Ancho chiles are a type of dried chile pepper commonly used in Mexican and Southwestern U.S. cuisine. The pepper is the dried version of is the poblano pepper—to be specific, it's the dried version of the ripe version of the poblano pepper.
Ancho chiles are a type of dried chile pepper commonly used in Mexican and Southwestern U.S. cuisine. The pepper is the dried version of is the poblano pepper—to be specific, it's the dried version of the ripe version of the poblano pepper. In other words, the chiles we know as poblano peppers are fresh chiles that are harvested before ripening,…
our Whole Chili Pepper is an S4 Type and the most famous type among the chilis and has a huge demand throughout the world. It widely grows in Guntur, Warangal, and Khammam districts of Andhra Pradesh India. The skin of crushed chili is thick, red and hot. Our Chile D Arbols which we also carry are small red chiles are…
Chipotles, often a key ingredient in a recipe, impart a relatively mild but earthy spiciness to many dishes in Mexican cuisine. The chilis are used to make various salsas. Chipotle can be ground and combined with other spices to make a meat marinade – adobo. Chipotle is used, typically in powdered form, as an ingredient in both homemade and commercial…
Chipotle (pronounced chip-OAT-lay) chiles start out as green jalapeños but they are left on the plant until they turn red. Then they are smoked and dried which results in a leathery brownish-colored dried chile. Chipotles are hot (15,000 to 30,000 on the Scoville scale) and have a distinct, strong smoke flavor. You can find them in their dried form, or…
A guajillo chili or guajillo chile is the dried form of mirasol chili, a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine after poblanos. The Mexican state of Zacatecas is one of the main producers of guajillo chilies. There are two main varieties that are distinguished by…
The guajillo chile is made by drying the mirasol chile. It is one of the most popular dried chiles in Mexican cooking. Once dried, the guajillo chile becomes deep red and develops a tough, smooth skin. Guajillos are medium-sized chiles ranging from 2 to 4 inches in length. It has medium to hot heat (5,000 to 15,000 on the Scoville…
The habanero is a hot variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is 2–6 cm (0.8–2.4 in) long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville…
Habanero pepper is a very hot chile pepper that is a favorite among people who enjoy spicy food. Among the most common chile peppers, it's the spiciest and one that adds a brilliant heat to food (and drinks) without burning your taste buds. You'll often find habanero incorporated into sauces and salsas, though the whole or sliced pepper is also…
The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño chili is 5–10 cm long and hangs down with a round, firm, smooth flesh of 25–38 mm wide. It can have a range of pungency, with Scoville heat units of 3,500 to 3,600. Commonly picked and consumed while still green, it is…
New Mexico chiles have beautiful dark red, smooth pods and they are used extensively in New Mexican cooking. The chiles flavor familiar sauces used on dishes such as enchiladas, tamales, soup and stews. These New Mexico Chiles are probably one of the most good all around chiles.
New Mexico is famous for its chiles and its chilis (the stew-like dishes), both come in forms green and red. Some divide the state into the southern green-leaning part and the northern red-tending area, but it ain't quite that simple. Most restaurants throughout the state offer both - green or red chili poured over your enchiladas or your chile rellenos…
