Perfect for Traditional & Modern Recipes – Great for mole, pozole, enchilada sauce, birria, marinades, rubs, and homemade chili pastes. Easy to rehydrate, blend, toast, or grind.
Guajillo Chile is a mildly spicy, slightly sweet dried pepper with a medium heat level of 2,500–5,000 Scoville units, commonly used to add bright, tangy depth to dishes like birria, enchilada sauce, and homemade salsas.
Ancho Chile is a mildly spicy, sweet, and earthy dried poblano pepper with notes of raisin and chocolate and a low heat level of 1,000–2,000 Scoville units, perfect for sauces, moles, and marinades.
Pasilla Chile is a long, dark, wrinkled dried chili with a mild-to-medium heat level (about 1,000–2,500 Scoville units) that’s often used to deepen the flavor of dishes like mole or enchilada sauce.
Chile de Arbol is a small, slender, bright-red dried chili with a hot heat level (about 15,000–30,000 Scoville units) often used to add sharp spice to salsas and chili oils.
