Rich, smoky, sweet and all kinds of spicy, these three peppers are essential for mastering Mexican cuisine.
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All grown on Mexican farms, this pack of three different dried chili peppers is all you need to make aromatic, flavorful Mexican food. Smoky-sweet anchos, rich chilies de árbol and savory, mild guajillos. But what stands out the most about these incredible peppers is how supple and tender they are. They don’t break and crumble like others we’ve tried, but rather gently tear apart. Plus, they’re insanely aromatic—their fresh fragrance hits you the second you open the bag.
We test everything we sell. Here’s how we’d use this.
These peppers are used in Mexican dishes like mole, salsa, tacos, pozole, tostadas and more. They also make a great addition to spicy soups and sauces—really anywhere you’d like a hit of heat.
Dried chilies require a bit of preparation before use. First of all, dried chilies should be toasted (to heighten their flavor) in a dry skillet over medium heat until glossy, and just beginning to darken, about 5 minutes. Once cool enough to handle, tear the stem off and shake out the seeds. At this point, the chilies can either be ground to powder in a spice grinder or soaked in hot water to soften and puree.
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