Showing 129–140 of 140 results
Grown in the Southwest region of the United States, New Mexico hot chiles provide a quick heat and good flavor to all of your New Mexican dishes. New Mexico mild chiles average between 500 to 1,000 Scoville Units, providing the warm flavors of southwest New Mexico without overwhelming heat. This chile powder is a good addition to soups, stews, sauces, rubs and other long-simmering applications.
Country. U.S. (New Mexico). Unique Southwest flavor, mild (2-4) Key ingredient for Red Chile sauce, dishes. You won’t believe it. Beautiful, Color, Hatch Flavor and Mild Heat! This is the real deal. From Hatch to you by way of The Chile Guy.
Grown in the Southwest region of the United States, New Mexico hot chiles provide a quick heat and good flavor to all of your New Mexican dishes. New Mexico mild chiles average between 500 to 1,000 Scoville Units, providing the warm flavors of southwest New Mexico without overwhelming heat. This chile powder is a good addition to soups, stews, sauces, rubs and other long-simmering applications.
Country. U.S. (New Mexico). Unique Southwest flavor, mild (2-4) Key ingredient for Red Chile sauce, dishes. You won’t believe it. Beautiful, Color, Hatch Flavor and Mild Heat! This is the real deal. From Hatch to you by way of The Chile Guy.
Grown in the Southwest region of the United States, New Mexico hot chiles provide a quick heat and good flavor to all of your New Mexican dishes. New Mexico chiles average between 1,500-2,500 Scoville Heat Units, providing the warm flavors of southwest New Mexico without overwhelming heat. This chile pepper is a good addition to soups, stews, sauces, rubs and other long-simmering applications. This pepper is grown on the other side of the river (Rio Grande) hence it’s name: Old Mexico. Good heat, Good Color, Good Buy!
Country. U.S. (New Mexico). Unique Southwest flavor, mild (2-4) Key ingredient for Red Chile sauce, dishes. You won’t believe it. Beautiful, Color, Hatch Flavor and Mild Heat! This is the real deal. From Hatch to you by way of The Chile Guy.
Grown in the Southwest region of the United States, New Mexico hot chiles provide a quick heat and good flavor to all of your New Mexican dishes. New Mexico chiles average between 1,500-2,500 Scoville Heat Units, providing the warm flavors of southwest New Mexico without overwhelming heat. This chile pepper is a good addition to soups, stews, sauces, rubs and other long-simmering applications. This pepper is grown on the other side of the river (Rio Grande) hence it’s name: Old Mexico. Good heat, Good Color, Good Buy!
Country. U.S. (New Mexico). Unique Southwest flavor, mild (2-4) Key ingredient for Red Chile sauce, dishes. You won’t believe it. Beautiful, Color, Hatch Flavor and Mild Heat! This is the real deal. From Hatch to you by way of The Chile Guy.
Paprika is one of the mildest chiles. Made from dried, ground pimento, paprika is best known for imparting a red color and hints of sweetness to recipes. It blends well with cayenne to impart the multi-note richness of classic chili recipes.
Paprika is one of the mildest chiles. Made from dried, ground pimento, paprika is best known for imparting a red color and hints of sweetness to recipes. It blends well with cayenne to impart the multi-note richness of classic chili recipes.
Paprika is one of the mildest chiles. Made from dried, ground pimento, paprika is best known for imparting a red color and hints of sweetness to recipes. It blends well with cayenne to impart the multi-note richness of classic chili recipes.
Paprika is one of the mildest chiles. Made from dried, ground pimento, paprika is best known for imparting a red color and hints of sweetness to recipes. It blends well with cayenne to impart the multi-note richness of classic chili recipes.
A lesser-known chile slowly gaining popularity in the U.S., Pasilla de Oaxaca provides a deep smoky flavor reminiscent of chipotle but with less heat and a richer smoky taste. They are an essential ingredient in mole negro and bean dishes, imparting hints of bacon or ham undertones with their smokiness.
A lesser-known chile slowly gaining popularity in the U.S., Pasilla de Oaxaca provides a deep smoky flavor reminiscent of chipotle but with less heat and a richer smoky taste. They are an essential ingredient in mole negro and bean dishes, imparting hints of bacon or ham undertones with their smokiness.
A lesser-known chile slowly gaining popularity in the U.S., Pasilla de Oaxaca provides a deep smoky flavor reminiscent of chipotle but with less heat and a richer smoky taste. They are an essential ingredient in mole negro and bean dishes, imparting hints of bacon or ham undertones with their smokiness.
A lesser-known chile slowly gaining popularity in the U.S., Pasilla de Oaxaca provides a deep smoky flavor reminiscent of chipotle but with less heat and a richer smoky taste. They are an essential ingredient in mole negro and bean dishes, imparting hints of bacon or ham undertones with their smokiness.
The pequin chile begins its existence as a lovely green chile which changes to bright red or red-orange as it matures. After being dried, the color then darkens even further to a brownish-red. For a chile that is only ½-¾” long and ¼” in diameter, the oval-shaped Pequin chile packs a punch. Coming in around 30,000-40,000 Scoville Heat Units, this smallest of all chiles provides a smoky, nutty flavor. Chefs across the world choose pequin chiles to add an extra kick to their spicy salsas, soups, vinegars, beans, and molés. While many other chiles use the word pequin, The Chile Guy has the real dealauthentic pequins. We only offer the finest, 100% authentic chiles with the ideal flavor, heat, and color for your culinary needs.
The pequin chile begins its existence as a lovely green chile which changes to bright red or red-orange as it matures. After being dried, the color then darkens even further to a brownish-red. For a chile that is only ½-¾” long and ¼” in diameter, the oval-shaped Pequin chile packs a punch. Coming in around 30,000-40,000 Scoville Heat Units, this smallest of all chiles provides a smoky, nutty flavor. Chefs across the world choose pequin chiles to add an extra kick to their spicy salsas, soups, vinegars, beans, and molés. While many other chiles use the word pequin, The Chile Guy has the real dealauthentic pequins. We only offer the finest, 100% authentic chiles with the ideal flavor, heat, and color for your culinary needs.
The pequin chile begins its existence as a lovely green chile which changes to bright red or red-orange as it matures. After being dried, the color then darkens even further to a brownish-red. For a chile that is only ½-¾” long and ¼” in diameter, the oval-shaped Pequin chile packs a punch. Coming in around 30,000-40,000 Scoville Heat Units, this smallest of all chiles provides a smoky, nutty flavor. Chefs across the world choose pequin chiles to add an extra kick to their spicy salsas, soups, vinegars, beans, and molés. While many other chiles use the word pequin, The Chile Guy has the real dealauthentic pequins. We only offer the finest, 100% authentic chiles with the ideal flavor, heat, and color for your culinary needs.
The pequin chile begins its existence as a lovely green chile which changes to bright red or red-orange as it matures. After being dried, the color then darkens even further to a brownish-red. For a chile that is only ½-¾” long and ¼” in diameter, the oval-shaped Pequin chile packs a punch. Coming in around 30,000-40,000 Scoville Heat Units, this smallest of all chiles provides a smoky, nutty flavor. Chefs across the world choose pequin chiles to add an extra kick to their spicy salsas, soups, vinegars, beans, and molés. While many other chiles use the word pequin, The Chile Guy has the real dealauthentic pequins. We only offer the finest, 100% authentic chiles with the ideal flavor, heat, and color for your culinary needs.
The pequin chile begins its existence as a lovely green chile which changes to bright red or red-orange as it matures. After being dried, the color then darkens even further to a brownish-red. For a chile that is only ½-¾” long and ¼” in diameter, the oval-shaped Pequin chile packs a punch. Coming in around 30,000-40,000 Scoville Heat Units, this smallest of all chiles provides a smoky, nutty flavor. Chefs across the world choose pequin chiles to add an extra kick to their spicy salsas, soups, vinegars, beans, and molés. While many other chiles use the word pequin, The Chile Guy has the real dealauthentic pequins. We only offer the finest, 100% authentic chiles with the ideal flavor, heat, and color for your culinary needs.
The pequin chile begins its existence as a lovely green chile which changes to bright red or red-orange as it matures. After being dried, the color then darkens even further to a brownish-red. For a chile that is only ½-¾” long and ¼” in diameter, the oval-shaped Pequin chile packs a punch. Coming in around 30,000-40,000 Scoville Heat Units, this smallest of all chiles provides a smoky, nutty flavor. Chefs across the world choose pequin chiles to add an extra kick to their spicy salsas, soups, vinegars, beans, and molés. While many other chiles use the word pequin, The Chile Guy has the real dealauthentic pequins. We only offer the finest, 100% authentic chiles with the ideal flavor, heat, and color for your culinary needs.
The Puya or Pulla chile traditionally grows in the Central Valley region of Mexico, with similarities to be the Guajillo and de Arbol chile. It’s a hot chile, with around 5,000 to 8,000 scoville heat units, and impart fruity notes with hints of licorice beneath their ample heat.
The Puya or Pulla chile traditionally grows in the Central Valley region of Mexico, with similarities to be the Guajillo and de Arbol chile. It’s a hot chile, with around 5,000 to 8,000 scoville heat units, and impart fruity notes with hints of licorice beneath their ample heat.
The Puya or Pulla chile traditionally grows in the Central Valley region of Mexico, with similarities to be the Guajillo and de Arbol chile. It’s a hot chile, with around 5,000 to 8,000 scoville heat units, and impart fruity notes with hints of licorice beneath their ample heat.
The Puya or Pulla chile traditionally grows in the Central Valley region of Mexico, with similarities to be the Guajillo and de Arbol chile. It’s a hot chile, with around 5,000 to 8,000 scoville heat units, and impart fruity notes with hints of licorice beneath their ample heat.
The Puya or Pulla chile traditionally grows in the Central Valley region of Mexico, with similarities to be the Guajillo and de Arbol chile. It’s a hot chile, with around 5,000 to 8,000 scoville heat units, and impart fruity notes with hints of licorice beneath their ample heat.
The Puya or Pulla chile traditionally grows in the Central Valley region of Mexico, with similarities to be the Guajillo and de Arbol chile. It’s a hot chile, with around 5,000 to 8,000 scoville heat units, and impart fruity notes with hints of licorice beneath their ample heat.
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