Products

This dried, smoked Red Jalapeño is chocolate brown in color. The chile roasting/smoking process provides wonderful flavors that are more complex and unusual from the normal heat of the chile. Chipotle pods are two to four inches long and one inch wide. Its medium thick flesh, provides a smoky yet sweet flavor with chocolate tones. Processed in Chihuahua, Chipotle has a wrinkled appearance with a SHU range of 15,000 to 30,000. Chipotle is widely used in adobos, soups, salsas, and sauces. This product is prepared from ripe Jalapeño peppers that are dehydrated by smoking for flavor development.

These are dried red Anaheim Chiles. The thin fleshed California chile is the sweetest of the dried chiles, with a SHU of 500 to 1500. This bright red, scarlet chile has an elongated tapered shape and is mostly grown in Chihuahua. This chile is also available smoked. This product is prepared from ripe California peppers that are dehydrated, cleaned, and milled.

These are dried red Anaheim Chiles. The thin fleshed California chile is the sweetest of the dried chiles, with a SHU of 500 to 1500. This bright red, scarlet chile has an elongated tapered shape and is mostly grown in Chihuahua. This chile is also available smoked. This product is prepared from ripe California peppers that are dehydrated, cleaned, and milled.

Mexican Oregano is an important culinary herb, with olive color. It has an aromatic, warm, pungent and slightly bitter taste, which can vary in intensity. The flavor of Mexican oregano has a stronger savory component compared to regular oregano. This spice is primarily used in salsas, marinades, and rubs. This product is prepared from Mexican Oregano Leaves that are triple cleaned and milled.

This chile ranges in color from yellow-orange to golden brown. Grown in Yucatan, Habanero is very thin fleshed with a wrinkled, lantern shape. It is intensely hot and highly pungent with a SHU range of 100,000 to 350,000. Despite its fiery heat, the Habanero has a richness of flavor with tropical tones. This product is prepared from dried Habanero peppers which have been dried, cleaned, sorted, and milled.

Mexican Oregano is an important culinary herb, with olive color. It has an aromatic, warm, pungent and slightly bitter taste, which can vary in intensity. The flavor of Mexican oregano has a stronger savory component compared to regular oregano. This spice is primarily used in salsas, marinades, and rubs. This product is prepared from Mexican Oregano Leaves that are triple cleaned and milled.

The Anaheim is a variety of the New Mexico pod. Also known as Chile Colorado, this is the ripe form of the Green Anaheim Chile. The red Anaheim chile is long, typically eight inches, with a sweet, earthy flavor. It is usually grown in Chihuahua and New Mexico, with a heat range of 500-2,500 SHU.This product is produced from ripe Anaheim pods which have been cleaned, chopped, and packed.

The word Pequín is derived from the Spanish word “pequeño”, meaning small, referring to the size of the fruits. These oval pods are less than 1 inch in length, with the smallest pods being the hottest. The thin fleshed Pequin chile is light orange-red in color with a smoky, extreme and rapid heat. Grown in the regions from Sonora to Chiapas and Tamaulipas to Yucatan, Pequín is very pungent with a SHU of 100,000 to 140,000. This product is prepared from clean, fresh, sun-ripened Pequin Chile Peppers which have been dried, cleaned, sorted, and milled.

This dried, smoked Red Jalapeño is chocolate brown in color. The chile roasting/smoking process provides wonderful flavors that are more complex and unusual from the normal heat of the chile. Chipotle pods are two to four inches long and one inch wide. Its medium thick flesh, provides a smoky yet sweet flavor with chocolate tones. Processed in Chihuahua, Chipotle has a wrinkled appearance with a SHU range of 15,000 to 30,000. Chipotle is widely used in adobos, soups, salsas, and sauces. This product is prepared from ripe Jalapeño peppers that are dehydrated by smoking for flavor development.

The literal translation of Cascabel is rattle, in reference to the seeds rattling in the pods. The Cascabel chile is thick fleshed with a dark, reddish brown color. Although the Cascabel is a small to medium sized chile, measuring about 1.5 inches in size, its smooth, oval shape stores a deep earthy and nutty rich flavor. Grown in Jalisco and Guerrero, the Cascabel is mildly pungent, with a SHU range of 1,500 to 2,500. Cascabel is commonly used in making salsas, sauces, dips, and soups. This product is prepared from matured Cascabel peppers that are dried and milled.

The literal translation of Cascabel is rattle, in reference to the seeds rattling in the pods. The Cascabel chile is thick fleshed with a dark, reddish brown color. Although the Cascabel is a small to medium sized chile, measuring about 1.5 inches in size, its smooth, oval shape stores a deep earthy and nutty rich flavor. Grown in Jalisco and Guerrero, the Cascabel is mildly pungent, with a SHU range of 1,500 to 2,500. Cascabel is commonly used in making salsas, sauces, dips, and soups. This product is prepared from matured Cascabel peppers that are dried and milled.

Ancho is a dried ripe Poblano Chile. The name Ancho means “wide”, describing its broad, flat, heart-shaped pods. This medium thick fleshed chile is dark mahogany to brownish-black in color. Its mild fruity flavor has a dark cherry and raisin sweetness. The pods vary between three to six inches long, and are two to three inches wide. Anchos are commonly used in sauces, salsas, and moles. Grown in Zacatecas, Ancho is a mild chile with a SHU range of 1,000 to 4,000. This product is prepared from ripe Ancho peppers that have been dried, cleaned, sorted, and milled.

The thick fleshed green Jalapeño is the best known and most widely eaten hot chile in the United States. It is medium to dark green in color with a tapered shape. The cylindrical pods are three inches long and one inch wide. The red Jalapeño is the ripe form of the green Jalapeño and has a sweeter flavor. Once the red Jalapeño is dried and smoked, it is known as Chipotle Chile. Grown in Veracruz, Oaxaca, and Chihuahua, Jalapeño has a SHU range of 2,000 to 35,000. Jalapeño peppers are popular for making salsas, soups, brines, purees, and sauces. This product is prepared from Jalapeño peppers that are dehydrated, cleaned, sorted, and milled.

The Habanero Puree is made with first quality, fresh Habanero chiles, water, salt and citric acid. No preservatives or artificial colors are added. It is orange to red in color with a fruity citrus-like fiery flavor and SHU of 50,000+. This puree is used in salsas, soups, and sauces. This product is prepared from fresh Habanero peppers. Product does not have any preservatives and is not treated with ethylene oxide or propylene oxide.

The red Jalapeño is the ripe form of the green Jalapeño and has a sweeter flavor. Once the red Jalapeño is dried and smoked, it is known as Chipotle Chile. Grown in Veracruz, Oaxaca, and Chihuahua, Jalapeño has a SHU range of 2,000 to 35,000. Jalapeño peppers are popular for making salsas, soups, brines, purees, and sauces. This product is prepared from mature Jalapeño peppers that are dehydrated, cleaned, sorted, and milled.

Our Chipotle Paste is made with dried chipotle chiles, water and either vinegar (acetic acid) or citric acid. No preservatives or artificial colors are added. It is dark red to cherry color with a smoky, complex flavor and SHU of less than 5,000. It is popular in dips, marinades, soups, and salsas. This product is prepared from ripe Chipotle peppers. Product does not have any preservatives and is not treated with ethylene oxide or propylene oxide

The red Jalapeño is the ripe form of the green Jalapeño and has a sweeter flavor. Once the red Jalapeño is dried and smoked, it is known as Chipotle Chile. Grown in Veracruz, Oaxaca, and Chihuahua, Jalapeño has a SHU range of 2,000 to 35,000. Jalapeño peppers are popular for making salsas, soups, brines, purees, and sauces. This product is prepared from mature Jalapeño peppers that are dehydrated, cleaned, sorted, and milled.

Ancho is a dried ripe Poblano Chile. The name Ancho means “wide”, describing its broad, flat, heart-shaped pods. This medium thick fleshed chile is dark mahogany to brownish-black in color. Its mild fruity flavor has a dark cherry and raisin sweetness. The pods vary between three to six inches long, and are two to three inches wide. Anchos are commonly used in sauces, salsas, and moles. Grown in Zacatecas, Ancho is a mild chile with a SHU range of 1,000 to 4,000. This product is prepared from ripe Ancho peppers that are washed/cleaned, dried, and milled.

These are dried red Anaheim Chiles. The thin fleshed California chile is the sweetest of the dried chiles, with a SHU of 500 to 1500. This bright red, scarlet chile has an elongated tapered shape and is mostly grown in Chihuahua. This chile is also available smoked. This product is prepared from ripe California peppers that are dehydrated, cleaned, and milled.

Ancho is a dried ripe Poblano Chile. The name Ancho means “wide”, describing its broad, flat, heart-shaped pods. This medium thick fleshed chile is dark mahogany to brownish-black in color. Its mild fruity flavor has a dark cherry and raisin sweetness. The pods vary between three to six inches long, and are two to three inches wide. Anchos are commonly used in sauces, salsas, and moles. Grown in Zacatecas, Ancho is a mild chile with a SHU range of 1,000 to 4,000. This product is prepared from ripe Árbol peppers that are dried, cleaned, and milled.

Mexican Oregano is an important culinary herb, with olive color. It has an aromatic, warm, pungent and slightly bitter taste, which can vary in intensity. The flavor of Mexican oregano has a stronger savory component compared to regular oregano. This spice is primarily used in salsas, marinades, and rubs. This product is prepared from Mexican Oregano Leaves that are triple cleaned and milled.

The thick fleshed green Jalapeño is the best known and most widely eaten hot chile in the United States. It is medium to dark green in color with a tapered shape. The cylindrical pods are three inches long and one inch wide. The red Jalapeño is the ripe form of the green Jalapeño and has a sweeter flavor. Once the red Jalapeño is dried and smoked, it is known as Chipotle Chile. Grown in Veracruz, Oaxaca, and Chihuahua, Jalapeño has a SHU range of 2,000 to 35,000. Jalapeño peppers are popular for making salsas, soups, brines, purees, and sauces. This product is prepared from Jalapeño peppers that are dehydrated, cleaned, sorted, and milled.

The red Jalapeño is the ripe form of the green Jalapeño and has a sweeter flavor. Once the red Jalapeño is dried and smoked, it is known as Chipotle Chile. Grown in Veracruz, Oaxaca, and Chihuahua, Jalapeño has a SHU range of 2,000 to 35,000. Jalapeño peppers are popular for making salsas, soups, brines, purees, and sauces. This product is prepared from mature Jalapeño peppers that are dehydrated, cleaned, sorted, and milled.

This chile ranges in color from yellow-orange to golden brown. Grown in Yucatan, Habanero is very thin fleshed with a wrinkled, lantern shape. It is intensely hot and highly pungent with a SHU range of 100,000 to 350,000. Despite its fiery heat, the Habanero has a richness of flavor with tropical tones. This product is prepared from dried Habanero peppers which have been dried, cleaned, sorted, and milled.

In Spanish, Pasilla means “little raisin”, referring to its dark brown color and wrinkled appearance. Also known as Chile Negro, Pasilla has a thin flesh and tapered, elongated shape. Its SHU is 1,000 to 4,000, providing a mildly pungent but rich flavored chile. Its distinctive, complex flavor is great for making moles, salsa, and sauces. Pasilla is grown in Aguascalientes, Jalisco, Zacatecas, and Guanajuato. This product is prepared from whole Pasilla peppers that have been dried, cleaned, sorted, and milled.

The Green Jalapeño Rings brine is made from first quality, fresh Jalapeño peppers, water, salt, acetic acid, and Calcium Chloride. No preservatives or artificial colors are added. It is an olive green color with a mildly pungent green vegetable flavor. These Green Jalapeño Rings are primarily used for sauces, salsas and toppings. This product is prepared from fresh green Jalapeño Peppers.

The thick fleshed green Jalapeño is the best known and most widely eaten hot chile in the United States. It is medium to dark green in color with a tapered shape. The red Jalapeño is the ripe form of the green Jalapeño and has a sweeter flavor. Once the red Jalapeño is dried smoked, it is known as Chipotle Chile. Grown in Veracruz, Oaxaca, and Chihuahua, Jalapeño has a SHU of 2,000 to 20,000. This product is prepared from Jalapeño peppers that are dehydrated, cleaned, sorted, and milled.

The Anaheim is a variety of the New Mexico pod. Also known as Chile Colorado, this is the ripe form of the Green Anaheim Chile. The red Anaheim chile is long, typically eight inches, with a sweet, earthy flavor. It is usually grown in Chihuahua and New Mexico, with a heat range of 500-2,500 SHU. This product is prepared from fresh Jalapeño peppers. Product does not have any preservatives and is not treated with ethylene oxide or propylene oxide.

Ancho is a dried Poblano Chile. The name Ancho means “wide”, describing its broad, flat, heartshaped pods. This medium thick fleshed chile is dark mahogany to brownish-black in color with a mild fruity flavor. Grown in Zacatecas, Ancho is a mild chile with a SHU of 1,000 to 4,000. This product is prepared from ripe Ancho peppers that are washed/cleaned, dried, and milled.

This dried, smoked Red Jalapeño is chocolate brown in color. The chile roasting/smoking process provides wonderful flavors that are more complex and unusual from the normal heat of the chile. Chipotle pods are two to four inches long and one inch wide. Its medium thick flesh, provides a smoky yet sweet flavor with chocolate tones. Processed in Chihuahua, Chipotle has a wrinkled appearance with a SHU range of 15,000 to 30,000. Chipotle is widely used in adobos, soups, salsas, and sauces. This product is prepared from ripe Jalapeño peppers that are dehydrated by smoking for flavor development.