A classic trio from Guanajuato, Mexico ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
Good things take time, and the best spices take years! A project that's been 5 years in the making, the sweetest, sunniest, fruitiest single origin Mexican heirloom chilis are finally here! After taking two sourcing trips in 2023 to Guanajuato in search of the best possible flavor, we're buzzing with excitement to introduce the freshest ground Ancho, Guajillo and Pasilla Chilis available on the market. | | Grown and sun-dried on a single farm by partner farmer Don Jesús, this trio of classic Mexican chilis is bursting with multifaceted flavor integrity, honed over generations of traditional seed saving and growing techniques. Ground to a fine powder for ease of use in both traditional recipes and everyday cooking, these chilis offer classic smoky-hot heat alongside layers of super fresh and vibrant tasting notes you won’t find elsewhere. | |
The sweetest and fruitiest, with notes of savory sun-dried tomato, dark chocolate and bright raspberry jam. The semiarid land of sunny Guanajuato produces smaller chilis with a higher concentration of natural sugars, making this the most juicy-tasting ancho we’ve ever experienced. If you don’t think you like dried chilis, we’re willing to bet you’ll love this one. | | | | For a floral touch of sweet heat in your salsas, spice rubs and salads, reach for Guajillo. It’s got a nice, green note of dried mango, crisp celery, a light black tea. A popular staple in mole recipes, we love this chili in tortilla soups and hearty pozole, spicy pulled pork, creamy pasta salads or crispy roasted potatoes. It plays especially well with richer, fattier dishes. | | | | Despite its edgier goth colors, Pasilla has a sweet warmth that softens its spicy side. Its name means “little raisin,” a nod to its dark, wrinkly appearance. Its flavor combines jammy dried cherries with a hint of roasted beets and cocoa dusted truffles. Try it in Ren’s recipe for quesadillas and panzanella salad for a sun-kissed wash of heat. | | | | Questions? Feedback? Ideas? We love to hear from you. Just reply to this email.
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