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I gathered my dried chiles
Seeded them and ran them through my spice grinder
Took about 2 grams of each and added 2 tablespoons of boiling water to
rehydrate them; sauteed some onions and garlic, and added a spoonful to
each chile slurry, and tasted them. I used plain brown rice and some
tortilla chips as the vehicles for the chiles, and tasted them from
milder to hotter per the ratings on this chart. I decided not to toast
or fry the chiles first because I wanted to taste them as simply as
possible this time.
Mildest group:
The ancho was only slightly little hot, and mildly fruity.
The mulato was very earthy, darker flavored, less fruity, and hotter.
The pasilla was fruitier, less earthy, and not quite as hot as the mulato.
Medium group:
The New Mexico was fruity, lighter, and a bit tart, hotter than the first three but not by much.
The guajillo was earthier than the New Mexico, but less so than the mulato, but hotter than the mulato.
The chilhaucle negro was fruity, tart, less heat than New Mexico or
guajillo, and seemed more like the New Mexico in the tart/fruity
flavor.
The cascabel was sweet and fruity, and not particularly hot. I have had
these for a long time and hardly ever use them. I will use them more
often now!
Hottest group:
The puya was a bit one dimensional with heat but not a lot of depth of flavor.
The chipotle surprised me with how sweet and fruity it was under the smoky heat.
All in all, a lot of fun, and although the chilhaucle negro did have a
bit of a unique flavor, it wasn't so astonishingly good that I can see
continuing to pay as much as I did for these. e negro was fruity, tart,
less heat than New Mexico or guajillo, and seemed more like the New
Mexico in the tart/fruity flavor.
The cascabel was sweet and fruity, and not particularly hot. I have had
these for a long time and hardly ever use them. I will use them more
often now!
Hottest group:
The puya was a bit one dimensional with heat but not a lot of depth of flavor.
The chipotle surprised me with how sweet and fruity it was under the smoky heat.
All in all, a lot of fun, and although the chilhaucle negro did have a
bit of a unique flavor, it wasn't so astonishingly good that I can see
continuing to pay as much as I did for these.
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