The Freshest Ideas in Produce
Salsas, Chile Rellenos, Moles, Enchiladas....so many tasty dishes to choose from when you have fresh and dried chiles at your fingertips!
Considered to be the hottest chile in the world, these scalding hot peppers will add a major kick to your favorite salsa recipe or your prize-winning chili cookoff entry.
Ripened and dried California chiles with a full-bodied flavor. Chile Temperature Scale: (2-4)
Full-bodied, but mild; used to flavor salsas, dips, and mole sauces. Chile Temperature Scale: (3-5)
Flavorful and smoky with an acidic bite, used primarily for sauces and soups. Chile Temperature Scale: (4)
Dried, smoked Jalapeno chiles, Melissa's Chipotle Chiles add a great, distinct flavor to any dish. Chile Temperature Scale: (5-6)
Hot & spicy, used most often in stir-fries and other Asian recipes. Chile Temperature Scale: (7-8)
Adds a slightly bold-yet-sweet note to marinades, salsas, sauces, and bean dishes. Chile Temperature Scale: (2-4)
Estimated to be 30-50 times hotter than the Jalapeno! Wonderful in marinades. Chile Temperature Scale: (10.5!)
This chile is very flavorful and spicy with a medium-high heat. Try them sparingly in Asian dishes, especially stir-fries, for a little "kick" to your meal. Chile Temperature Scale: (6-8)
Imparting a hot, full-bodied flavor to any dish. Can be ground into powder. Chile Temperature Scale: (3-5)
These small chiles pack a big punch with their searing heat! They are usually crushed and sprinkled as a garnish.
The wild parent of chile pequin, tepin possesses a quick, but intense burn.
Imparting a rich, deep, moderately hot flavor to pizza, soups, and casseroles. Chile Temperature Scale: (3-5)
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