Have you heard that there are approximately 4,000 chili peppers worldwide? It’s true! From the 4,000 chili peppers found around the world, there are more than 60 different types of chili peppers that grow in Mexico. Chili peppers are a very important part of traditional cuisine in the country. Different types of chilis in Mexico add flavor, complexity, and heat to so many different Mexican dishes. Also, fresh chilis are often added to dishes to give it color and a touch of heat. A few of the most common chilis in Mexico are the guajillo, jalapeno, piquin, cascabel, morita, habanero, de arbol, and cascabel. If you want to visit Mexico to enjoy spicy food in person, book your stay with Garza Blanca Resorts. The luxury resort has amazing accommodations, high-end amenities, and VIP services. Meanwhile, read below to learn more about the top 7 chili peppers in Mexico. 

Top 7 Chili Peppers in Mexico – Facts 

• Poblano Chili Peppers – Poblano Chili Peppers are also known as Ancho chiles. These peppers are very large and are dark green in color. “Ancho” means “wide” in Spanish, and this pepper is a sweeter chile pepper in Mexico. The pepper is dried, then it is usually added to dishes. 
• Jalapeño Chili Peppers – Jalapeño Chili Peppers are one of the most popular chili peppers worldwide. This chile pepper is used in many ways such as roasted, smoked, pickled, and fresh. Chipotle peppers are actually just dried jalapeños, did you know that? Chipotle chili peppers are big in size and tan, and the flavor is strong. 
• Pasilla Peppers – The Pasilla Chili Peppers are also known as Chile Negro, and this pepper is long. The Pasilla Pepper gets its name because it is dark in color and the skin is wrinkled. This pepper can be mild, hot, and spicy. The pepper is approximately six to eight inches in length, and once it has been dried it is approximately one to one and a half inches. The Pasilla Pepper can be intensively hot. The dried peppers are used in fresh salsas, mole sauces, and enchilada sauces, too. 
• Guajillo Peppers – Guajillo Peppers are used in numerous Mexican dishes. Guajillo Peppers are often the main ingredient for many traditional salsas. To make a popular tamale salsa, the guajillo peppers will be dried, then the seeds are removed, and then they will be soaked or simmered depending on the dish. Usually, the peppers are mashed or pureed to make a paste, then they can be added to other ingredients to make a tasty salsa that goes great with tamales. 
• Serrano Peppers – Next, Serrano Peppers are a very hot and spicy pepper. The serrano peppers in Mexico first were grown in the mountainous areas of Hidalgo and Puebla. The name refers to the mountain regions. The serrano peppers are used to prepare giardiniera as well as a variety of spicy salsas.
• Habanero Pepper – The Habanero Pepper is one of the spiciest peppers around. The habanero peppers are green when they are not ripened. They will get color as they get older. The common colors of the habanero pepper are orange and red, but you can also find white, yellow, brown, purple and green habanero peppers too. The habanero pepper are one of the hottest and spiciest peppers worldwide. 
• Ghost Pepper – Last but not least, the Ghost Pepper is a hybrid pepper of the Capsicum frutescens. The Guinness World Records certified the ghost pepper as the hottest pepper in 2007. The ghost pepper is 416 times hotter than the mildest jalapeño pepper. That certainly sounds potent!

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