Right Out Of The Oven !!!

OUR BROWN CHIPOTLE CHILES ARE WHOLE SMOKE-DRIED JALAPENOS OR SERRANOS. THEY'RE RICH IN SMOKY, SLIGHTLY CHOCOLATE-Y FLAVOR WITH A DEEP, SUBTLE HEAT.

LONG, VERY HOT CHILE. ONE OF MEXICO BIG 3 (ANCHO, CHIPOTLE, GUAJILLO); DISTINCTIVE FLAVOR.

THE CHIPOTLE MORITA OR "LITTLE BLACKBERRY" RANGES FROM FROM 10,000 TO 50,000 SCOVILLE UNITS. FLAVOR RANGES FROM EARTHY AND SMOKY TO A FRUITY SPICINESS: USE IN SALSA, BEANS AND RICE, CORN BREAD, OR BARBEQUE SAUCES OR MOST NOTABLY INADOBO MARINADE.

New Mexico (California)

THE PASILLA NEGRO CHILE IS DARK AND WRINKLED WITH A MEDIUM-HOT HEAT AND HERBACEOUS, BERRY FLAVOR. THIS MEXICAN CHILE IS ONE OF THE "HOLY TRINITY" OF PEPPERS USED IN MOLE SAUCE.

Variety Of Chiles Secos

WATER, SUGAR, SOY OIL, PEANUT, PLANTAIN, SESAME SEED, ANCHO PEPPER, CACAO PASTE, TOMATO, RAISIN, MULATO PEPPER, SALT, CEMITA BREAD (WHEAT), PASILLA PEPPER, CORN TORTILLA, CITRIC, ACID (AS ACIDULANT), GARLIC, SODIUM BENZOATE 0.1% (AS PRESERVATIVE) AND SPICES.

Garbanzo Beans Dry