|Ground Dried Chile (Chile Molido)
Item #CAGRP - Red NM Chile Powder (mild, medium or hot), 8 oz. -
Item #CAGGP - Green NM Chile Powder (medium or hot), 4 oz. - $3.99
Item #CAGAP - Ancho Chile Powder, Red (medium), 4 oz. - $3.99
Item #CAGCP - Chimayo Chile Powder, Red (medium hot), 8 oz. - $4.99
Item #CAGCHP - Chipotle Chile Powder, Red (hot), 3 oz. - $4.99
Item #CAJCP - Jalapeno Chile Powder, (hot), 4 oz. - $3.99
Item #CAPCP - Pequin Chile Powder, Red (extra hot), 4 oz. - $4.99
Ancho (AHN-cho) - Dried Poblano.
Heat: 3-5. The Ancho is the sweetest of the dried chilies. It has
a mild fruity flavor with tones of coffee, liquorice, tobacco, dried
plum, and raisin, and a little woody. Indispensable for making
sauces and moles.
Cascabel (kas-kah-BELL) (AKA
chile bola) - Dried cherry chile. Heat: 4. Thickly fleshed with a
slightly acidic and tannic quality. The rich flavors are a little
smoky and woodsy with some tobacco and nutty tones. Wonderful in
sauces, salsas, soups and stews. Seasons all.
Chimayo (CHEE-MY-YO) - Dried
chimayo. Heat: 4. A very flavorful chile. Normally used in ground
or crushed form. It is produced from pure, seeded, stemmed and
roasted chile pods with hearts removed, from the Chimayo Pueblo in
New Mexico. Makes a wonderful sauce, but can be used anywhere chile
powder or crushed red chile is called for.
Chipotle (chee-POHT-lay) (AKA
chile ahumado or chile meco). Smoked Jalapeno. Heat: 5-6. Medium
thick fleshed, smoky and sweet in flavor with tobacco and chocolate
tones. Has a subtle, deep, rounded heat. Widely used in Southwest
cooking especially in soups, salsas and sauces.
de Arbol (ARE-BOL) - Dried chile
arbol. Heat: 7-8. Thinly fleshed; it has a tannic, smoky, grassy
flavor with a searing, acidic heat on the tip of the tongue.
Primarily used in powdered form to make sauces. Also used in soups
Guajillo (wah-HEE-oh) - Dried
guajillo. Heat: 2-4. Thinly fleshed and has a green tea and stemmy
flavor with berry tones. A little piney and tannic, with a sweet
heat. Commonly used in salsas, sauces, sups and stews.
Habanero (ah-bah-NARROW) - Dried
habanero. Heat: 10. The king of them all! This is the hottest of
all chiles but under its intense, fiery acidic heat is a very
flavorful fruit. Very thin fleshed with tropical fruit flavors of
coconut and papaya with a hint of berry. Used mainly in sauces and
salsas, but can be used sparingly in soups and stews.
Mulato (mu_LOT-toe) - Smoked
poblano. Heat: 2-4. A different variety of the poblano, than the
one used for the ancho, is smoked to make the mulato. The flavor is
much smokier without the depth or lingering taste. While the
predominant tone is liquorice, there are hints of dried cherry,
tobacco and horehound. It is an essential ingredient in making the
classic mole sauce and can also be used in the preparation of soups,
stews, and other sauces.
Pequin - (peh_KEEN) (AKA chile
pequeno) - Dried chile pequin. Heat: 8. This domesticated form of
the wild chile tepin is thinly fleshed. It has a light, sweet,
smoky flavor with citrus, corn and nutty tones. The heat is deep,
fiery and transient, slightly more intense than the tepin. Used
more for adding heat than flavor, it is used in making salsas,
soups, sauces, and spice vinegar.
Pasilla (pah-SEE-hay) (AKA chile
negro) Dried chilaca. Heat: 3-5. Thin fleshed, its taste is rich
and smoky with a touch of chocolate. There are some berry, grape
and herbaceous tones with a hint of liquorice. Essential for mole
sauces and excellent for other sauces as well. Especially good a s
a seasoning for seafood dishes.
Pulla (PUH-yah) - Dried pulla.
Heat: 6. Thin fleshed; it has a light flavor containing sharp fruit
and cherry tones with a hint of liquorice. Ha s dry, dusty, intense
heat. An excellent seasoning for salsas and stews.
Serrano (sir-RON-no) (AKA chile
seco) - Dried Serrano. Heat: 7-8. Not to be confused with the
Morita, the dried Serrano ha a light fruit and citrus flavor
containing an intense heat. Primarily used for salsa and sauces.
Red Amazon - Dried tabasco. Heat:
8-9. Thin fleshed with a sharp, biting heat, with some stemminess
and hints of celery and green onion. Use din many hot sauces.
Tepin (teh-PEEN) (AKA chiltepin) -
Dried tepin. Heat: 8. The small, berry like chile is the wild form
of the chile pequin. Very thinly fleshed, it has a dry, dusty
flavor and a searing, transient heat. Very good in salsas, soups,
stews and flavored vinegar and oils.