Want to Review our Dried Chile Peppers?
We just made up some sample packets of our dried chilies… and would like to offer them to any blogger who would like to test them out and share your experience and thoughts on your blog. If you have already recieved one of these sample groups in the past, you can still participate…just pick a group you haven’t tried!
We’ve separated the samples into three groups: mild, medium, and hot (group contents listed below). If you want us to send you some via UPS, pick one group and email justin (at) marxfoods dot com with your selection, your blog URL and your mailing address.
Mild Dried Chilies: Aji Pancas, Anchos, Pasilla Negros, Cascabels, Mulatos, and Guajillos.
Medium Dried Chilies: Puyas, New Mexicos, Smoked Serranos, Chipotles, De Arbols, and Japones.
Hot Dried Chilies: Organic Aji Limo Rojos, Thais, Habaneros, and Ghost Chili (world’s hottest!).
For more information on the heat levels and flavor profiles of these dried chilies, please visit our dried chile heat scale. For cooking suggestions, please browse Dried Chile Recipes & Techniques.
To me the Habanero can not be overshadowed by any other chili pepper. The flavor is distinctive, and it compliments dips like no other pepper that I know about. Making the jalapeno seem rather worn out, the habanero strikes a fire that will have your eyes watering, your nose tearing and no matter what, we can’t get enough. Our favorite is a mix of cheese dip and habanero salsa dip. And, because the ground habanero is so strong a spice, a very, very little goes a long, long way. We ground our habaneros to a rather fine texture. 1/4 tsp is generally enough for any salsa. We’ have used it on chicken, steak, and in blackeyed peas. Whatever we use it in comes alive with flavor and heat, although the heat can be controlled — if you want to.
August 10th, 2009 at 4:28 pmThank you so much for the ghost peppers. I plumped them up in water and chicken stock. I then used these ingredients to make white sauce chicken enchilada. It was wonderful. I also used la crema and rotisserie chicken. The ghost peppers were a delicious addition. The heat they added to my casserole was perfect — on the spicy side, which we love and, they were easy to use. There are enough left for a second batch of enchiladas, too, so they’re economical. I definitely plan to buy them when I make this authentic dish.
I mentioned these peppers on my blog. I still need to rave about the casserole there, as well. I’ll try to remember to put the recipe as it came from someone who worked at Ninfa’s so it’s bound to be great!
February 8th, 2010 at 3:23 pm