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Aji Amarillo is thought to have originated from Bolivia or Peru. It is one of the most common chiles in Peru and is also known as Aji Escabeche, Yellow Chile, or Peruvian Chile. The Aji Amarillo is ... more
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The Ancho (Ahn-cho) Chile is the most commonly used chile in Mexico. Grown in Mexico, Ancho Chiles are common to Mexican and Southwestern cooking. They are actually a dried form of the Poblano pepper ... more
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The Ancho (Ahn-cho) Chile is the most commonly used chile in Mexico. Grown in Mexico, Ancho Chiles are common to Mexican and Southwestern cooking. They are actually a dried form of the Poblano pepper ... more
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Birdseye Chiles are small but mighty, carrying a burning punch that is almost as hot as a Habanero Chile. ... more
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The word Cascabel means "Rattle" in Spanish. The seeds of this chile (Capsicum Annuum) separate from the pod and rattle around the inside of the dried chile. Cascabel Chiles are dark reddish brown ... more
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Chipotles (chee-POT-lays)are exactly what their name implies, “smoked chiles”. Chipotles are smoked Jalapeno peppers and Chipotles date back to what is now known as Mexico City, prior to ... more
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Chipotles (chee-POT-lays)are exactly what their name implies, “smoked chiles”. Chipotles are smoked Jalapeno peppers and Chipotles date back to what is now known as Mexico City, prior to ... more
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Brown Chipotle (chee-POT-lay) Chiles are smoked Jalapeno peppers. Chipotle means, “smoked chile”, and the process of smoking chiles dates back to the Aztecs who smoked these thick fleshed ... more
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Chipotle (chee-POT-lay) Morita is a medium hot pepper with a rich smoky flavor. Chipotle means “smoked chile”, Chipotle is the familiar Jalapeno pepper that is smoked and then dried. The ... more
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Chili De Arbol (ARE-bowl) is Spanish for “small tree” and that describes this sassy looking pepper with woody stems attached to the pod. These beautiful red chiles are thought to have ... more
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If you’re looking for chile flavor with a heat that will warm you from head to toe then look no further! Try our Ghost Chile. This chile is so named for its ghostly bite. The Ghost Chile is a ... more
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The Guajillo (wha - hee - oh) Chile Pepper is one of the most commonly grown chiles in Mexico after the Ancho. The flavor of the Guajillo is distinct, combining spiciness with a smoky tanginess, ... more
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The Guajillo (wha - hee - oh) Chile Pepper is one of the most commonly grown chiles in Mexico after the Ancho. The flavor of the Guajillo is distinct, combining spiciness with a smoky tanginess, ... more
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The Mulato (moo-LAH-toe) Chile has character with its wrinkled, flat skin and tapered bottom. Measuring about 4 inches wide by 3 inches long, the Mulato is a deep chocolate color with heat levels that ... more
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New Mexico Chiles are popular in Red Mexican or Southwestern cooking. The New Mexico Chile has a thin flesh with an earthy chile flavor and wild cherry undertones! Dark brown with a touch of maroon in ... more
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The Pasilla (Pa-see-ya) Negro is a traditional chile used in both Southwestern and American dishes. Long, black, slightly bent and wrinkled, this flat chile measures about 6 inches long and 1 ½ ... more
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TEMPORARILY UNAVAILABLE - Tentative Arrival 5-30-13 The Pasilla (Pa-see-ya) Negro is a traditional chile used in both ... more
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The Serrano [seh-RRAH-noh] Chile is a hot savory Chile that is also known as “chile seco”. Small, thin, about 1 1/2" long and slightly pointed, this chile is known for its hot, clean ... more
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The Thai Chile is a relatively small pepper, seldom growing larger than 3 inches long and about ¼ inch in diameter. Don’t let its size fool you though, at a glance this tiny chili turns a ... more
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