Chiles

Diced Jalapeno Chiles (Capsicum Annuum) are 1/4 diced pieces of a whole Jalapeno Pepper. The Jalapeno Pepper is named after the town of Jalapa in the state of Veracruz in Mexico. This whole Jalapeno is about 2 to 3 inches long and 1 – 1 1/2 inches wide and bright to dull green in color, […]

The Diced Guajillo (wha – hee – oh) Chile Pepper (Capsicum Annuum) is the most common chile in Mexico after the Ancho. The Guajillo has been processed into 1/8 pieces to cut back prep time in the kitchen. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo

The Diced Guajillo (wha – hee – oh) Chile Pepper (Capsicum Annumm) is the most common chile in Mexico after the Ancho. The Guajillo has been processed into 1/4 pieces to cut back prep time in the kitchen. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo

Chipotle Chile (Capsicum Annuum) Granules are 1/8 cut pieces of a whole Chipotle Pepper. Chipotles are made from the familiar Jalapeno Chile, Chipotle Chiles are first smoked then dried. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These peppers have a deep brick reddish brown color.

Chipotle Chile (Capsicum Annuum) diced are 1/4 cut pieces of a whole Chipotle Pepper, to serve as a step saver in the kitchen. Chipotles are made from the familiar Jalapeno Chile, Chipotle Chiles are first smoked, then dried. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes.

Discover the flavorful world of Granulated Ancho Chiles at Purcell Mountain Farms. Ancho chiles, derived from the dried form of Poblano Peppers, are known for their wide shoulders, medium thickness, and rich brick red to mahogany color. Ranking at 3-5 on the heat scale (1 to 10), these versatile chiles add a mild, smoky heat

Discover the rich flavor of diced Ancho Chiles, also known as Capsicum Annuum, a wide chili pepper variety. Our dried Ancho chiles feature a dark brick red to mahogany color and a medium-thick wrinkled flesh with wide shoulders, tapering to a round end. On a heat scale of 1 to 10, Ancho chiles range from

Tepin Chiles (Capsicum Annuum) are also known as Bird Peppers or Chiltepins. Shaped more like a berry than a chile, the Tepin relies on birds to propagate it’s seeds. Rarely found cultivated, it grows wild in Southern Texas and throughout Mexico. This chile has a long history, the word Tepin is from the Nahuatl language

This is similar to the guajillo chile, only smaller and more potent. It has a fruity flavor. Scoville heat units are 5,000 to 8,000. Suggested Use: Rinse product first with warm water. soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. To release

Pequins are small, oval shaped chiles (Capsicum Annuum) with tapered ends. The color of a dried Pequin is an orange-red. They often grow wild in the mountains of Mexico. This chile measures 1/2 inch in length and is only 1/4 of an inch wide. The flavor is hot, with sweet and citrus undertones. On the