CHILI PEPPER
An essential ingredient in Mexican cuisine and culture, chili peppers reveal all their secrets here. Their importance in Mexico, the varieties we use in our recipes, their flavors, their origins, their intensities on the Scoville scale, their uses in Mexican cuisine. You will know everything about chili peppers and their history intimately linked to Mexico and Mexicans.
An Essential Ingredient of Mexican Cuisine
Chili peppers, or chiles, occupy a central place in Mexican cuisine and culture.
Used for thousands of years, they are much more than just a condiment. Their diversity in terms of flavors, colors and levels of heat make them a must-have ingredient for any lover of Mexican cuisine. Whether adding a touch of heat to a dish or enriching the flavors of a recipe, chili peppers bring a unique dimension to gastronomy.
This page invites you to discover the fascinating world of chili peppers, their rich history, their distinct varieties, and their crucial role in our recipes at Las Chachitas.
The History of Chili Peppers in Mexico
Chili peppers, native to South America, have a fascinating history that goes back thousands of years. They likely originated in Bolivia and spread to Central and South America thanks to birds dispersing their seeds. 1 Archaeological evidence shows that chili peppers were being eaten as early as 7,000 BCE in the Americas, particularly in regions such as Tehuacan in Mexico and Giutarrero in Peru.
In Mexico, chili peppers were integrated into the culinary and spiritual culture of many pre-Columbian civilizations, such as the Olmecs, Mayans, and Aztecs.
Called chilli in Nahuatl, they were used not only as food but also as medicine and ritual object.
The Mayans, for example, believed in the medicinal properties of chili peppers, a belief that continues today with the recognition of their health benefits.
The domestication of chili peppers by Mesoamerican peoples led to an incredible diversity of varieties. Each region of Mexico developed its own types of chili peppers, adapted to the local climate and culinary preferences. This diversification laid the foundation for the rich palette of flavors we know today in Mexican cuisine.
With the arrival of the Spanish in the 15th century, chili peppers were discovered by Christopher Columbus on his first voyage to the Americas. They were soon introduced to Europe, where they gained popularity for their ability to spice up dishes. Since then, chili peppers have become a globally appreciated ingredient, cultivated and consumed in various forms.
Today, the chili pepper is a strong symbol of Mexican identity. It is present in almost all traditional Mexican dishes and continues to play a central role in the country's gastronomy.
Chili Peppers as a Cultural Symbol
In Mexico, chili peppers are much more than just a culinary ingredient. They represent a deep cultural symbol, rooted in the national identity. Chili peppers are often considered a culinary birth certificate, identifying a person’s geographic origins based on the type of chili pepper they consume.1 Each region of Mexico has its own varieties of chili peppers, which are integrated into traditional dishes and cultural rituals.
Chili peppers also play a spiritual and medicinal role. Historically, they have been used in funeral rites and to ward off bad energies.
Even today, some traditions persist, such as placing a cross-shaped pepper at the bottom of pots to protect against evil spirits.
Additionally, chili pepper is renowned for its medicinal properties, being used to treat various ailments ranging from hangovers to skin problems.
In Mexican cuisine, the heat of chili peppers is considered a crucial element that helps balance and enhance the flavors of dishes.
Capsaicin, the compound responsible for the heat, is even thought to aid in the digestion of high-fat foods. Thus, the consumption of chili peppers goes beyond mere taste pleasure; it is a cultural and identity act that reflects national pride and resilience in the face of culinary challenges.
The Different Varieties of Mexican Peppers
Mexico is renowned for its impressive diversity of peppers, which enrich the local cuisine with unique and varied flavors. In Mexico, there are 64 listed species and more than 200 Creole species, each with its own characteristics in terms of size, color, shape and intensity of spiciness.
Here are some of the most iconic varieties:
POPULAR FRESH CHILI PEPPERS
Jalapeno
This pepper is one of the most known and used in the world.With its moderate intensity and crisp green flavor, it is prized for its versatility in Mexican dishes.
Origin: The Jalapeño takes its name from the city of Xalapa (or Jalapa) in the state of Veracruz, where it was historically cultivated.
Establishment in Mexico: This pepper is widely cultivated in several regions of Mexico, including Chihuahua, Sinaloa, Jalisco and Michoacán. It represents approximately 30% of the total production of peppers in Mexico.
Uses: Jalapeño is prized for its versatility and moderate heat (2,500 to 8,000 units on the Scoville scale). It is used fresh in salsas, stuffed for dishes such as chiles rellenos, or dried and smoked as a chipotle. This pepper is also often pickled or added to sauces to spice up dishes.
Serrano
Smaller and spicier than the jalapeño, the serrano brings a bright heat and herbaceous flavor. In Mexico it is often used in fresh salsas and sauces.Origin: Native to the mountainous regions of the Mexican states of Puebla and Hidalgo, the Serrano pepper owes its name to the mountains (sierras) where it grows naturally.
Establishment in Mexico: This pepper is mainly grown in the states of Veracruz, Sinaloa and Nayarit. It is very popular in Mexico for its more pronounced spiciness than the Jalapeño.
Uses: With a heat ranging from 10,000 to 25,000 units on the Scoville scale, Serrano is often used raw in fresh salsas like pico de gallo or in guacamole. Its thick flesh makes it an excellent ingredient for fresh or cooked sauces.
Habanero
Native to the Yucatan, this little pepper is one of the hottest in Mexico. Its fruity and floral flavor makes it a popular ingredient for very spicy sauces.Origin: The Habanero pepper is native to the Amazon, but quickly spread to the Yucatán Peninsula, where it became a key ingredient in local cuisine.
Implementation in Mexico: Yucatan is today the main producer of Habanero in Mexico. This region, with its hot and humid climate, offers the ideal conditions for the cultivation of this extremely hot pepper.
Uses: With an intensity that can reach up to 350,000 units on the Scoville scale, the Habanero is one of the hottest peppers used in Mexican cuisine. It is often used in hot sauces and marinades, especially for traditional Yucatan dishes such as cochinita pibil or huevos motuleños. Its unique fruity flavor makes it a popular ingredient despite its potency.
Poblano
The Poblano pepper is one of the most popular fresh peppers in Mexico, especially in the state of Puebla, where it gets its name. Large in size, with a dark green color, it measures between 7 and 15 cm long and 5 to 8 cm wide. Relatively mild, it has a moderate heat of 1,000 to 1,500 units on the Scoville scale, making it accessible to most palates.Origin: Native to the Puebla region, the Poblano has been cultivated for centuries in this central region of Mexico. It is also widely used in other regions of the country.
Establishment in Mexico: The Poblano is primarily grown in and around Puebla, but its popularity has spread to other regions of Mexico and even the United States.
Uses: Poblano is often used fresh in iconic dishes like chiles rellenos, where it is stuffed with cheese or meat and then fried or baked. It is also the main ingredient in chiles en nogada, a traditional Mexican dish. When grilled, Poblano develops smoky, earthy flavors that enrich dishes.
THE "HOLY TRINITY"
DRIED CHILI PEPPERS
At the heart of many traditional recipes is what is called
the "Holy Trinity" of Mexican dried peppers:
ANCHO
A dried version of the poblano, it offers a sweet, fruity flavor with notes of raisin and plum. Its spiciness is mild to moderate, ideal for sauces and moles.Origin: Ancho is the dried version of the Poblano, a chili pepper native to the state of Puebla. The Poblano is harvested green when fresh and turns red when ripe before being dried to become an Ancho.
Establishment in Mexico: Mainly grown in Puebla, Poblano/Ancho is a key ingredient in this central region of Mexico. It plays a vital role in traditional recipes like mole poblano.
Uses: Ancho has a mild flavor with sweet notes reminiscent of raisins and chocolate. At only 1,000 to 2,000 units on the Scoville scale, it provides more flavor than heat. It is commonly used to add aromatic depth to complex sauces like mole, as well as in soups and stews.
Guajillo
A dried version of the poblano, it offers a sweet, fruity flavor with notes of raisin and plum. Its spiciness is mild to moderate, ideal for sauces and moles.Origin: Guajillo comes from the Mirasol pepper that grows mainly in the sunny regions of central Mexico. Its name "Mirasol" refers to the way its fruits grow towards the sun.
Establishment in Mexico: This dried chili pepper is widely cultivated in several Mexican states such as Zacatecas and Durango. It is one of the most popular dried chili peppers in traditional Mexican cuisine.
Use: With a moderate intensity (2,500 to 5,000 units on the Scoville scale), Guajillo brings a fruity flavor with slightly acidic notes. It is often used in red sauces such as salsa roja, as well as in marinades for meats such as marinated pork (carne adobada) or in soups such as pozole rojo.
ARBOL
The Árbol chili pepper is a Mexican chili pepper prized for its intense heat and versatility in cooking. Recognizable by its thin, slender shape, it is often used in hot sauces and stews to enhance dishes with a touch of heat and flavor. Its bright red color also makes it a popular decorative ingredient when dried.Origin: The Árbol pepper is native to the Jalisco region of Mexico. Its name means "tree pepper", due to the slender shape of its plant.
Establishment in Mexico: It is mainly cultivated in the states of Jalisco, Zacatecas and Sinaloa. The Chile de Árbol Yahualica variety even has a controlled designation of origin (AOC) in the Yahualica region.
Uses: With a heat ranging from 15,000 to 30,000 units on the Scoville scale, the Árbol chile is often used in hot sauces like salsa taquera. It can be eaten fresh or dried, and adds a slightly smoky, nutty flavor to soups, stews, and marinades.
SMOKED CHILI PEPPERS
The smoking process, often done after the peppers have been dried, infuses the peppers with a woody, slightly sweet flavor while preserving their heat. This process is used for several varieties of peppers, which are then incorporated into sauces, marinades, or stews.
CHIPOTLE PEPPER
Chipotle peppers are ripe jalapeños that have been dried and smoked, a process that gives them a rich, smoky flavor. There are two main varieties of Chipotle: Chipotle Morita and Chipotle Meco, which differ in their degree of smoke and flavor profile. The term chipotle comes from the Nahuatl chilpoctli, which means "smoked pepper." It is widely used in Mexican cuisine to add depth and heat to dishes.Chipotle Morita: Morita is the most common version of Chipotle. It is lightly smoked, giving it a mild, fruity flavor with a moderate heat (2,500 to 8,000 units on the Scoville scale). Its deep red color and soft texture are reminiscent of a raisin. It is often used in salsas, commercial sauces (chipotles en adobo), and stews.
Chipotle Meco: Meco is smoked much longer than Morita, which gives it a more intense flavor, with earthy and woody notes. Its light brown color and rigid texture make it easily identifiable. Rarer, it is used in dishes where the smoky flavor must dominate, such as moles or grilled meats.
Scoville scale
The Scoville scale, created in 1912 by American pharmacologist Wilbur Scoville, is a measurement system used to assess the pungency (or "hotness") of chili peppers and other substances containing capsaicinoids, primarily capsaicin, the chemical compound responsible for the sensation of heat. The scale is expressed in Scoville Heat Units (SHU) , which indicate how many times a substance must be diluted before the heat is no longer perceptible.
Original Method: The Organoleptic Test
The original method, called the Scoville Organoleptic Test , involved a tasting process.
An alcoholic extract of the pepper was diluted in a sugar-water solution and then given to a panel of five tasters. The solution was gradually diluted until three of the five tasters could no longer detect heat. The number of dilutions required determined the number of Scoville Units (SHU). For example, a pepper that required 8,000 dilutions to lose all heat sensation would be rated at 8,000 SHU.
However, this method had several limitations,
including human subjectivity and sensory fatigue of tasters
Modern Method: High Performance Liquid Chromatography (HPLC)
Since the 1980s, the Scoville scale has been measured more precisely using high-performance liquid chromatography (HPLC) . This analytical method directly quantifies the concentration of capsaicinoids in a pepper. The results are then converted to Scoville units by multiplying the parts per million (ppm) of capsaicinoids by 16.
This method is much more reliable and reproducible than the organoleptic test.
The World's Hottest Peppers on the Scoville Scale
Here's a look at the hottest peppers in the world,classified according to their intensity on the Scoville scale:
| Pepper | Scoville Heat Units (SHU) | Origin |
|---|---|---|
| Pepper X | 2,693,000 | Fort Mill, South Carolina, USA |
| Carolina Reaper | 2,200,000 | Fort Mill, South Carolina, USA |
| Trinidad Moruga Scorpion | 2,009,231 | Trinidad and Tobago |
| 7 Pot Douglah | 1,853,936 | Trinidad |
| Komodo Dragon | 1,400,000 - 2,200,000 | United Kingdom |
| Naga Viper | 1,349,000 | United Kingdom |
| Ghost Pepper (Bhut Jolokia) | 1,041,427 | India |
Mexican Peppers on the Scoville Scale
Mexico is famous for its diversity of chili peppers.Here are some popular examples and how they rank on the scale:
| Pepper | Scoville Heat Units (SHU) |
|---|---|
| Poblano (fresh) | 1,000 - 2,000 |
| Ancho (dried Poblano) | 1,000 - 2,000 |
| Pasilla | 1,000 - 2,500 |
| Cascabel | 1,000 - 3,000 |
| Guajillo | 2,500 - 5,000 |
| Mulato | 2,500 - 3,000 |
| Jalapeño (fresh) | 2,500 - 8,000 |
| Chipotle Morita | 5,000 - 10,000 |
| Chipotle Meco | 5,000 - 15,000 |
| Serrano | 10,000 - 25,000 |
| Chile de Arbol | 15,000 - 30,000 |
| Habanero | 100,000 - 350,000 |
Pure Capsaicin
To put these numbers into perspective,Pure capsaicin reaches about 16 million Scoville Units (SHU).
This represents the maximum possible level on the scale.
In short
The Scoville scale measures the heat of peppers based on their capsaicin content. Mexican peppers come in a wide variety of heat levels, from mild Poblano to intense Habanero. These peppers are essential to Mexico's culinary richness and bring unique flavors to traditional dishes.Chili Peppers in Mexican Cuisine
Chili peppers are a fundamental ingredient in Mexican cuisine, not only to add heat, but also to provide complex and varied flavors. Each variety of chili pepper has its own characteristics, and their use in Mexican dishes is as diverse as the country's culinary culture. Here are some examples of how chili peppers are used in traditional Mexican dishes.
Chili Peppers: A Central Ingredient
In Mexican cuisine, chile peppers are more than just a condiment. They are often the main ingredient that defines the character of a dish. Whether it is in sauces like mole, fresh salsas or meat marinades, chile peppers add a depth of flavor and heat that varies depending on the variety used. About 90% of Mexican dishes contain chile peppers in some form.
Diversity of Peppers
Mexico is one of the largest producers and consumers of chili peppers in the world, with over 60 varieties grown throughout the country. Each region has its own preferences when it comes to chili peppers, and each traditional dish can be associated with a specific variety:
- Jalapeño peppers are often used fresh in salsas like pico de gallo or stuffed in chiles rellenos.
- Ancho chile, a dried version of the Poblano, is a key ingredient in mole poblano, a complex and richly flavored sauce.
- Chipotle pepper, a smoked jalapeño, is used to add a smoky flavor to sauces like chipotle en adobo.
Salsas: An Essential Presence on Mexican Tables
Salsas are ubiquitous in Mexican cuisine and are an integral part of every meal. Whether in restaurants or at home, it is common to find several types of salsas laid out on the table to accompany any dish. The three most common salsas are:
- Salsa Verde: Prepared with tomatillos and green peppers such as Serrano or Jalapeño, this green salsa brings a tangy freshness to dishes such as tacos, enchiladas or chilaquiles. Its use is very widespread in Mexico, especially in the central and southern regions
- Salsa Roja: Made from ripe tomatoes and red peppers like Serrano or Chile de Árbol, this red salsa has a richer and often spicier flavor than Salsa Verde. It pairs well with grilled meats, tacos, and enchiladas.
- Pico de Gallo: Also called salsa fresca, this salsa is made with raw ingredients like tomatoes, onions, jalapeño, and lime. It is especially popular for its freshness and crunchy texture. It is often served with tacos, grilled meats, or even just tortilla chips.
These salsas are not just a side dish; they are an integral part of the meal and allow you to adjust the taste and intensity of the spiciness according to your preferences.
Stewed Dishes and Soup
Dried chili peppers are often used in stews to add depth of flavor.
- Mole Poblano: This iconic dish from Central Mexico is a complex sauce made from several varieties of dried chile peppers like Ancho, Mulato, and Pasilla, mixed with bitter chocolate, spices, and other ingredients like peanuts or almonds.2 Mole is often served over chicken or turkey on special occasions.
- Pozole Rojo: This traditional soup is made with pork, hominy (nixtamalized corn), and a sauce made with dried chiles like Guajillo or Pasilla. The dish is served with various fresh accompaniments like shredded cabbage, radishes, and lime.
Grilled Meats and Marinades
Chili peppers are also used to marinate meats before grilling.
- Tacos al Pastor: This popular dish is made with pork marinated in a sauce made with guajillo pepper, pineapple, garlic and spices. The meat is then cooked on a vertical spit (similar to shawarma) before being served in tortillas with onion and cilantro.
- Camarones al Chipotle: Shrimp are marinated and then cooked in a chipotle-based sauce en adobo, which adds an intense smoky flavor. This dish is often served with rice or on crispy tortillas.
Stuffed Dishes
Fresh peppers can be stuffed to create flavorful dishes.
- Chiles Rellenos: The mild but flavorful Poblano pepper is often stuffed with a cheese or ground meat mixture, then coated in batter before being fried. This dish is usually served with a mildly spicy tomato sauce.
Grilled Meats and Marinades
Chili peppers are also used to marinate meats before grilling.
- Tacos al Pastor: This popular dish is made with pork marinated in a sauce made with guajillo pepper, pineapple, garlic and spices. The meat is then cooked on a vertical spit (similar to shawarma) before being served in tortillas with onion and cilantro.
- Camarones al Chipotle: Shrimp are marinated and then cooked in a chipotle-based sauce en adobo, which adds an intense smoky flavor. This dish is often served with rice or on crispy tortillas.
Enchiladas
Enchiladas are another classic example where chili peppers play a central role.
- Green Enchiladas: Made with a sauce made from tomatillos and green peppers like jalapeño or serrano, these enchiladas are topped with shredded chicken or cheese, then covered in the green sauce before being baked in the oven.
- Red Enchiladas: Similar to enchiladas verdes but prepared with a red sauce made with tomatoes and dried peppers such as Guajillo or Pasilla.
Accompaniments
Chili peppers can also be used to spice up classic side dishes.
- Spicy Mexican Rice: Mexican rice is often prepared with tomatoes, onions and sometimes even pieces of jalapeño or serrano peppers to add a little extra heat.
Chiles are ubiquitous in Mexican cuisine in all their forms—fresh, dried, smoked, or pickled—and bring an unmatched richness to traditional dishes. Whether in the salsas served at every meal, complex sauces like mole poblano, or slow-cooked dishes like pozole rojo, chiles play a crucial role in Mexico’s culinary identity.
Peppers in Our Recipes
At Las Chachitas, we have developed a range of artisanal hot salsas, made in France with local ingredients and peppers grown in France.
Each salsa is designed to deliver a unique combination of heat and flavor inspired by Mexican traditions. Here’s a look at our signature recipes.
Jalapeño Salsa
Our Salsa Jalapeño is a fresh and tangy sauce, perfect for those discovering the pleasures of heat. Made with tomatillos, zucchini, French jalapeños, and enhanced with lime juice and Provencal ingredients, it offers the perfect balance between freshness and sweetness.
- Pepper used: Jalapeño (2,500 to 8,000 SHU)
- Spicy Level: 🇫🇷 1/6 | 🇲🇽 0/6
- Directions for use: Ideal for dips, or to accompany fish, tacos or barbecues.
Chipotle Salsa
Chipotle Salsa is sweet and smoky, with the distinctive flavor of chipotle peppers combined with French tomatoes, Provençal honey, and pineapple. This sauce is perfect for lovers of smoky flavors with a touch of sweetness.
- Pepper used: Chipotle (5,000 to 10,000 SHU)
- Spicy Level: 🇫🇷 1/6 | 🇲🇽 0/6
-
Directions for use: Perfect with red meats, pork, cheese,
or at a barbecue.
Habanero Salsa
For those who like a bit of heat, Salsa Habanero offers a more assertive spiciness thanks to the French habanero pepper. Made with tomatoes and carrots, this fruity and tangy salsa is ideal for those who don't mind a little heat.
- Pepper used: Habanero (100,000 to 350,000 SHU)
- Spicy Level: 🇫🇷 2/6 | 🇲🇽 1/6
-
Directions for use: Goes perfectly with fish, salads
or barbecue dishes.
Red Salsa
Salsa Roja is an intense sauce made with tomatoes and French-grown serrano and red jalapeño peppers and arbol peppers. It offers an explosion of spicy flavors with a real kick of heat.
-
Peppers used:
- Serrano (10,000 to 23,000 SHU)
- Jalapeño (2,500 to 8,000 SHU)
- Tree (15,000 to 30,000 SHU)
- Spicy Level: 🇫🇷 2/6 | 🇲🇽 1/6
-
Directions for use: Ideal to accompany red meats, chicken
or tacos at a barbecue.
Salsa Verde
Our Salsa Verde, made with tomatillos and French green serrano peppers, offers an intense and tangy blend. The serrano pepper brings a moderate heat while the tomatillos add a refreshing touch.
-
Peppers used:
- Serrano (10,000 to 23,000 SHU)
- Tree (15,000 to 30,000 SHU)
- Spicy Level: 🇫🇷 3/6 | 🇲🇽 2/6
-
Directions for use: Perfect to accompany pork, fish
or tacos at a barbecue.
Salsa Huate
Salsa Huate is unique thanks to its bold combination of tomatoes, roasted peanuts and arbol chiles. This powerful sauce offers an explosive mix between the sweetness of peanuts and the intensity of arbol chile.
- Pepper used: Tree (15,000 to 30,000 SHU)
- Spicy Level: 🇫🇷 4/6 | 🇲🇽 3/6
-
Directions for use: Ideal on pizza, in your sandwiches, salads, pasta
or at a barbecue.
Salsa 3 Chiles
Salsa 3 Chiles combines three iconic varieties —serrano, jalapeño, and habanero— to create a fruity, tangy, and punchy sauce. Tomatillos add a tangy freshness that balances the intense heat of the chiles.
-
Peppers used:
- Habanero (100K - 350K SHU)
- Serrano (10K - 23K SHU),
- Jalapeño (2.5K - 8K SHU)
- Spicy Level: 🇫🇷 5/6 | 🇲🇽 4/6
- Directions for use: Ideal to accompany tacos, salads or fish during a barbecue.
Our hot salsas are designed to satisfy all chili lovers, whether they are novices or experts in the heat. Each recipe highlights the richness of Mexican flavors while incorporating local French ingredients to create a unique culinary experience. Whether you like your sauces mild or hot, there is a Las Chachitas salsa for you!
Health Benefits of Chili Peppers
Chili peppers are not only loved for their taste and heat, they also offer many health benefits. Thanks to their content of capsaicin, the chemical compound responsible for the sensation of heat, chili peppers can have beneficial effects on the body when consumed regularly.
Antioxidant Properties
Chili peppers, especially the red varieties, are rich in antioxidants such as vitamins A and C. These antioxidants help protect cells from damage caused by free radicals, reducing the risk of chronic diseases such as heart disease and some cancers.
Anti-inflammatory effect
Capsaicin found in chili peppers has known anti-inflammatory properties. It can help reduce inflammation in the body, which is beneficial for people with chronic inflammatory conditions like arthritis.
Improved Metabolism
Consuming chili peppers can boost metabolism and aid in weight loss. Capsaicin increases thermogenesis (heat production in the body), which can help burn more calories after a spicy meal.
Pain Relief
Capsaicin is also used in topical creams to relieve pain, particularly in the treatment of joint and muscle pain. It works by temporarily desensitizing pain receptors in the skin.
Improved Blood Circulation
Chili peppers can help improve blood circulation by dilating blood vessels, which can reduce blood pressure and improve cardiovascular health.
Strengthening the Immune System
Thanks to their high vitamin C content, chili peppers help strengthen the immune system, promoting better resistance to common infections such as colds or flu.
In addition to adding a spicy and flavorful kick to your dishes, chili peppers offer a multitude of health benefits. Whether you're a heat lover or simply want to reap the nutritional benefits of chili peppers, incorporating these ingredients into your diet can contribute to better overall health.
Discover the world of Mexican Peppers with Las Chachitas
Chiles are more than just an ingredient in Mexican cuisine: they’re its very essence, bringing a wealth of flavors, textures, and heat that vary from region to region and dish to dish. From the tangy freshness of salsa verde to the smoky depth of chipotle, each chile tells a story and plays a crucial role in Mexican cuisine.
Whether in salsas that are ubiquitous on Mexican tables, complex sauces like mole poblano, or slow-cooked dishes like pozole rojo, chiles are used in all their forms: fresh, dried, smoked, or pickled. Their diversity allows for endless flavor combinations to be explored, while also providing health benefits thanks to their antioxidant and anti-inflammatory properties.
At Las Chachitas, we are committed to respecting this tradition by incorporating Mexican peppers into our artisanal recipes. Our salsas, made in France with local ingredients and peppers grown on site, are an invitation to discover or rediscover the richness of Mexican cuisine. Whether you are a novice or a seasoned lover of spiciness, there is always a pepper and a salsa that will awaken your taste buds.
So, whether you opt for the smoky sweetness of our Chipotle Salsa, the fruity intensity of our Habanero Salsa, or the tangy freshness of our Salsa Verde, let yourself be carried away by the spicy and tasty world of Mexican peppers. 🌶️
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