From Zacatecas, Mexico.
Dried peppers are a cornerstone of Mexican gastronomy, the result of a pre-Hispanic dehydration process that concentrates their flavor, aroma, and heat, allowing them to be enjoyed year-round.
Peppers
Ancho
The Ancho pepper is arguably the most widely used dried chili in Mexican gastronomy due to its versatility and mild, rich flavor. It comes from the Poblano pepper, which is left to ripen on the plant until it turns red and is then sun-dried.
Guajillo
The Guajillo pepper is one of the most popular and widely used dried chilies in Mexican cuisine, prized more for the deep red color and rich flavor it adds to dishes than for its heat. It is the dried form of the Mirasol pepper.
Pasilla
The Pasilla pepper is the dried version of the Chilaca pepper. It gets its name from its dark, wrinkled, and shiny appearance, which resembles a raisin. A staple of Mexican cuisine, it is especially valued for its ability to thicken sauces and provide an elegant dark color.
Chipotle
The Chipotle pepper is essentially a Jalapeño that has ripened to a deep red, then smoked and dried. Its name comes from the Nahuatl word chilpoctli, meaning 'smoked chili.' Unlike the Guajillo or Pasilla, the Chipotle is used to add a distinct touch of smoky flavor and heat.