Chilli Varieties – Page 3
Guajillo
Called Mirasol when fresh. These chillies are normally obtained dried, and are one of the most common chillies in mexico.
Guajillo chillies are a brown – orange to purple colour. They are 4 to 6 inches long and 1 inch wide. They add a great flavor to seafood dishes.
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Habanero
Habanero chillies are one of the hottest cultivated chillies. They are lantern shaped and come in many colours, including red, yellow, orange and green.
Often used in West Indian sauces and fresh salsa. They are sold pickled, fresh or dried.
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Hungarian Wax
These yellow chillies come both sweet and hot. The sweet ones are long and pointy while the hot ones are shorter.
They are often pickled and served as a relish, but can be found in sauces as well.
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Jalapeno
Jalapenos are available either green or red. They are one of the best known hot chillies in America and can be bought fresh, canned or pickled.
They are a very versatile chilli and can be used in sauces, stews, salas and can be stuffed.
Jalapenos are 2 to 3 inches long and slightly rounded. When matured, red and dried they are called Chipoltes.
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Lombok
These chillies are native to Indonesia. They are small, pointed and red in colour.
They are similar to Tabasco chillies and are used in hot Indonesian dishes.
