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We try to keep all of the chilis listed below in stock all year long for your convenience. However, due to market demand, climate, growing conditions, etc. AVAILABILITY AND PRICES will vary from time to time. We work closely with our producers so if you have a "special" chili pepper need or request let us know and we will try to help.
Dried ANCHO Chili Pepper: A dried Poblano pepper, dark red to maroon in color, typically 2,000 Scoville Units. Mild to moderately hot commonly used in Mexican cuisine and processed foods. Substitutes: Mulato, Pasilla, New Mexico peppers.
Dried ARBOL Chili Pepper: Very bright in color even after drying, fairly hot, typically 22,500 Scoville Units. Substitutes: Cayenne or Pequin peppers.
Dried CASCABEL Chili Pepper: The rattle chili because the seeds rattle when you shake them. Dark red to brown in color moderately hot, typically 22,500 Scoville Units. Substitutes: Guajillo, Cayenne, Tepin or Pequin peppers.
Dried CHIPOTLE Chili Pepper: Also called chili seco, a smoked Jalapeno pepper, brown in color with a smoky flavor and hot, typical Scoville Units 7,500 - 16,000. Frequently canned in adobo sauce, other types of Chipotle are the Mora and Morita from Chihuahua. Substitutes: Pequin and Cayenne peppers.
Dried GUAJILLO Chili Pepper: Shinny, smooth and reddish brown to purple when dried, tough skin requires longer soaking, typically 3500-4000 Scoville Units. Substitutes: New Mexico, California and Cascabel peppers.
Dried MIRASOL Chili Pepper: Comes in many varieties, including Casabel and Trompa peppers. Unique spicy flavor with medium heat is direct and intense, typically 2,500 - 5,000 Scoville Units. Used to flavor stews, soaps and chicken and pork dishes. They have found their way into non-traditional dishes like chocolate cake and macaroni and cheese.
Dried MORITA Chili Pepper: A smoked and dried red-ripe Jalapeno pepper, moderate to hot, typically 2,500 - 8,000 Scoville Units. Similar to the Chipotle  pepper but smoked less time so it remain softer with a slightly fruity flavor. Substitutes: Chipotle or Mora (large) peppers.
Dried MULATO Chili Pepper: Looks like and is similar to the Ancho chili pepper, darker and sweeter, fairly mild and earthy flavor, typically 1,200 - 1,500 Scoville Units. Substitues: Ancho peppers.
Dried NEW MEXICAN Chili Pepper: Resembles the California chili pepper, earthy and hotter and more flavorable, typically 1,500 - 2,000 Scoville Units. Substitutes: California chili and Ancho chili.
Dried PASILLA Chili Pepper: A dried Chilaca chil pepper, also called Chili Negro, long, black, shiny, wrinkled with ridges, typically 1,500 - 2,000 Scoville Units. With a sharp, rich flavor, a common ingredient in mole sauce. Substitues: Ancho and Mulato chilis.
Dried PEQUIN Chili Pepper: Small, red fairly hot to hot chili pepper also known as the "bird's eye peppers", typically 45,000 Scoville Units. Substitutes: Tepin, Cascabel, Chile de Arbol and Cayenne peppers.
Dried PUYA Chili Pepper: Similar to the Guajillo pepper, smaller and stronger, a little fruitly, used in stews and salads, typically 5,000 - 8,000 Scoville Units. Substitutes: Guajillo peppers. |
