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
