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Home > Other > Don Enrique Brand
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Baby Leaves/Hojas de Laurel (Don Enrique Brand) Caliente Pepper Assortment Chamomile Flowers (Don Enrique Brand)
Bay Leaves are extremely pungent, with a sharp, bitter taste. Salsas, Chile Rellenos, Moles, Enchiladas... so many tasty dishes to choose from when you have fresh and dried peppers at your fingertips! Chamomile is also one of the safest herbs to use.
Chile Pistachio Nuts Coquitos Corn Husk
Don Enrique's Chile Pistachio Nuts are a deliciously spicy, crunchy snack sensation! Melissa’s Coquitos are nuts cultivated from a Chilean Palm trees. They closely resemble coconuts in appearance but are much smaller. They taste of rich coconut with a sweet, nutty taste and have a crunchy texture you'll love. Corn Husks, from Don Enrique (a complete line of Latin items from Melissa’s) are extremely popular in Latin and Caribbean cuisine.
Dried Anaheim Peppers Dried Ancho Peppers Dried Cascabel
Excellent roasted or stuffed for chile rellenos, their sweet, mild flavor is used in a broad range of Latin dishes.
Full-bodied, but mild; used to flavor salsas, dips, and mole sauces. Pepper Temperature Scale:  3-5 Flavorful and smoky with an acidic bite, used primarily for sauces and soups.

Chile Temperature Scale: 4
Dried Chile Peppers Dried De Arbol Pepper Dried Epazote
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 pepper 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. Hot & spicy, used most often in stir-fries and other Asian recipes. Pepper Temperature Scale:  7-8 A wild herb with a sharp, strong flavor often compared to cilantro.
Dried Ghost Pepper Dried Guajillo Peppers Dried Habanero Peppers
Dried Ghost Pepper
Our Price: $11.79
Dried Habanero Peppers
Our Price: $10.80
The Ghost Jolokia Pepper is one of India’s most popular pepper varieties.
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. It has been estimated that the Habanero is 30-50 times hotter than the jalapeno.