Note: I'm adding the Scoville heat index of each Mexican pepper based on the book "101 Chilies To Try Before You Die"by Author David Floyd as a reference. But, let me tell you-each pepper's spiciness also depends on the soil of the region where they were harvested. A Beginner's Guide To Mexican Dried Peppers

Substitutions for Ancho Chile Peppers: These are one of the more common chile peppers, making them pretty easy to find. However, you can substitute mulato or guajillo chile peppers. Or, use 1 tsp ancho chile powder (or paprika) per chile called for in your recipe. Shape: This dried chile has a long and narrow shape, measuring about 1½ inches in length and ⅔ inches in width. Chipotle Powder is mildly spicy and is the perfect addition if you want to add a deep and complex heat that does not overpower the dish. It goes up to 8K Scoville Heat Units on the Scoville scale. How to Use Chipotle Powder? Depending on the smoking method, and the humidity of the environment, the Chipotle chiles can take from one week up to a month to dry.As a confusing side note, you will often find ancho chile peppers or even fresh poblano chiles mislabeled as pasilla chile peppers. You’ll know you have a pasilla if it is dried (for starters) and thinner than an ancho.

Substitutions for Mulato Chile Peppers: Mulato chiles are very popular in Mexico, but they are not as well know in other areas. Ancho chile peppers make a good substitute, but they will be more mild. How To Use Pasilla Chile Peppers: Pasilla chile peppers are also good for moles and other Mexican sauces and stews.

In today's post, I'm sharing with you a list of 10 of the most popular Mexican dried peppers you will find here in the United States. These are the ones we consume the most often in our daily cooking.

Wash them and dry them off. You can remove the stems if you like, but I prefer to leave them on like little handles. How To Use Ancho Chile Peppers: Ancho chile peppers are featured in many moles. Their low heat and great flavor makes them perfect for marinating meats and using in soups and stews. These peppers have an earthy flavor that's not too spicy. The dried version of this pepper gets a smoky flavor that adds a nice touch to recipes! During the time the chiles stay in storage, they will keep dry. They will change in color and texture, but they won't lose their flavor.If you had never cooked a meal with dried peppers, make sure to use plastic gloves to avoid skin irritability when cleaning the peppers and removing the seeds and veins.