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Anaheim Chiles Aztec Sweet Red Pepper Boniato
Anaheim Chile
Our Price: 19.99
Anaheim (pronounced AN-uh-hym) Chile Peppers are among the most popular and commonly available chiles in the United States.
It is the perfect stuffing pepper, use it raw in salads for an added color and when sautéed, this pepper will absorb the flavors. Boniato may be baked, boiled, roasted, fried, steamed, or sautéed.
Cactus Leaves Nopales Caliente Chile Assortment Chilaca Chile
Cactus Leaves or Nopales (noh-POH-lays) are leaves which stem from the large Mexican cactus nopal. Salsas, Chile Rellenos, Moles, Enchiladas... so many tasty dishes to choose from when you have fresh and dried chiles at your fingertips! The Chilaca Chile is long and narrow, dark to blackish-green chile with a shiny surface formed by undulating vertical ridges.
Chinese Celery Cilantro Cubanelle Chiles
Certainly a heartier variety than regular celery, Chinese Celery has long been considered a staple in China and an aid to good digestion. Cilantro’s hardy flavor makes it a favorite of Latin, Asian, Indian and Caribbean cooking.
Picked at an immature stage, the Cubanelle Chiles are yellow and has a sweet hot flavor varying from warm to moderately hot.
Dried Ancho Chile Dried Hatch Chile Don Enrique Brand Dried Oaxaca Chiles
Dried Oaxaca Chiles
Our Price: 17.49
Full-bodied, but mild; used to flavor salsas, dips, and mole sauces.

Chile Temperature Scale:  3-5
Hatch chile peppers, grown exclusively in the Mesilla Valley near Hatch, New Mexico, are considered to be some of the most flavorful peppers in the world.
These chiles have been smoked-dried in a traditional slow cook process that produces a sharp, lingering heat with an intense spicy flavor.
Dried Pequin Chiles Dried Savina Ruby Hot Chiles Dried Thyme/Tomillo (Don Enrique Brand)
Dried Pequin Chiles
Our Price: 14.30
This orange and red chile has a light, sweet and somewhat nutty flavor.
Savina Ruby Hots are the dried version of the famed Habanero chile pepper.
Thyme (pronounced "time") is a fragrant, culinary herb that is used frequently in Mediterranean and French cuisines.