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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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.
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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. -
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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The hottest pepper you’ll typically find, so take care when handling. Remember, a little goes a long way! -
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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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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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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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. -
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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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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Great for baked or grilled chicken – just rub on and cook. This is our famous Green Chile Rub renamed Chicken Fantastico! because it is such a standout on grilled or baked chicken. -
A classic Southwestern dish of slow-cooked pork marinated in a special spice blend (we recommend 12 hours for the tastiest results).
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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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A culinary classic that allows you to determine just how thick and spicy your chili will taste.
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The essential party food that will have everyone smiling.