Ancho Chili Dried. As long as these peppers are fresh, they are referred to as Poblano peppers. After drying, they are just called Ancho. They have a pleasant taste of dried fruit (raisins, plums) and due to their low fuel content they are often used in sweet desserts... Use: used in Mexican sauces, to flavor stuffing or soup, and as a spice in sweet dishes. Scoville scale: 1000 - 2500 SHU
Guajillo Chili Dried. These slightly hot peppers are characterized by their dark reddish color and delicate sweet taste with a fruity and smoky undertone. They got their name from the characteristic sound that dried peppers make when shaken... Use: suitable for flavoring meat dishes, salsa, marinades, sauces, soups and tamales. Excellent in spices for chicken and sea fish... Scoville scale: 2500 - 5000 SHU
Pasilla Chili Dried. It is one of the oldest varieties of chili peppers. The fruits fresh after harvest are called Chilaca. Their next name is "Chili Negro". The reason is their brown to black color. They have a slightly sweet taste reminiscent of chocolate and a slightly sour paprika... Use: suitable for sauces, good when combined with fruit, for seasoning meat such as lamb, duck or sea fish... Scoville scale: 2000 SHU
This pepper comes from the northern Mexican state of Chihuahua. It is one of the finer peppers. The peppers to be dried are left to mature longer to lose moisture. Furthermore, they are smoked for several days after harvest, so they have a strong smoky taste and aroma. Use : suitable for meat dishes, BBQ sauces, for the preparation of salsa and soups. Scoville scale: 3000 - 10,000 SHU
The nutty taste with a grassy and smoky undertone makes this pepper one of the most popular and most used chili peppers. The pepper got its name from the Spanish word for "Chili tree" (chile de árbol)... Use: suitable for marinades, flavoring of soup, Chinese, Mexican and South Asian dishes, it is also possible to pick them in olive oil. Scoville scale: 15,000 - 30,000 SHU
Chipotle Peppers Adobo. Smoked Chipotle peppers in Adobo brine. This pepper comes from the northern Mexican state of Chihuahua. It is one of the finer peppers. The peppers to be dried are left to mature longer to lose moisture. Furthermore, they are smoked for several days after harvest, so they have a strong smoky taste and aroma.
Instant Spice Mix on the Poblano Pier. Spices intended for the preparation of Mexican Mole sauce. The most famous variant of this Mexican sauce is Mole Poblano, to which various types of chili peppers are added.
Green Salsa. Mexican slightly spicy salsa Verde consists of tomatillo, onion, coriander, lime juice and chili peppers. It is used for many dishes, not only Mexican cuisine and is excellent for grilled meat, for example.
Suitable for two people, 1 Taco Picadillo De Res, 1 Taco de pollo de jugoso, 1 Fish Taco1 Taco De Frijoles, 1 Taco De Guisado, 1 Taco De Arroz, 2 bottles of wine of your choice (specify in the comment section - white, red or rose), BONUS: Can we agree that the fact that you have a date is a bonus in itself?, BONUS: 1 Coca Cola can 330 ml. and 1 Fanta Orange can 330 ml, BONUS: 1 Chipotle en adobo.