Additional Products
Chile de Árbol Tostado
A slender, fiery red chile, 2 to 3 inches long, known for its bold heat and smoky spice that intensifies when dried. Common in salsas, sauces, and infused oils, it adds a lingering heat, making it a favorite in Mexican cuisine. Its name means “tree chili,” referencing its woody stem. Whether toasted, ground, or blended, Chile de Árbol adds a unique kick to dishes.
Chile California
Is a mild, dried red chile prized for its smooth, slightly sweet flavor and gentle heat. Typically 5 to 7 inches long, this chile has a bright red color and leathery skin. It's commonly used in enchilada sauces, soups, and stews, where it delivers a subtle warmth and rich color without overwhelming spice. Chile California is ideal for those seeking flavor over fire, making it a versatile staple in Mexican and Southwestern cooking.
Chile Negro
Is a dried form of the chilaca pepper. It has a deep, dark brown—almost black—color and a wrinkled texture. This mild to medium-heat chile offers complex flavor notes of dried fruit, cocoa, and a touch of smokiness. Often used in traditional Mexican moles, sauces, and stews, Chile Negro adds depth, color, and a slightly sweet richness to any dish. Its name, meaning “black chile,” reflects its characteristic appearance and earthy flavor profile.
Chile Guajillo
Chile Guajillo is a popular dried chile in Mexican cuisine, noted for its vibrant red color and moderate heat. It has a tangy-sweet flavor with hints of berry, green tea, and smokiness. Measuring 4 to 6 inches, Guajillo chiles are perfect for salsas, marinades, moles, and adobos, enhancing dishes with richness and depth.