After a long wait, our heirloom Mexican Chili Trio is back in stock! This year’s new harvest is super-ripe, super-fruity and as fresh as dried chilis get. | | When a recipe calls for dried chilis, you might have to seed, rehydrate or grind them, but we already did that step for you! This “holy trinity” of Mexican chilis comes in a convenient ground form for easy, breezy cooking. Ancho, meaning “wide” in Spanish, is the least spicy and the most versatile of the three. Think of it as your flavor foundation. Ancho chilis are ripe poblano peppers that are sun-dried until they turn dark burgundy in color and develop a distinctive smoky taste. Use Ancho Chili Powder to add a sweet and earthy summer richness to recipes. Guajillo chilis come from the mirasol pepper and brings a bright and tangy zing alongside a mild heat, while Pasillas add deeper notes of raisins, chocolate and a hint of smoke. Use all three in classic Mexican dishes like mole or sprinkle them on just about anything to bump up both flavor and heat. | | Works great with pineapple, mango and watermelon. Chop up your fruit, add a sprinkle of Ancho Chili powder and a squeeze of lime and toss! The ancho hits with a smoky-sweet burst that's almost electric against cold, juicy fruit. An instant summer classic best eaten by a body of water. A quick cucumber salad with queso fresco! | | Crunchy cucumbers, sharp red onions, salty cheese and gentle heat from Ancho Chili make this salad a winner. It’s simple to make and pretty enough to impress a crowd. Slice 5 Persian cucumbers and ½ a red onion and set aside. In a small bowl, whisk together 3 glugs of olive oil, the juice of a whole lime, 1 teaspoon Ancho Chili Powder, a squeeze of honey and a pinch of salt. In a shallow bowl, pour the dressing over the cucumbers and red onion and let sit for at least 15 minutes to marinate. Finish with crumbled queso fresco and cilantro. | | Have you ever heard of bean ceviche? While ceviche is typically made with cured fish, you can also use those fresh flavors to dress up white beans for a quick vegetarian main. Blending tomatoes with ancho powder, cumin, a touch of honey and cilantro gives you a juicy, aromatic base. Top with avocado, jalapenos and red onion, and serve straight from the bowl with tortilla chips. It's light, it's fast, and eating dinner with a bag of chips is genuinely one of life's great pleasures. | | Questions? Feedback? Ideas? We love to hear from you. Just reply to this email.
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