Mexican Roasting Chilli Seed Collection

Mexican Roasting Chilli Seed Collection

7 seed packets

Grow a versatile selection of Mexican chillies for roasting, stuffing, fresh salsa, dried sauces and traditional mole-style cooking. This collection brings together mild, medium and hot varieties with a range of shapes, flavours and culinary uses.

Includes one packet each of:

• ‘Brown Poblano’
• ‘Guajillo’
• ‘Pasilla Chilaca Bajio’
• ‘Poblano San Luis’
• ‘Jalapeño Mega Jefe’
• ‘Serrano’
• ‘Anaheim’

Harvest the chillies green for fresh roasting and salsa, or allow selected varieties to ripen fully for drying, toasting and making deeper-flavoured sauces.

A little history

Chillies have been cultivated in Mexico for thousands of years and remain central to Mexican cooking. Different varieties are used fresh, roasted, smoked or dried, with each method bringing out different flavours.

Roasting softens the flesh, loosens the skin and develops a sweeter, deeper flavour. Mild, fleshy chillies such as poblano and Anaheim are often roasted whole, while jalapeño and serrano are commonly charred for salsas and sauces.

Some varieties are known by different names once dried. A ripe, dried poblano is generally known as an ancho, while the fresh form of pasilla is called chilaca. Guajillo chillies are normally harvested fully ripe and dried before being lightly toasted and rehydrated for sauces.

How to roast fresh chillies

You will need:

• Fresh ‘Brown Poblano’, ‘Poblano San Luis’, ‘Anaheim’, ‘Jalapeño Mega Jefe’ or ‘Serrano’ chillies
• Salt to taste

Method:

1. Wash and dry the chillies, leaving them whole with the stalks attached.
2. Place them under a hot grill, on a barbecue plate or in a dry heavy-based frying pan.
3. Cook until the skins are blistered and blackened in places, turning regularly so all sides are roasted.
4. Transfer the hot chillies to a bowl and cover for approximately 10 minutes. The steam will help loosen the skins.
5. Peel away the blistered skin. Remove the stalks, seeds and inner membranes if you prefer less heat.
6. Use the roasted chillies immediately, or refrigerate them in a sealed container and use within a few days.

Wear gloves when handling hot chillies if you have sensitive skin, and avoid touching your eyes or face.

Roasted chilli salsa

Makes approximately 500 ml

Ingredients:

• 500 g ripe tomatoes
• 1 ‘Anaheim’ chilli
• 1 ‘Poblano San Luis’ or ‘Brown Poblano’ chilli
• 1 ‘Jalapeño Mega Jefe’ chilli
• 1 ‘Serrano’ chilli, optional for additional heat
• 45 g finely chopped onion
• 1 garlic clove
• 15 g chopped cilantro
• Salt to taste

Method:

1. Place the tomatoes, whole chillies, onion and unpeeled garlic clove under a hot grill or on a barbecue plate.
2. Cook until the tomatoes have softened and the chillies are blistered and lightly charred, turning as needed.
3. Cover the roasted chillies for approximately 10 minutes, then peel away the loose skins.
4. Remove the chilli stalks. Remove the seeds and inner membranes for a milder salsa, or leave some in for additional heat.
5. Peel the garlic, then place the roasted ingredients in a blender or food processor.
6. Add the cilantro and salt, then pulse until the salsa reaches your preferred texture.
7. Taste and adjust the salt before serving.

Use Anaheim and poblano as the mild flavour base, with jalapeño and serrano added according to your preferred heat level.

Using the varieties

‘Brown Poblano’ and ‘Poblano San Luis’ are broad, fleshy chillies well suited to roasting whole, stuffing or adding to sauces. They can also be left to ripen and dried for ancho-style chillies.

‘Anaheim’ is a long, mild chilli suited to whole-pod roasting, stuffing, grilling and mild green sauces.

‘Jalapeño Mega Jefe’ is a large jalapeño with medium heat. Use it fresh, pickled or charred for salsa.

‘Serrano’ is smaller and hotter, making it particularly useful for fresh or roasted salsa where a sharper chilli heat is wanted.

‘Guajillo’ is best allowed to ripen fully red before drying. Lightly toast the dried pods, then soak them in hot water before blending into sauces and marinades.

‘Pasilla Chilaca Bajio’ can be used fresh as a chilaca or ripened and dried for its darker, richer flavour. It is particularly useful in sauces, stews and mole-style dishes.

Growing chillies

For sowing and germination instructions, see our Tomato & Pepper Seed Germination Guide.

For guidance on planting, feeding, supporting and caring for your plants throughout the season, see our Ultimate Chilli, Pepper & Tomato Growing Guide.

Plant chillies in a warm, sunny and sheltered position after the risk of frost has passed and the soil has warmed. Allow approximately 40–50 cm between plants.

Taller varieties, including ‘Guajillo’, ‘Pasilla Chilaca Bajio’ and ‘Anaheim’, may benefit from staking or support once they are carrying a heavy crop.

For fresh roasting, harvest poblano and Anaheim chillies once they have reached full size and the walls feel firm and fleshy. Jalapeño and serrano chillies can be picked green or allowed to ripen further for increased sweetness, colour and heat.

Allow ‘Guajillo’ and ‘Pasilla Chilaca Bajio’ to ripen fully on the plant before harvesting for drying. Dry the pods thoroughly before storing them in an airtight container.