Few cuisines are more reliant on a single ingredient, from mole sauces to relleños. But Mexican chilies have even more range than you may know. These are some of the most versatile chilies around, with a lot of flavor nuance and a very eatable heat. We round up seven Mexican peppers below that’ll both change your appreciation of the regional cuisine and open new opportunities in your kitchen.
Few hot sauces have the impact of Tabasco. It’s everywhere these days, so much so that it’s often available at restaurants right next to the other spice and condiment mainstays like salt, pepper, ketchup, and mustard. But do you know what makes this hot sauce …
This particular species is the least widespread, as well as the least cultivated, of the Capsicum varieties. Literally translated, “Pubescens” means “hairy”, and these plants can be fairly easily identified by their characteristic black seeds and hairy leaves. Another distinctive trait of this species is the blue-violet color of the flowers’ petals. Most often, these flowers grow singly or in pairs, but in rare instances they may grow in clusters of four. As the pods ripen, they become yellow or red and typically grow to the size of a small apple.
But – perhaps most of all – the chilies of Capsicum Pubescens set themselves apart from other hot peppers with they’re meatiness and juiciness. It’s a totally unique eating experience when compared to other peppers, more akin to eating a tomato than a jalapeño.
Of the five domesticated Capsicum species, Frutescens is one of the easiest to identify. This particular species shows very little variation in the appearance of the pods, which are often produced in clusters.
Typically, the pods are small and tend to have an ellipsoid-conical shape. Frutescens plants are compact with short stubby growth and a large number of flowers, making them an ideal choice for container gardening.
Most often, the stem of this species grows straight up throughout the plant, curving suddenly just before reaching the flower head.
In terms of physical appearance, Capsicum Chinense has a broad range of variation. Some plants, such as the habanero, grow in the form of small, compact bushes that have small, white flowers with five petals. Other plants are more typical of the species, growing full and busy with upright, rigid stems and large green leaves that are thin and wrinkled with two to six flowers per knot.
Literally translated, “Baccatum” means berry-like. This is a great way to remember one of the best ways to differentiate this Capsicum variety from others, as the pods have a physical appearance that is—if not quite like that of a berry—certainly more berry-like than others.
As the most commonly cultivated and popular species of Capsicum, this particular variety can sometimes be difficult to separate from other cultivated species with a similar appearance.
That being said, Capsicum Annuum does have a distinctive growth configuration that can help you to distinguish this species from others. To differentiate Annuum from other varieties, pay keen attention to the configuration and appearance of its flowers and filaments (the threadlike stalks that support the anther).
Capsicum has been cultivated and consumed for thousands of years. In an incredible number of ethnic dishes around the world, peppers are an essential ingredient for truly authentic regional flavors as well as adding heat to just about any type of food imaginable.
But what’s the difference between a pepper and a chili pepper? Is a chilli something other than a chile and thus also different from a chili? Spelling aside, Capsicum by any other name is still just that; Capsicum.
The beauty of this spicy maple syrup recipe is its simplicity. All it takes is a little cayenne pepper powder and you have a rich and spicy topping that’s as perfect on corn waffles as it is as a pork loin glaze. Try it, too, with fruit or berry toppings on pancakes. The sweet and spicy pairing is extra special.
Some opt for a few dashes of hot sauce to breathe fire into a syrup, but we prefer the earthy heat of cayenne. It combines well and there’s no chance of a vinegar tang due to an overly strong pour.
You could simply create a refreshing cucumber martini, but why on earth stop there if you’re a spicy food fan? Add in a layer of heat by muddling fresh jalapeño pepper with the cucumber. It adds a surprising spice to this refreshing cocktail that you and your guests no doubt will enjoy.
If you’re an “all-in” spice kind of person, you could also opt for serrano pepper here. Serranos have a comparable bright, fresh flavor as the jalapeño, but they’re typically double the heat.