Chiles

The Pasilla (Pa-see-ya) Negro (Capsicum Annuum) is an elongated, flat chile, measuring 6 inches long and 1 1/2 inches wide. The Pasilla’s wrinkled body curves into an arc. The color of this pepper is dark purple-black; similar to the color of an Eggplant or a Raisin. This thin fleshed chile has a berry flavor with […]

New Mexico Chiles (Capsicum Annuum) are dark brownish – maroon in color, about 5 to 7 high and 1-1/2 wide. New Mexico Chiles are elongated, tapered, and the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from

The Mulato is a large, flat and wrinkled chile. It measures 4 by 3 inches, with a tapered bottom. This Chile is the color of deep chocolate. Mulato Chiles have a medium thick skin and a deep flavor which is not too hot nor too lingering. The Mulato is similar to an Ancho, but the

The Japones Chile (Capsicum Annuum) is a small, pointed chile, 2 inches long and 1/2 inch wide. This chile is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6.Scoville heat

Habanero Chiles (Capsicum Annuum) are the hottest chile. Behind the heat is a fruity flavor that makes these chiles a wonderful way to spark up a dish. The Habanero has orange, reddish tones to its skin. It is round, oblong chile about 3/4 wide. Habanero means havana-like, a reference to its possible origins. It’s the

The Guajillo (wha – hee – oh) Chile Pepper (Capsicum Annuum) is the most common chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dishes easily, a little goes a long way. This chile measures 3 to 5 inches in

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat

Chipotle Chiles (Capsicum Annuum) are made from the familiar Jalapeno Chile. Chipotle Chiles are first smoked, then dried. there are many different beliefs regarding the difference between Brown and Morita Chipotles. Our understanding is that the Brown Chipotles are the Green Jalapenos and the Moritas are the red, fully mature Chipotles. This gives them a

Brown Chipotle Chiles (Capsicum Annuum) are made from the familiar Jalapeno Chile. Chipotle Chiles are first smoked, then dried. There are many different beliefs regarding the difference between Brown and Morita Chipotles. Our understanding is that the Brown Chipotles are the Green Jalapenos and the Moritas are the red, fully mature Chipotles. This gives them

The word Cascabel means Rattle in Spanish. The seeds of this chile (Capsicum Annum) separate from the pod and rattle around the inside of the dried chile. Cascabel Chiles are dark reddish brown with a shiny, smooth, thick skin. The skins folds in a bit when dried, but this is not a wrinkled chile. The