The dried form of the poblano pepper, the Ancho is one of the most important chiles in Mexican and Southwestern cooking. A must-have for mole and enchilada sauces with it's bold smokiness and deep earthiness, the Ancho is a widely versatile pepper thanks to it's medium/mild heat and big flavour.
Weight: 85 gr
Product of Mexico
An essential ingredient in mole sauce, the pasilla is a mild pepper with an earthy flavour profile that includes hints of cocoa and berries.
Weight: 58 gr
Product of Mexico
One of the holy trinity peppers in Mexican cooking, the sweet & mild guajillo is absolutely necessary when making authentic mole sauce but also a wonderful addition to many other dishes. Surprisingly it's a common ingredient in harissa sauce. It's sweet & slightly smoky flavour lends itself very well to making fruit based dishes and sauces.
Weight: 85 gr
Product of Mexico
An important ingredient in the classic hot sauce Cholula, the piquin (or chiltepin) pepper is a medium hot pepper with a smoky, fruity flavour. It's a great addition to hot sauces, salsas soups and more.
Weight: 58 gr
Product of Mexico
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