-pree-kə, US also / p æ ˈ p r i k ə / ⓘ pa-PREE-kə, UK also / ˈ p æ p r ɪ k ə / PAP-rik-ə) [1] is a spice made from dried and ground red peppers. [2] It is traditionally made from Capsicum annuum varietals in the Longum group, including chili peppers.
The pasilla chile (/ ˌ p ɑː ˈ s iː j ə / pah-SEE-yuh) or chile negro is the dried form of the chilaca chili pepper, [1] a long and narrow member of the species Capsicum annuum. Named for its dark, wrinkled skin (literally "little raisin"), [ 2 ] it is a mild to hot, rich-flavored chile.
Cover potatoes with water in a medium saucepan. Add a generous pinch of salt and bring to a boil. Boil until soft, drain and return to the pan.
Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, [5] is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America.