Corn husks are the traditional wrappers for tamales. These husks only need to be immersed in water for a short time until they are soft, pliable and ready to use.
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Chile Cascabel looks like a reddish-brown bell and rattles (its name literally means “rattle”) when you shake it. This chile is a favorite for sauces and soups. -
Sometimes incorrectly referred to as the Pasilla, the Mulato is actually a type of dried Poblano. A bit smokier than the Ancho but without the depth of flavor.Like the ancho, the Mulato is a type of dried poblano, and combined with the ancho and negro chiles, the mulato is an essential ingredient in making the classic mole sauce.
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A tough choice but probably three of our favorite salsas. Our Salsa Roja, Salsa Santa Fe, and Chipotle Salsas are all great with chips but for something different, try them with eggs, baked potatoes, or steamed vegetables. -
Named after Jalapa state in Veracruz Mexico, the Jalapeño is one of the most popular chiles around. It’s widely available fresh but our powder is a quick and easy way to add flavor to almost every dish – including ice cream!
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Meaning “tree-like”, the de Arbol is a member of the cayenne family. This bright, red, long pointed pepper is a popular ingredient in sauce.
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Often referred to simply as chile Pasilla or Pasilla Negro, this extremely long and wrinkled pod is black in color. In Spanish, Pasa means raisin. Chile Negro means black chile. The gentle full bodied flavor of the Chile Negro is invaluable for making sauces and mole. -
Who said snack foods are bad for you? Our red popcorn is high in fiber, iron, and protein. It has fewer hulls and pops the most gorgeous snow white. Pop it up in the microwave, air popper or on the stovetop.
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Chipotles en Adobo are smoky chipotle chiles in a tomato-vinegar sauce. To use, just add a few chipotles (whole or pureed) with a bit of the adobo sauce to soups, stews, and sauces. Spicy! Los Chileros heat level 4 out of 4. 7 oz can. -
A gourmet meal in a bag? Some fancy cookbook readers may doubt it, but out here where the sky is blue and the air is pure, Los Chileros has managed to fix up some of our favorite dishes so they can be enjoyed it no matter how far you are from Santa Fe. Carne Adovada is a full-flavored Southwestern dish, traditionally made with pork, but is just as tasty with chicken or beef. Serve with our easy-to-make sopaipillas filled with honey for dessert and you got an authentic Southwestern meal that will draw raves!
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Enjoy the taste of the Caribbean with our jerk mix. Generously rub on chicken or pork and grill or bake.
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A mild rub that packs a lot of flavor.
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The hottest pepper you’ll typically find, so take care when handling. Remember, a little goes a long way! -
We source these chiles from the Hatch Valley in New Mexico which is renowned for growing the highest quality chiles with phenomenal flavor.
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The essential party food that will have everyone smiling.
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Make your own Blue Corn tortillas with our flour. Also great for breads and other baked goods.
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A fiery little pepper, the Pequin is also known as the bird pepper and is a favorite for spicing up sauces, salsas, and other dishes. It has a sweet, slightly smoky flavor with hints of citrus, corn, and nuts. -
The Guajillo is related to the Pulla and slightly spicier than the Ancho. Delicious with seafood, great for making sauces, and popular in salsas (try it with tomatillos for a mild, tasty salsa).
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Give blackened food a southwestern flair with this rub mix. Ideal for fish, chicken, beef or pork.
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All the flavor of a complicated Mexican mole sauce without the work! Our blend contains cocoa, chile and spices
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This mix has a depth of flavor thanks to a careful blend of three chiles (including the smoky chipotle). Great as a marinade or dry rub.
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A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.
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A name that reminds you of Dr. Seuss, but a flavor that is pure Southwest. The great nutty taste of the blue corn combined with the zing of the green chile will compliment almost anything.
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Frequently used in Southern Mexico, this herb has an untamed flavor that goes very well in stews and with seafood. It is often cooked with beans of all types to reportedly reduce their gaseousness. Epazote is also used in making tea.
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Add chopped onions, tomatoes and cilantro or a can of stewed tomatoes and you have a mighty tasty salsa.
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Crushed New Mexico red chile adds a distinctive flavor to salsas, soups and rubs. Dried red chile pod ground to a crushed form are used to make chile con carne or red chile enchiladas.
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Makes a delicious corn bread. Add crushed red chiles for an added bite.
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A culinary classic that allows you to determine just how thick and spicy your chili will taste.
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A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.
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One of the three key chiles – the “holy trinity” – used in traditional Mole sauces. Has a sweet taste with a mild, fruity flavor. Sometimes used in place of Chile Mulato. -
Achiote is one of Mexico’s most popular ingredients because it gives food an amazing earthy flavor and a spectacular red hue. Smear over fish and grill or rub into pork before braising or roasting. Dilute with vinegar or olive oil to create a marinade for just about everything.
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When fried, these puffed pieces of dough resemble little pillows. Lace them with honey and you won’t dream of anything else!
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How easy is this? We’ve combined all the spices, so you just add avocados and fresh lime juice (and chips of course!).
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Here is a meal that talks Southwest from the moment you put it on the stove. The rich aroma of Hatch Green Chile flavors each spoonful and awakens the taste buds with its mild but spicy infusion.
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Makes light, fluffy popcorn with just a hint of roasted, nutty flavor. No need to add any extra seasoning – this tastes great just as it is.
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Not only is red sauce a natural for enchiladas, it can also stand up to strong flavors such as game, red meat, and grilled food.
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We combine New Mexico and Arbol chiles for this one so you’ve got a bit of heat (add some habanero powder if you’re feeling crazy) with a good depth of flavour. It’s our choice for making a traditional chuckwagon chile – just add Santa Fe Chile Seasoning to cubed or ground beef. Kidney beans, grated cheese, sour cream and tomatoes all optional extras.
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One of the three key chiles – the “holy trinity” – used in traditional Mole sauces. Has a sweet taste with a mild, fruity flavor. Sometimes used in place of Chile Mulato.
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Taste the roasted, nutty flavor of blue corn when you place these pancakes and waffles on the table. This classic Southwestern dish uses roasted blue corn and combines it with just the right ingredients to become the star of your breakfast table. Optionally, you can add pine nuts (piñon), blueberries or your favorite extra ingredients. Blue Corn waffles and pancakes are a taste tradition of the Southwest. -
The special blend of red and green chiles makes this a favorite. In the southwest, this is also called Christmas Salsa.
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A combination of our Blue corn, Crimson red, and White popcorn kernels. When popped, it all turns white, but it sure does taste good.
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Creamy and full of flavor, this soup combines the great flavors of green chile and chicken, with several delicious vegetables for a robust, comforting taste. The subtle spicy taste of New Mexico's Hatch Valley green chile in a chicken base makes a soup full of flavor contrasts. Easy to prepare, this soup will garner lots of compliments and be on everyone’s favorite list.
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Not a lot of heat but incredible taste. Just mix with oil & water or red wine. Great with steak but try it with fish & pork, too. Not everybody is a Georgia O'Keefe fan so this is also sold under the name Creole Rub. -
Native to Mexico, Mexican oregano has notes of mild licorice and citrus, but shares the basic pungent flavor of the more common Mediterranean oregano. Mexican oregano is a necessary ingredient in the preparation of many Southwestern dishes. “Just a pinch will do.”
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A chile classic! Great with all grilled meats and vegetables.
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We added a touch of lemon to this herb & spice blend, making it a natural for chicken or fish.
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A classic Southwestern sauce that is good with just about everything.
