Category: Chiles

Chile… For Dessert?

It may sound bizarre, but adding chile to sweets such as chocolate has actually been done for centuries. Recipes that call for chocolate—mole, some chilis and other dishes—use it to add body, flavor and color. The real benefit is that the pH level of chocolate helps to counterbalance the acidity of the spices in some dishes. With the noticeable blend of flavors, it’s a natural step to (more…)

April 20, 2016
Avoiding Nightshades – Are Some Diet Trends Hurting the Chile Industry?

Nightshade usually has one connotation to people—deadly nightshade—and the idea of chile being related to that poisonous plant seems silly. However, chile peppers, tomatoes, tomatillos and a number of other commonly eaten fruits and vegetables are all part of the nightshade family. And one of the newer diet trends popping up is avoiding nightshade products out of supposed health concerns. With chile in that list of products, could this hurt the chile industry? (more…)

January 18, 2016
Chiles Named “Hottest Herb” of the Year

chili pepper

The International Herb Association has chosen chiles – also called capsicum – as the Herb of the Year for 2016. Recognizing the versatility and value of capsicum in cooking, as well as the health benefits it offers, the International Herb Association will be coordinating attention on it. This includes capsicum itself, in the form of peppers and chiles, as well as how it can be used. (more…)

January 4, 2016
As Chiles Go Mainstream, New Mexico Chile Laws Become More Important

Chile has long been a cultural artifact of New Mexico. When chile plants crossed the border centuries ago, they became a staple crop of local Native American populations, and some of the heirloom plants grown in the state today trace their roots back as far as 500 years ago, with seeds passed from one generation to another. (more…)

December 21, 2015
Why Doesn’t the Chile Guy Sell Chimayo Chile?

You don’t want to pay for a brand name. You want to pay for quality, especially when it comes to something that’s as important as the chile you serve in your restaurant. Brand names mean mass production, not quality flavor or freshness. The Chile Guy specifically sells New Mexican chile; a brand that doesn’t match his demand for quality isn’t going to be sold. (more…)

September 30, 2015
Why Do We Refrigerate Dried Chiles?

When you need high-quality dried chile, you need it now, not when harvesting season is in full swing. One of the ways that the Chile Guy makes sure to meet your needs is by thinking ahead. Chile harvests are not coincidental with needs for your business or restaurant. As you know Chile is dried to keep it fresh and marketable for a longer period of time than just the harvest season. But even in its dry format, Chile needs to be stored properly to insure its freshness and marketability. (more…)

September 28, 2015
Time Saving in the Commercial Kitchen with De-Stemmed Chiles

If you are looking for a great way to reduce labor cost and time while driving up profits in your restaurant, de-stemmed chiles from The Chile Guy can help.

Time Saving

Preparing chiles in the commercial kitchen for a sauce or puree can take time. In order to make the best sauce or puree, de-stemming a de-seeding the chile is a vital step. By ordering your bulk chile de-stemmed from The Chile Guy you are saving time on labor in the kitchen. We provide the convenience of de-stemmed chiles for major commercial peppers as time saving (cost savings) on one of the most expensive parts of your operation–Labor.

(more…)

February 17, 2015
Featured Product: Chipotle Peppers

If you are looking for the perfect chile for your Mexican or Mexican-inspired restaurant, then Chipotle is just what you need. The Chile Guy proudly features Chipotle in several capacities so you can use it no matter what the recipe entails.

What is Chipotle?

Chipotle peppers are essentially just smoke-dried jalapenos. They are known for their smoky flavor with an underlying heat. The Chile Guy carries Chipotle as dried peppers, flakes and powders. Chipotles rank between 2500 and 5000 on the Scoville Heat Chart, giving your restaurant dishes that extra kick without burning your customer’s taste buds.

We search the markets of Mexico for the best quality Chipotle Morita peppers we can find. Each one is selected for its freshness, heat, flavor and color. We maintain the standard by preserving the dry peppers in coolers at 42 degrees Fahrenheit. In this way, we can ensure a pepper picked in September is just as fresh and flavorful the following August.
(more…)

February 11, 2015
Why New Mexicans Obsessed with Green Chile—And Why You Should Get in on the Mania
Come to New Mexico in the fall, and you’ll immediately notice the pungent smell of roasting green chile in the air. New Mexicans love green chile so much, we roast our green chile and freeze it so we can eat it throughout the year. What’s up with New Mexico’s green chile obsession? Why do we wait with watering mouths for green chile season to begin?

Since The Chile Guy sells bulk green chile in New Mexico, he can answer all of the questions you have about our green chile obsession!

What’s Up with New Mexico’s Obsession with Green Chile?

In New Mexico, green chile isn’t just a delicious thing to eat—it’s a way of life. New Mexico green chile is quintessential to our unique cuisine. You won’t find cuisine like ours anywhere else in the U.S. New Mexican food is distinct from Southwestern dishes, and is distinct from Mexican cuisine as well. Our love of all chile—and especially green chile—is largely responsible for this. Green chile offers a sweet, earthy flavor that brings complexity to any dish.

So how do we prepare green chile? First, we pick green chile before it is fully ripe. Fully ripened chiles are red, but we pluck them early, while still green. Then the roasting begins. Local grocery stores and farmers markets dump bucket fulls of green chiles into black wire cages, turning the cage frequently to evenly roast the chiles over propane heat. The result is perfectly roasted green chile that’s easy to remove from the skin.

Are You New to Green Chile? Try these Delicious Green Chile Dishes

If you’re a restaurant owner, adding chile to your dishes can set you apart from that dive down the street. You want to create dishes that are creative and memorable, ones that make your customers want to bring their friends, family and colleagues in to try.

So how can you get in on this green chile obsession? There’s no reason to reinvent the wheel. Here are a few simple dishes that you can add green chile to:
- Skip the ketchup and put green chile on top of your eggs. We’ll bet spicy chile wakes you up better than a cup of coffee.
- Heat and meat go together, just like beef and buns. Add some green chile to your cheeseburgers for a hot twist on the old favorite.
- Whether it’s a chicken sandwich or chicken enchiladas, green chile adds a unique flavor your customers will remember.
- It’s more exciting than mushrooms and more exotic than green peppers. Put some cook green chile on top of your pizza—it may sound strange, but the flavor combination is one-of-a-kind.
Of course, you can add green chile to any Mexican dish, too!

Bulk Green Chile for Sale—From New Mexico

The Chile Guy sells bulk green chile for commercial uses in a variety of formats: powder, flakes, pasado and frozen green chile. To learn more about green chile or to order bulk green chile from New Mexico, contact The Chile Guy at 800-869-9218.
October 14, 2014
The Chile Guy’s Tips & Tricks—Using Chile Powders & Flakes at Home

Once you’ve tasted fresh, flavorful chile peppers, you won’t accept anything less. Of course, sometimes we have to make do with what we have in front of us, including eating store-bought sauces and salsas that don’t have a whole lot of taste. Bland readymade salsas and sauces don’t have to ruin your next meal, however. For every problem, there is a solution, and The Chile Guy’s got ‘em! (more…)

August 18, 2014

Translate »