12 ounces of Hatch red chile powder grown in the sunny Hatch Valley. This powder is great for use as a spice to kick up the level of your cooking with a little heat, but also can be used to make a whole sauce! I personally use red chile powder in many recipes, like a bowl of chili, pasta sauces, and even Asian foods like the Chinese tofu dish MaPo Tofu. I’ve got a whole page about using red chile powder, so check it out. In case you just want to skip down to the recipe part to learn about how to make a red chile sauce with it, click here! These flavors are all standard heat levels in New Mexico, ranging from mild all the way to XXX-Hot. Keep in mind that we use a lot of chile in New Mexican cuisine, so don’t expect medium powder to make a dish particularly spicy unless you really add a lot. If you really like spice, I recommend X-hot or XXX-hot. Please keep in mind the XXX-hot is still much milder than spicier alternatives like Habanero Powder or especially superhot chili varieties!
Shipping class: Small Item
Shipping for small items
Hatch Green Chile Powder -12oz bag
12 ounces of Hatch green chile powder grown in the sunny Hatch Valley. This powder is great for use as a spice to kick up the level of your cooking with a little heat, but also can be used to make a whole sauce! I recommend using it in about the same way you would use a red chile powder, so you can follow this guide to using chile powder!
As green chile powder takes a lot more work to process, it’s more expensive than red chile powder. That being said, it is a very unique product with more sweetness than red chile powder because it is machine dried and doesn’t go through the natural fermentation process that Hatch red chile pods do when they sun dry. Those red chile pods are then ground up into red chile powder when dry. With green chile powder, the fresh chile is destemmed, machine dried, then ground up into a powder. It has heat and a very unique flavor, and is a great item to experiment with and share with friends!
Chicos
Chicos are a beloved roasted and dried corn, that is especially popular in northern New Mexico. They go particularly well cooked together with beans! Chicos are very scarce, and we will often be sold out. Chicos are a great thing to use in New Mexican cooking, and can really kick up a lot of soups, and also add a great flavor to pinto beans. In case you would like to learn more about chicos, we have an article about them called Chicos Food. It has an overview about how chicos are made in the traditional New Mexican way, as well as an overview of how to cook them!
Our chicos come in 8 oz and 16 oz bags, and the flavor is strong so they go a long way!
Be sure to pick up some pinto beans while you’re at it, or another bean variety we sell such as bolita or anasazi beans! Chicos and beans go great together as a side, or even main dish full of protein for vegetarians or vegans!
For people looking for new crop chicos or beans, they are both ready around late September every year, as the season for dried beans and dried corn coincides well! Until then, these are the freshest available. We always restock with new crop as soon as possible! In terms of corn, chicos and posole are both two major ingredients in New Mexican food, particularly in the winter time!
Chicos are roasted in a handmade horno like this before being sun dried! 
Dried Roasted Hatch Green Chile – Chile Pasado
Chile pasado is roasted, peeled, and dried Hatch green chile. When traveling or sending a gift, I highly recommend this product for people buying in our store in Albuquerque. Just add water, and it puffs right back up in only a minute! Although I wouldn’t recommend using chile pasado for a recipe such as chile rellenos, it works amazingly well for green chile stew, a green chile sauce, and much more. We have it available in mild, medium, hot, extra hot, and XXX-hot varieties! We also have red chile pasado too!
Kokopellli Bean Soup Mix – 1 lb
This Kokopelli Bean Soup Mix from Adobe Milling Company with spice packet included is a great size for a big bowl of bean soup for the family. They also feature Anasazi beans, which are another beloved bean type in New Mexico, and hard to find outside of the Four Corners area. These kinds of bean mixes are a great way to get more protein into your diet if you are a vegetarian, bodybuilder, or just like eating healthy foods! In true New Mexican style, I like making these beans with about 10% Chicos in them, to really ramp up the flavor melody going on! Another great option in case you want to add even more flavor than the flavor packet provides is the Bacon Bean Spice made by the same company, Adobe Milling!
Bolita Beans
Definitely a top 3 bean in New Mexican bean cuisine, bolita beans are very popular here. Although we used to get bolita beans from Schwebach Farms in Moriarty, we’ve gotten them from Adobe Milling Company up in Dove Creek, Colorado, since they aren’t available locally anymore. This is the same place famous for Anasazi beans, so you know their bolitas are also good! Bolitas are a really smooth and creamy bean when cooked. They have a nice and soft texture and make a great side dish. In case you need a spice mix, check out this Bacon Bean Spice!
Mexican Oregano – 2oz bag
These are 2 oz bags of 2025 crop dried and cleaned Mexican Oregano. It’s very bright and fragrant, and is used in many different Mexican recipes. It is great to throw in salsas, a pot of beans, a soup, and much more! Mexican oregano and Epazote are some of the most common herbs used in Mexican cuisine.
Personally, I use this herb a lot in soups, as it gives a great herbal flavor profile that really lends itself to many dishes, whether they are American or European.
Chile Tepin
Chile Tepin, also known as chiltepin, is a beloved Mexican chile pepper. They are a landrace chile variety similar to aji charapita or Chimayo chile.
It is not a very common or easy to go type of chile, so it is pretty pricey. That being said, many people love the bright flash of spice this pepper has, dried in many places in Mexico and fresh in the large chile growing regions such as the states of Chihuahua and Sinaloa, Mexico.
The heat of chiltepin is somewhat higher than Aji Charapita, but in the same general range of around 50,000 Scoville units. It is much hotter than Hatch Lumbre chile, but less than a habanero. If you have one by itself, it might be spicy for 10-15 minutes, but it won’t ruin your day.
Dried Roasted Hatch Red Chile – Chile Pasado
2 oz bags of red chile pasado. Chile pasado is roasted, peeled, and dried Hatch chile, with this being red chile specifically! Red chile is a bit sweeter than green as it is a more developed chile, but it’s roasted to perfection, washed, peeled, and dried. This is a great way to get the flavor of roasted Hatch red chile! When traveling or sending a gift, I highly recommend this product for people buying in our store in Albuquerque. Just add water, and it puffs right back up in only a minute! We also have green chile pasado!
Whole Dried Paprika – 3oz bag
These are whole dried paprika chile peppers. They possess a mild sweetness and almost no heat. They are pretty good to add into sauces and marinades to impart a subtle chili pepper based earthiness without firebombing your recipe with spice. These 3 oz bags go a long way in giving balanced seasoning to your recipes!
Chipotle Powder
Chipotle is a very popular type of Mexican chile, bringing a smoky sweet heat to any sauce. It is a smoke dried ripened jalapeno that is fantastic in many different recipes. As this is a powder, it is convenient to add to any marinade, a sauce, or soup. These 2 oz bags go a long way, and are a great gift for those who like smoky flavors. The heat level isn’t too overpowering, and is comparable to the hot Hatch red chile powder we sell.
We also have two varieties of whole chipotle peppers. This spice in particular is made with Chipotle Morita, the most famous chipotle variety in the US. The other variety we have is much harder to find in the States, but is a beloved dried chile variety, particularly in Southern Mexico called Chipotle Meco!
Ancho Chile – 4oz bag
Dried ancho chile, or dried poblano pepper, is one of the top 3 chile varieties in Mexican cuisine. It’s not terrible spicy clocking in at 1,000 to 2,000 Scoville’s.
The flavor profile is a complex, earthy flavor profile that’s mildly sweet and smoky with hints of raisin, dried plum, and a subtle touch of chocolate or coffee. It offers more of a rich, warm fruitiness than a fiery burn. Ancho is prized for the depth and dimension it adds to dishes, rather than outright spice.
Because of its nuanced flavor and mild heat, the ancho is incredibly versatile in the kitchen. It’s a key ingredient in many traditional Mexican recipes, lending its unique character to:
- Mole sauces: Ancho chiles are essential for classic moles like mole poblano and mole negro, providing the backbone of their complex flavor and contributing to their rich, dark color.
- Enchilada sauces: They form the base of many red enchilada sauces, giving them a deep, earthy flavor and a beautiful, vibrant hue.
- Adobos: Anchos are frequently used in adobo marinades, especially for meats like pork or chicken, imparting a smoky sweetness and a gentle warmth.
- Salsas: While not as common as in cooked sauces, rehydrated and blended anchos can add depth and complexity to table salsas.
- Soups and stews: They can be added to soups and stews to give them a richer flavor and a touch of sweetness.
- Tamales: The flavor of ancho is a welcome addition to many tamale fillings.
Often, ancho chiles are used in conjunction with other dried chiles, like guajillo or pasilla, to create even more complex flavor profiles. To use them, they are typically stemmed, seeded, and either toasted briefly to enhance their flavor or rehydrated in hot water before being blended into a paste or sauce. The ancho chile is a truly indispensable ingredient for anyone looking to explore the authentic flavors of Mexico.
Personally, I love the combination of Ancho and Cascabel chile, as their fruity nuttiness pairs together so nicely!
Montana Raw Honey 12 oz
This raw honey is a half pint of raw honey goodness from the rocky mountain foothills of Montana! Although it’s far from New Mexico, it shares the same mountain chain of the Rockies as New Mexico. This honey is made by happy bees feasting on native flowers in the beautiful natural landscapes of Montana. It’s totally raw and unfiltered, which means all of nature’s goodness remains inside, and is great for you, great for baking, crafting, making mead, and much more! As a safety precaution, please don’t give this to infants under a year old, as it is a raw product.
Cascabel Chile – 2oz bag
Introduction to Cascabel Chile
Cascabel chile, native to Mexico, is a distinctive variety often associated with childhood memories. Traditionally, these chiles were given to children as toys, as they are kinda like a baby rattle, with seeds that shake inside them. They can also be useful like maracas in an impromptu music session.
The Meaning Behind the Name
The term ‘cascabel’ can be translated to ‘jingle bell’, alluding not only to the playful essence of the chile but also connecting it to the festive spirit of the beloved Christmas song, Jingle Bells.
The Unique Flavor Profile
This medium-heat pepper boasts a unique smoky, earthy nuttiness that sets it apart from other chiles. It is somewhat comparable in heat to our New Mexico Big Jim chile, which is less than Jalapeno or Chipotle. Its versatility makes it ideal for various dishes, enhancing flavors without overwhelming them.
How to Use Cascabel Chile?
Most people will not use cascabel chile as the main chile in a sauce. Instead, it typically plays supporting roles to red salsas made with Guajillo or especially Ancho as the main chile. Ancho chile and cascabel chile go together incredibly well, pairing the raisiny sweetness of the ancho with nuttiness of cascabel. Because this chile only needs one or two per regular sized sauce you make, these 2 oz bags can last a lot longer than you would first think.
Roasted Hatch Chile Powder – Chile Pasado Powder
This is chile pasado powder! It is roasted, dried, and ground up Hatch green chile, and something I personally love using! It’s an integral part of our New Mexico Seasoning which we offer in store only as of now. It gives a nice heat level somewhat comparable to red chile powder. It has a more smokey flavor though, and brings the roasted green chile flavor that is so hard to replicate without having a whole chile. Think about this powder like it’s the essence of roasted chile, and use it in that way! 2.5 oz is actually a decent size of chile, as it is around the same amount of chile as what comes in a full freezer bag of roasted Hatch chile. A little bit goes a long way, especially at the high heat levels! This is New Mexico’s response to Chipotle powder! It is a great way to spice up a dish while giving some smokiness too!
Sage Smudging Sticks
These sage bundles are very popular in New Mexico to burn around holidays and special occasions. The smoke is said to ward off bad spirits and omens, but also smells great too! Burned or unburned, they are quite fragrant, and can be put near your entryway to brighten up the smells of your home!
Jalapeno Powder
This jalapeno powder is a great way to get the heat and flavor of jalapeno into your recipe without worrying about buying fresh jalapenos. Although a fresh jalapeno beings a lot of juicy fruitiness, this powder still brings the heat and a more lowkey fruity earthy nature. Although it isn’t super spicy, it does add a bit of heat which builds when you use more of it. These 1.5 oz bags are a great way to try out Jalapeno powder without breaking the bank! The heat level is somewhat comparable to our hot Hatch chile powder.
Pasilla Chile – 3 oz
A 3 oz bag of Mexican pasilla chile! The pasilla chile, also known as “chile negro,” is the dried form of the chilaca pepper. Its name, “pasilla,” translates to “little raisin” in Spanish, a fitting description given its dark, wrinkled appearance and rich, fruity flavor. However, don’t let the name fool you – while it does possess a subtle sweetness, the pasilla’s flavor profile extends far beyond that, offering a complex and delicious experience.The pasilla chile boasts a bold, earthy flavor with notes of dried fruit, such as raisin and prune, along with hints of cocoa, tobacco, and even a touch of licorice. It has a medium heat level, registering around 1,000-2,500 Scoville units, making it slightly hotter than the ancho but still relatively mild overall. The heat is more of a lingering warmth than an intense burn, allowing the complex flavors to shine through. It’s a chile commonly used with ancho, guajillo, or cascabel due to its great versatility and flavor profile.
Its unique flavor profile makes the pasilla a prized ingredient in Mexican cuisine, often used to add depth and complexity to a variety of dishes:
- Mole Sauces: The pasilla is a crucial component in many mole sauces, particularly mole negro from Oaxaca, where its deep, rich flavor and dark color contribute to the sauce’s signature characteristics. It’s often paired with ancho and mulato chiles to create the “holy trinity” of mole chiles.
- Salsas: Pasilla chiles are a popular choice for making flavorful table salsas, lending their smoky, fruity notes and a pleasant warmth. They can be used to create both cooked and raw salsas.
- Adobos: Like anchos, pasillas are used in adobo marinades, adding a unique depth and complexity to meats like beef, pork, and chicken.
- Soups and Stews: Pasillas can be added to soups and stews, particularly those featuring beef or lamb, to impart a rich, savory flavor and a subtle heat.
- Enchilada Sauces: While not as common as ancho-based sauces, pasilla chiles can be used to create a delicious and unique enchilada sauce with a darker color and a more complex flavor.
- Seafood Dishes: The earthy notes of the pasilla surprisingly complement seafood dishes, adding a depth of flavor to fish and shellfish preparations.
- Oaxacan Dishes: In the state of Oaxaca the pasilla chile is a staple ingredient, and is found in many regional dishes, including stews, tamales, and other preparations.
To use pasilla chiles, the stems and seeds are typically removed. They can be toasted lightly to enhance their flavor or rehydrated in hot water before being blended into a paste or added directly to a dish. The pasilla chile is a testament to the diverse and flavorful world of Mexican chiles, offering a unique and unforgettable taste experience that goes far beyond simple heat.
Guajillo Chile – 3oz bag
Guajillo chile is one of the most common chiles used in Mexican cuisine. It is very common to use this when making any kind of red sauce for enchiladas, tamales, mole or posole. With a medium heat level, this chile won’t really blow you away unless you mix it with other more spice chile, such as chile tepin, or chipotle. The guajillo chile is the dried form of chile mirasol, which is related to Pueblo chile. Mirasol means look at the sun, and these chile peppers grow upwards towards the sky, which is different from our Hatch chile in New Mexico, which hangs down. Guajillo is commonly used together with ancho chile and pasilla too!
Ceylon Cinnamon – 4oz bag
I’m a big foodie myself, and spent a few years working as a private chef as well as in various restaurants. Because of that, I like to keep my chile stand full of various products which are hard to get, but quite worth the cost! This Ceylon Cinnamon is made with traditional methods in Sri Lanka. It is different than the typical cassia cinnamon most commonly found in grocery stores in that it has many many more layers to it. This cinnamon has a more gentle flavor, and takes a lot more time in producing, as every different layer has to be layered by hand over a period of several days. This cinnamon is much easier to grate into a spiced tea or other festive beverage than the typical cinnamon you find in stores.
Dried Puya Chile – 3oz bag
These 3 oz bags of Mexican Puya chile peppers will ad a nice fruity kick of medium spice to whatever red sauce you can think of! It’s a great addition to a mole sauce or a mexican red chile sauce to pour over your enchiladas or smother a burrito! Although in New Mexico, we typically use Hatch chile varieties for a red chile sauce, I sometimes also throw a few of these in to give a more complex red chile sauce!
Chipotle Meco – 4 oz bag
A 4 oz bag of Mexican Chipotle Meco.
What is Chipotle Meco?
Chipotle Meco stands out as a distinctive type of chipotle, characterized by its use of ripe jalapeños and an extended smoking process. Although chipotle morita also uses ripe jalapenos and smoke drying, meco uses more ripe jalapenos and smokes them far longer to make a brittle texture with a much more smokey flavor. This method results in dry peppers that boast a rich brown color, a stark contrast to the more commonly recognized raisin-like chipotle morita.
Flavor Profile
With an intensified smokiness and robust flavors, chipotle meco delivers a culinary experience that is highly regarded in Mexico. Its deep, earthy notes enrich various dishes, making it a sought-after ingredient for authentic recipes.
Why Choose Chipotle Meco?
For those who appreciate bold flavors, chipotle meco is an excellent choice. It enhances the taste of salsas, marinades, and sauces, providing a unique twist that elevates your dishes to the next level. Chipotle Meco is one of my favorite Mexican chiles to use, and I really like it in my penne arrabiata recipe!
Chipotle Morita – 4oz bag
Chipotle morita is the dried Mexican chile most commonly known as simply as chipotle. It is a smoke dried red ripe jalapeno. What separates this from chipotle meco is that it is dried to a raisin like texture, where meco is smoked much longer until it is almost completely dried out. Because of this, it is less smoky than meco, and also retains some of its texture and color. This chile isn’t terribly hard to chop up, and also works great in a blender of food processor. It’s a great addition to a salsa or barbecue sauce, with a medium heat and smoke level. For those looking for convenience, we also have powdered chipotle morita for sale, which works great as a simple seasoning!
Habanero Powder
This Habanero powder sure packs a punch! In case you want to add a lot of heat, a teaspoon of this will add enough fire in your recipe to satisfy almost any spice lover and terrify most normal people. As ghost pepper powder is scarce now and we haven’t gotten any this year, this is the hottest chile powder we have available at this time. In case you want even spicier chile, be sure to check out our superhots!
Cayenne Pepper
These 2 oz bags of cayenne pepper are a great way to add a known quantity of heat. Cayenne is one of the most common chile powders in the world, because its heat level is quite consistent, and a chef can add a very specific amount of heat to any given recipe with it. The flavor is earthy, but fairly neutral overall, somewhat similar to a nonsmoked paprika that packs a punch. In terms of heat level, cayenne is around 30-50,000, making it comparable to Aji charapita or chile tepin. This pepper doesn’t have nearly the same flavor qualities as those two however, which is why they are regarded as more premium chile peppers. That being said, cayenne is the Old Faithful of chile powder. You know it has heat, and won’t affect the flavor too much.
Dried Superhot Peppers – 1oz bag
As we are the only chile roaster in Albuquerque that also dabbles in superhot chili peppers, we would also like to spread the spicy love to people all around the US! These are one ounce bags of various dried superhots, including ghost peppers, Carolina Reapers, yellow reapers, Bhut Copenhagen, Skunks, and others as well. One pod mixed in with any recipe will give that melt your face off level of heat you desire! Please be careful with these, as they are incredicly spicy, and an average superhot has more capsaicin than 100 of our xxx-hot Lumbre Hatch chile!
.5 oz Dried Ghost Peppers
These are dried Ghost Peppers, or Bhut Jolokia. Arguably the first superhot chile, it was a landrace pepper out of India brought back to the states and popularized by Dr Bosland and New Mexico State University. This is the pepper that kicked off the superhot craze we’ve seen in recent years!
.5 oz Dried Carolina Reapers
These are the hottest chili peppers you can buy. These are all peppers from this season, so they are quite fresh for dried superhots and retain a lot of aroma and heat! Be careful as these are over 100x hotter than our hottest New Mexican chile, Lumbre!
Los Chileros Green Chile Stew Dinner Kit with Tortilla Mix
A green chile stew dinner kit with tortilla mix with recipe included to easily bring the flavors of New Mexico directly to your door!
Los Chileros Carne Adovada Dinner Kit – with Sopaipilla Mix
This is a great dinner kit to make New Mexican flavors easily, with an included recipe. Just buy some pork and stew it up as the recipe calls for!
Crushed Chile Caribe – 3 oz bag
A 3 oz bag of crushed chile caribe! In New Mexico, this is a common way to make a red chile sauce, by stewing this with garlic and a bit of soup stock, reducing until the consistency is what you are looking for! These dried red chile flakes are a great addition to the pantry, as they provide a convenient option to add some spice and earthy flavor to many dishes!
