One of the three key chiles – the “holy trinity” – used in traditional Mole sauces. Has a sweet taste with a mild, fruity flavor. Sometimes used in place of Chile Mulato.
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A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.
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Meaning “tree-like”, the de Arbol is a member of the cayenne family. This bright, red, long pointed pepper is a popular ingredient in sauce.
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A fiery little pepper, the Pequin is also known as the bird pepper and is a favorite for spicing up sauces, salsas, and other dishes. It has a sweet, slightly smoky flavor with hints of citrus, corn, and nuts. -
Not a lot of heat but incredible taste. Just mix with oil & water or red wine. Great with steak but try it with fish & pork, too. Not everybody is a Georgia O'Keefe fan so this is also sold under the name Creole Rub. -
The essential party food that will have everyone smiling.
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Great for baked or grilled chicken – just rub on and cook. This is our famous Green Chile Rub renamed Chicken Fantastico! because it is such a standout on grilled or baked chicken. -
This mix has a depth of flavor thanks to a careful blend of three chiles (including the smoky chipotle). Great as a marinade or dry rub.
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You don’t have to wait for Christmas to enjoy this salsa. It’s a term we use out west when we combine red and green chiles, we also call this our Salsa Santa Fe. This is a super simple (and delicious) salsa – just add chopped tomatoes and onions or a can of chopped tomatoes, let it sit for 15 minutes and it’s ready to go.
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Enjoy fajitas at home with our fajita marinade mix. Just mix with water to create a flavorful southwestern marinade for chicken or beef.
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A chile classic! Great with all grilled meats and vegetables.
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Hatch, New Mexico at home! Chiles from the famous New Mexico Hatch Valley make this salsa extraordinary.
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Enjoy the taste of the Caribbean with our jerk mix. Generously rub on chicken or pork and grill or bake.
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How easy is this? We’ve combined all the spices, so you just add avocados and fresh lime juice (and chips of course!).
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Add some spice to your posole with our unique spice blend.
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We added a touch of lemon to this herb & spice blend, making it a natural for chicken or fish.
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Not only is red sauce a natural for enchiladas, it can also stand up to strong flavors such as game, red meat, and grilled food.
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Give blackened food a southwestern flair with this rub mix. Ideal for fish, chicken, beef or pork.
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Add chopped onions, tomatoes and cilantro or a can of stewed tomatoes and you have a mighty tasty salsa.
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The special blend of red and green chiles makes this a favorite. In the southwest, this is also called Christmas Salsa.
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Give your tacos and burritos an authentic taste with our special spice blend.
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A mild rub that packs a lot of flavor.
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Frequently used in Southern Mexico, this herb has an untamed flavor that goes very well in stews and with seafood. It is often cooked with beans of all types to reportedly reduce their gaseousness. Epazote is also used in making tea.
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Native to Mexico, Mexican oregano has notes of mild licorice and citrus, but shares the basic pungent flavor of the more common Mediterranean oregano. Mexican oregano is a necessary ingredient in the preparation of many Southwestern dishes. “Just a pinch will do.”
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This is a special blending of two of the worlds best tasting chiles. Both grown in New Mexico, it combines the chiles grown in the famous Hatch Valley and the scarce chile from the area of Chimayo.
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The Guajillo is related to the Pulla and slightly spicier than the Ancho. Delicious with seafood, great for making sauces, and popular in salsas (try it with tomatillos for a mild, tasty salsa).
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Achiote is one of Mexico’s most popular ingredients because it gives food an amazing earthy flavor and a spectacular red hue. Smear over fish and grill or rub into pork before braising or roasting. Dilute with vinegar or olive oil to create a marinade for just about everything.
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Chipotles en Adobo are smoky chipotle chiles in a tomato-vinegar sauce. To use, just add a few chipotles (whole or pureed) with a bit of the adobo sauce to soups, stews, and sauces. Spicy! Los Chileros heat level 4 out of 4. 7 oz can. -
We source these chiles from the Hatch Valley in New Mexico which is renowned for growing the highest quality chiles with phenomenal flavor.
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A combination of our Blue corn, Crimson red, and White popcorn kernels. When popped, it all turns white, but it sure does taste good.
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Who said snack foods are bad for you? Our red popcorn is high in fiber, iron, and protein. It has fewer hulls and pops the most gorgeous snow white. Pop it up in the microwave, air popper or on the stovetop.
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Crushed New Mexico red chile adds a distinctive flavor to salsas, soups and rubs. Dried red chile pod ground to a crushed form are used to make chile con carne or red chile enchiladas.
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We source these chiles from the Hatch Valley in New Mexico which is renowned for growing the highest quality chiles with phenomenal flavor.
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When fried, these puffed pieces of dough resemble little pillows. Lace them with honey and you won’t dream of anything else!
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Make your own Blue Corn tortillas with our flour. Also great for breads and other baked goods.
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Makes a delicious corn bread. Add crushed red chiles for an added bite.
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Named after Jalapa state in Veracruz Mexico, the Jalapeño is one of the most popular chiles around. It’s widely available fresh but our powder is a quick and easy way to add flavor to almost every dish – including ice cream!
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Makes light, fluffy popcorn with just a hint of roasted, nutty flavor. No need to add any extra seasoning – this tastes great just as it is.
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Posole – or hominy – is made by removing the outer layer of corn kernels and then drying them. The posole is then soaked and cooked (traditionally with cubed pork) until tender and the kernels have “bloomed”. -
A culinary classic that allows you to determine just how thick and spicy your chili will taste.
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The hottest pepper you’ll typically find, so take care when handling. Remember, a little goes a long way! -
Sometimes incorrectly referred to as the Pasilla, the Mulato is actually a type of dried Poblano. A bit smokier than the Ancho but without the depth of flavor.Like the ancho, the Mulato is a type of dried poblano, and combined with the ancho and negro chiles, the mulato is an essential ingredient in making the classic mole sauce.
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Often referred to simply as chile Pasilla or Pasilla Negro, this extremely long and wrinkled pod is black in color. In Spanish, Pasa means raisin. Chile Negro means black chile. The gentle full bodied flavor of the Chile Negro is invaluable for making sauces and mole. -
A classic Southwestern dish of slow-cooked pork marinated in a special spice blend (we recommend 12 hours for the tastiest results).
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A classic Southwestern sauce that is good with just about everything.
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All the flavor of a complicated Mexican mole sauce without the work! Our blend contains cocoa, chile and spices
