These chiles are 4.75″-6.75″ long and about 2″ wide. with a smooth skin and a deep reddish-brown color. • The soil and growing conditions in the Hatch Valley are said by locals to create a unique terroir (similar to wine terroirs) which is responsible for the flavor of chile grown there.
Chipotle peppers are smoked, dried jalapeño peppers, and as such they share the same medium-level heat as jalapeños (2,500 to 8,000 Scoville heat units.) It’s a popular chili pepper variety in both Mexico and North America and growing fast in favor across the globe because of its smoky, earthy flavor. •If you like spicy foods and love the smoky tang of barbecue, Mexican food, and Tex-Mex cuisine, then the chipotle pepper should be a staple in your kitchen. •There are two types of chipotle, the meco and the morita, and each has its own unique look, flavor, and use case. •Morita chili is also sometimes called «chipotle colorado,» «mora chile,» and «black dash red chile.» And they have a flavor that is full and fruity, with tobacco and chocolate tones. WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
The habanero is a variety of chili pepper. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, yellow, and pink are also seen. Typically, a ripe habanero chili is 2–6 cm (0.8–2.4 in) long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. •The habanero chili comes from the Amazonas region, and from there it was spread through Mexico. •The habanero was carried north to the Caribbean via Colombia. Upon its discovery by Spaniards, the habanero chili was rapidly disseminated to other adequate climate areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it capsicum chinense (the Chinese pepper). •Today, the largest producer is Mexico’s Yucatan Peninsula. Habaneros are an integral part of Yucatecan food. •Habanero chilies accompany most dishes in Yucatan, either in solid or purée/salsa form. •The habanero’s heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.