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The hottest pepper you’ll typically find, so take care when handling. Remember, a little goes a long way! -
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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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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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. -
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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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. -
Posole is a thick soup that is hearty enough to serve as a main course. Cook with beef, pork or chicken for a traditional Southwestern meal.
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Posole – or hominy – is made by removing the outer layer of corn kernels and then drying them. Cook with beef, pork or chicken for a traditional Southwestern meal.
