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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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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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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.
