Grocery, Seasonings, Herbs & Spices, Dried Chiles

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PASILLA NEGRO,CHILE,(DRIED) 5 lbs.
by Angelina's Gourmet (Misc.)

The Pasilla (Pa-see-ya) Negro (Capsicum Annuum) is an elongated, flat chile and measures 6 inches long and 1 1/2 inches wide. The Pasilla's wrinkled body curves into an arc. The color is a dark purple-black, similar to the color of an eggplant or a raisin. This thin-fleshed chile has a berry flavor with herbaceous tones. The word "pasilla" comes from the word "pasa" which means "little black raisin". Pasilla Negros, combined with the ancho and guajillo chiles, forms the "Holy Trinity" of chiles used to prepare the traditional mole sauces. This is a medium hot chile and is a 3 to 5 on the heat scale. Scoville heat units 1,000 to 2,000.

HABANERO, FLAKES,(DRIED) 5 lbs.
by Angelina's Gourmet (Misc.)

Habanero Chiles are the hot of the hot. Behind the heat is a fruity flavor that makes these chiles a wonderful way to spark up a dish, but use them sparingly! The name of this chile comes from the phrase "la Habana" that means "from Havana." It is a round, oblong chile about 2 inches long and 1 inch across. On the heat scale, the Habanero is a 10. Habanero powder is made from ground, whole Habanero, including the seeds. The flakes are 100% pure. Use rubber gloves when handling the Habanero Pepper. Approximate Scoville heat units 100,000 to 300,000.

ANCHO, DE-STEMMED, FIRST QUALITY,(DRIED) 5 lbs.
by Angelina's Gourmet (Misc.)

Ancho (Ahn-cho) Chile (Capsicum Annuum) means "wide chile pepper". The dried Ancho has a dark, brick red to mahogany color with a medium-thickness of wrinkled flesh. It has wide shoulders tapering to a round end. The Ancho is about 4 to 5 on a heat scale of 1 to 10. It is the dried form of a poblano pepper and often is mislabeled as a "Pasilla" or "Mulato" pepper. An Ancho can be used as a substitute for guajillo or pasilla negro chiles and vice versa. (These chiles have the same heat range and flavor profile.) Anchos are combined with the pasilla and guajillo chiles to form the "Holy Trinity" of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,500 to 3,000.

AJI PANCA, 5 lbs.(DRIED)
by Angelina's Gourmet (Misc.)

This reddish-brown chile is fruity and mild. It measures approximately 500 Scoville Heat Units. It makes a wonderful addition to any authentic Mexican meal.

NEW MEXICO,CHILE,(DRIED) 5 lbs.
by Angelina's Gourmet (Misc.)

New Mexico Chiles (Capsicum Annuum) are dark brown and maroon in color, about 5 to 7" high and 1-1/2" wide. New Mexico Chiles are elongated, tapered, and the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. It ranges from 2 to 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the "California Chile" or "Chile Colorado" and is commonly used in red mexican or southwestern sauces. Grown in Mexico, this mildly hot chile also comes in a 100% pure powdered form and is used to make ristras. Scoville heat units 8,000 - 12,000.

CHIPOTLE MORITA, GRANULATED, 5 lbs.
by Angelina's Gourmet (Misc.)

Chipotle Chile (Capsicum Annuum) Granules are cut pieces of a whole Chipotle Pepper. These chiles are smoked and then dried. There are many different beliefs regarding the difference between brown and morita chipotles. One understanding is that the brown chipotles are the green jalapenos and the moritas are the red, fully mature chipotles. Fully ripening gives these morita chiles a unique, medium-hot, smoky flavor which is popular in many southwestern dishes. These peppers are about 2 to 4 inches in length and 1 inch in width. They have a deep reddish-brown color. The word "chipotle" translates to "smoked chile". Consider the chipotle a 6.5 on a scale of 1 to 10 (10 being the hottest).

HABANERO,CHILI,(DRIED) 1 lb.
by Angelina's Gourmet (Misc.)

The Habanero Chile (Capsicum Annuum) is the hottest chile. Behind the heat is a fruity flavor that makes the chile a wonderful way to spark up a dish. It is a round, oblong chile about 3/4 inch wide. "Habanero" means "havana-like", a reference to its possible origins. It's the only pepper grown in the Yucatan that has no Mayan name. Speculation suggests that the Habanero originated in South America and made its way into the Caribbean and Central America via Columbia. On the heat scale, the Habanero is a 10. Use rubber gloves when handling the Habanero Pepper. Scoville heat units 150,000 to 350,000.

CHIPOTLE, MORITA, DE-STEMMED, FIRST QUALITY, 5 lbs.
by Angelina's Gourmet (Misc.)

These chiles are smoked and then dried. There are many different beliefs regarding the difference between brown and morita chipotles. One understanding is that the brown chipotles are the green jalapenos and the moritas are the red, fully mature chipotles. Fully ripening gives these morita chiles a unique, medium-hot, smoky flavor which is popular in many southwestern dishes.The word "chipotle" translates to "smoked chile". Consider the chipotle a 6.5 on a scale of 1 to 10 (10 being the hottest).

NEW MEXICO,CHILE,(DRIED) 1 lb.
by Angelina's Gourmet (Misc.)

New Mexico Chiles (Capsicum Annuum) are dark brown and maroon in color, about 5 to 7" high and 1-1/2" wide. New Mexico Chiles are elongated, tapered, and the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. It ranges from 2 to 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the "California Chile" or "Chile Colorado" and is commonly used in red mexican or southwestern sauces. Grown in Mexico, this mildly hot chile also comes in a 100% pure powdered form and is used to make ristras. Scoville heat units 8,000 - 12,000.

Melissa's Dried Ancho Chiles, 3 Bags (3 oz)
by Melissa's (Misc.)

The most commonly used dry chile in Mexico, Melissas Ancho Chiles pack a robust, earthy flavor with mild to moderate heat. The Ancho ranges from 3 - 5 on a heat scale of 1 to 10, and Scoville heat units are 1,000 to 3,000. Actually a dried poblano, Ancho Chile is the sweetest of the dried chiles, and becomes very fruity and aromatic when toasted. These chiles are a must for many classic Southwestern and Latin recipes, including moles, salsas, soups, and stews. Ancho Chiles from Melissas are hand selected for excellent quality, and will kick up your recipes with authentic, full-bodied flavor.

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