Hatch Chiles

From the Hatch Valley of New Mexico, the Big Jim variety of these peppers can be roasted and peeled, dried, served fried or baked. These chiles are used in salsas, enchiladas and burritos.

Habaneros/Scotch Bonnets

We use these peppers to make hot sauce.

Poblanos

Poblano peppers are relatively mild and can be roasted and peeled, or stuffed to make the perfect chile relleno (using a green bell pepper just won't do). When dried, this pepper is called chile ancho.

Tomatillos

Tomatillos are also known as the Mexican husk tomato. With their bright, tart flavor and low water content, tomatillos are perfect for making green sauces for salsa and enchiladas.