• 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.

  • Los Chileros Chile Cascabel Whole Los Chileros Chile Cascabel Whole

    Chile Cascabel

    $8.30$21.00
    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.
  • Chile Chipotle

    $2.90$18.00

    A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.

  • A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.

  • 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.

  • Los Chileros Chile de Arbol Cayenne Powder

    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.

  • Chile Guajillo

    $3.80$10.00

    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).

  • Chile Habañero

    $5.00$68.00
    The hottest pepper you’ll typically find, so take care when handling. Remember, a little goes a long way!
  • Chile Mulato

    $5.00$16.00
    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. 

  • Chile Negro

    $5.00$16.00
    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.
  • Chile Pequin

    $2.90$11.50
    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.
  • Los Chileros Chile Chimayo Blend

    This is a special blending of two of the worlds best tasting chiles. Both grown in New Mexico, it combines the chiles grown in the famous Hatch Valley and the scarce chile from the area of Chimayo.

  • 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.
  • Chipotle Rub & Mix

    $2.90$18.00

    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.

  • Los Chileros Chipotle Salsa Mix

    Chipotle Salsa Mix

    $2.90$18.00
    Just add chopped onions, tomatoes, and cilantro or a can of chopped tomatoes and you’ve got a great tasting salsa with that smoky chipotle flavour.
  • Christmas Salsa Mix

    $2.90$18.00

    You don’t have to wait for Christmas to enjoy this salsa. It’s a term we use out west when we combine red and green chiles, we also call this our Salsa Santa Fe.  This is a super simple (and delicious) salsa – just add chopped tomatoes and onions or a can of chopped tomatoes, let it sit for 15 minutes and it’s ready to go.

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