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Salsas, Chile Rellenos, Moles, Enchiladas... so many tasty dishes to choose from when you have fresh and dried chiles at your fingertips!
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Crushed red pepper is made from the perfect blend of premium hot and mild chile pepper flakes and seeds.
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Native to South America, the Aji Amarillo chile is a bright-orange, thick-fleshed chile with a medium to hot heat level.
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Native to South America, the Aji Panca chile is a dark red, mild pepper with a smoky, fruity taste.
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Excellent roasted or stuffed for chile rellenos, their sweet, mild flavor is used in a broad range of Latin dishes.
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Full-bodied, but mild; used to flavor salsas, dips, and mole sauces.
Chile Temperature Scale: 3-5
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Bhut Jolokia peppers are one of the hottest chiles on the planet. A native chile of India, the Bhut Jolokia chile measures at a searing 1 million Scoville heat units, while the common Jalapeno measures a range of 7,000 – 11,000 Scoville units. Officially it made the Guinness Book in 2007 for hottest pepper in the world.
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Flavorful and smoky with an acidic bite, used primarily for sauces and soups.
Chile Temperature Scale: 4
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A large, dried, smoked jalapeno, the Chipotle is also known as a chile ahumado or chile meco. Tan to coffee brown in color, the Chipotle is veined, ridged and measures 2-4 inches long and 1 inch across. Producing a subtle, deep heat, Chipotles are used widely in Mexican and Latin cuisine.
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Measuring about 4-6 inches long, the Guajillo has berry tones with a sweet heat and is commonly used in salsas, chile sauces, soups and stews.
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Melissa’s Dried New Mexico Chiles are preferred for use in sauces, soups and stews. In their dry form, these chiles are also used to make decorative wreaths and strings (ristras).
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Don Enrique Chile Tepin is a small, searingly hot chile. Registering an intense 8 out of 10 on the chile heat scale, this red chile has a dry, musty flavor that produces a quick burn.
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Hot & spicy, used most often in stir-fries and other Asian recipes.
Chile Temperature Scale: 7-8
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The Ghost Jolokia Chile Pepper is one of India’s most popular chile varieties.
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It has been estimated that the Habanero is 30-50 times hotter than the jalapeno.
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Vegetables
