Chilies: What's the difference?

Ancho:

Earthy and warm, ancho chilies taste of dried stone fruits, red wine and bittersweet chocolate. They are perfect with rich braised meats or creamy pinto beans. Use them in your next batch of chili or try our Posole Rojo with Chicken.

Árbol:

Árbol chilies are the spiciest chili we sell and can pack a real wallop of bright, bracing heat. We use them whole to add subtle heat to dishes like our Spicy Stir-Fried Cumin Beef or break them into pieces and use as we would crushed red pepper flakes. Or you can grind to powder and use instead of cayenne pepper. (They are related.)

California:

With a light, bright flavor reminiscent of golden raisins and red peppers, these are the lightest of the chilies we sell. When toasted and ground to powder, they can be used for any chili powder, or in place of a mildly spicy paprika.

Guajillo: 

Fruity, bright and moderately hot, guajillo chilies pair well with tomatoes and balance the earthier flavors of New Mexico or Ancho peppers. We blend them into pasta sauces or use them for big flavor in a simple Orange-Guajillo Chicken that’s perfect folded into tortillas.

Morita:

Morita chilies are the milder of two types of smoked chipotle chili. (Meco chilies are the strong, hotter variety.) We use them in sauces, stews and braised meat and bean dishes where a little smoky heat is appropriate. Make sure to seed them well to avoid bitterness. For convenience’s sake, we prepare homemade chipotles in adobo, our fresher, more flavorful analog to the canned version.

More than just spicy heat, dried chilies provide complex flavor in a convenient package. We use them to add depth to dishes and as a flavoring on their own, as in our New Mexican Carne Adovada, which is made with a whopping 6 ounces of chilies. It’s fruity, not fiery.

New in our store is a collection of workhorse chilies that are from a top source—they are supple, fresh and flavorful not dried out and dusty. These chilies are a world apart from most supermarket offerings.

Dried chilies require a bit of preparation before use. First of all, dried chilies should be toasted (to heighten their flavor) in a dry skillet over medium heat until glossy, and just beginning to darken, about 5 minutes. Once cool enough to handle, tear the stem off and shake out the seeds. At this point, the chilies can either be ground to powder in a spice grinder or soaked in hot water to soften and puree.


What to Make:

Ancho Chili Salsa Roja

Start to finish: 15 minutes
Makes about 1½ cups
Heat level: Medium to medium-hot

Serving suggestion: This is a fairly standard Salsa Roja recipe. It can be used as a dip for chips or as an ingredient, such as a spicy-earthy marinade for meat.

3 dried ancho chiles, stems, seeds and ribs removed, torn into pieces
1 large clove garlic, peeled and smashed
1 medium shallot, roughly chopped
1 medium tomato, roughly chopped
1 teaspoon kosher salt
2 teaspoons white sugar


Combine chili pieces and enough hot water to cover in a microwave-safe bowl or measuring cup. Microwave on high 1 minute. If chiles are still not softened and pliable, microwave for another minute then let sit at room temperature until soft, up to 5 minutes. Drain.

In a food processor or blender, combine the soaked chiles, garlic, shallot, tomato, salt, sugar and ½ cup water. Process until finely chopped and well combined, scraping the sides as necessary, about 20 seconds.

Chili de Árbol Sauce

Start to finish: 10 minutes
Makes about ½ cup
Heat level: Very hot


Serving suggestion: This thin, oil-based sauce is very spicy, so a little goes a long way. Toss with rice as a spicy base for a meal; brush onto seared or grilled fish, chicken or lean pork. Add to vinaigrettes to dress cold salads, such as bean or potato salad.


16 árbol chilies, stemmed, seeded and torn into pieces
½ cup grapeseed or other neutral oil
¼ teaspoon kosher salt
¼ teaspoon white sugar

Combine chili pieces and enough hot water to cover in a microwave-safe bowl or measuring cup. Microwave on high 1 minute. If chiles are still not softened and pliable, microwave for another minute then let sit at room temperature until soft, up to 5 minutes. Drain.

Combine the soaked chiles, oil, salt and sugar in a small measuring cup. Blend with an immersion blender until only small pieces of chili remain, 20 to 30 seconds. Alternatively, pulse in a standard blender until only small pieces of chili remain, about 10 pulses.

Chunky Fresh Salsa with California Chiles

Start to finish: 10 minutes
Makes about 3 cups
Heat level: Mild


Serving suggestion: Anywhere you would want pico de gallo or a chunky, fresh salsa—burritos, tacos, on chips, nachos, etc.


6 dried California chiles, stems, seeds and ribs removed
2 medium tomatoes on the vine, chopped
1 small white onion, finely chopped
1½ cups cilantro, chopped
2 teaspoons kosher salt
2 tablespoons lime juice


Using an knife or scissors, cut the chiles into thin strips, then crosswise into small pieces. Combine chili pieces and enough hot water to cover in a microwave-safe bowl or measuring cup. Microwave on high 1 minute. If chilies are still not softened and pliable, microwave for another minute then let sit at room temperature until soft, up to 5 minutes. Drain.

In a medium bowl, combine the soaked chiles, tomatoes, onion, cilantro, salt and lime juice.

Peanut-Guajillo Sauce

Start to finish: 10 minutes
Makes about 1½ cups
Heat level: Mild

Serving suggestions: Spooned over grilled meats, or as a dip for grilled/fresh vegetables like asparagus.

4 guajillo chiles, stems, seeds and ribs removed, torn into pieces
2 medium garlic cloves, peeled and smashed
¾ cup roasted unsalted peanuts
2 tablespoons extra-virgin olive oil
2 teaspoons white sugar
1 tablespoon lime juice
2 teaspoons kosher salt
2 tablespoons fresh oregano


Combine chili pieces and enough hot water to cover in a microwave-safe bowl or measuring cup. Microwave on high 1 minute. If chiles are still not softened and pliable, microwave for another minute then let sit at room temperature until soft, up to 5 minutes. Drain.

In the jar of a blender, combine the soaked chiles, garlic, peanuts, oil, sugar, lime juice, salt and 1 cup water. Puree until smooth, scraping the sides as needed, 1 to 2 minutes. Add oregano and pulse until roughly chopped, 2 to 3 pulses.

Smoky Morita Chili Sauce

Start to finish: 15 minutes
Makes about 1 cup
Heat level: Very hot


Serving suggestion: This thick sauce is very smoky and very spicy—a little goes a long way. Use anywhere you would want a spicy, smoky barbecue sauce, or instead of your favorite hot sauce. Drizzled on tacos, brushed on grilled meats or stirred into pulled pork.

8 dried morita chiles, stems, seeds and ribs removed, torn into pieces
4 large cloves of garlic, skin on
½ cup chopped roasted red bell pepper
½ teaspoon kosher salt
2 teaspoons dark brown sugar


Combine chili pieces and enough hot water to cover in a microwave-safe bowl or measuring cup. Microwave on high 1 minute. If chiles are still not softened and pliable, microwave for another minute then let sit at room temperature until soft, up to 5 minutes. Drain.

In a small skillet over medium heat, toast the garlic until black spots appear on each side, about 5 minutes total. Remove from heat and remove the skins.

In the jar of a blender, combine the soaked chiles, garlic, roasted bell pepper, salt, sugar and ½ cup water. Puree until completely smooth, scraping the sides as needed, about 1 to 2 minutes.