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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 ...
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 ]
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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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.
The cascabel chili (little bell), also known as the rattle chili, is one of the Mirasol cultivars of the species Capsicum annuum.The 'rattle' and 'bell' designations describe the tendency of loose seeds to rattle inside a dried cascabel when shaken. [1]