Mexican peppers

[John Noble]

All right. I have several different types of mexican peppers, in whole form. I am going to chop, toast and grind them into a mixed pepper blend, as part of a rub for a brisket this weekend.

I would appreciate comments regarding the various types, strength, taste and ratio of blending them together.

Thanks in advance

Ancho
Arbol
Guajillo
Chipotle
Casabel
Pasillo Negro

 

[Paul K]

John,

Check out this link for reference on heat levels and some flavor descriptions. Ratios is pretty subjective as we all have different preferences for heat. That being said, I would use the following (most to least) for a rub:

Ancho
Guajillo
Cascabel
Arbol

Chipotle is nice, but if you're already smoking something, you don't need the smoked chili.

Paul

 

[John Noble]

Very helpful link. Thanks