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Olé Rico 3-Pack of Chilies (Ancho, Guajillo, Chiles de Árbol) $24.95

Rich, smoky, sweet and all kinds of spicy, these three peppers are essential for mastering Mexican cuisine.

 

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HOW TO USE

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.

Kitchen Notes

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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