TriPack Chili Chipotle, Ancho und Chili Guajillo 100g

CHIPOTLE 

Medium hot chili chipotle peppers are characterized by a strong pleasant taste with deep smoky notes. These, despite the sweet smell, turn into an earthy burning that lasts for several minutes. Chipotles are hotter than, say, anaheim or poblano peppers, but milder than cayenne or serrano. Jalapeños are picked when they are still green. To make chipotles, they are allowed to ripen to a nice red color. They are collected only when they are almost dry. They are then placed on metal grates on which they are smoked. The result is dried, dark brown and smoky chili peppers. These peppers can be used whole, or as flakes or powder. Sometimes tomatoes, onions, spices and vinegar are added to them to create a sauce called "adobo".

GUAJILLO 

A guajillo chili or guajillo chilli or chilli guaco (Spanish: chile guajillo) is a landrace variety of chili pepper of the species Capsicum annuum and is the second most commonly used dried chili in Mexican cuisine. Guajillo Chile: Ideal for adding ruddy broths and soups or preparing marinades for meat, chicken, fish and vegetables. In Mexico, it is used in "pozole", "caldo tlalpeño", "pancita", a beef belly dish, "mixotes", "pescado zarandeado", "enchiladas potosinas" and others.

CHILI ANCHO 

Dried Ancho peppers are the most popular and widely used peppers in this country (right behind them are Guajillo). Their dark purple to black color is typical. Ancho are the dried version of the dark green shiny Poblano peppers, which grow up to 10 cm in size. Ancho peppers are one of the least hot at all, so you don't have to hesitate at all when using them. They belong to annual peppers (Capsicum annum) and their heat is only around 1,000–2,500 SHU. Their fruity-sweet taste is interesting. In appearance and taste, they resemble plums, with an undertone of raisins.