In the beginning, our bulk dried chili peppers section only contained dried habanero chilies, dried ghost chilies and dried chipotle chilies. Based on a strong customer response (who could pass up the chance to try the world’s hottest chili pepper?) we expanded it to include everything from mild guajillo peppers and aji panca peppers to tiny but fiery pequin peppers and tepin chilies.
If you’re looking for an unusual variety of chile pepper, or a pepper of a particular heat level or flavor, first check out our chile heat scale and flavor chart. If you’re still not finding what you’re looking for, don’t hesitate to contact us…we may be able to track it down for you.
Comments 13
I’d be interested 🙂 I mean, how can one go wrong with a little chili action, right? Thanks Justin!
Some like it hot and I do too! I would love to create some spicy little dishes, I would also like to use a few for some desserts I have been thinking of.
I love this blog!
Being a native of Louisiana, there is nothing I won’t do with peppers!!
First of all I think a great spicey Etoufee’ with either shrimp or crawfish would be an excellent choice.
I also see an enchilada and chipolte’ dish that would be great!!!
My husband’s father was a chef and we travel Europe extensively, so there is even a Norweigan recipe that the dried ghost chilies would spice up!!!
The description of your Pumpkin Amaretti Sacchette pretty much makes me drool. This is one that I’d love to try!
A brown butter sauce and a little parmesan would dress it up nicely.
We’re always up for experimenting with chiles!
I could really use a variety to mess with, but I’d especially like to try some ghost chilis–my blog is desperate for some new articles, this would be a great opportunity.
I’m always open to trying new things. I’ve never tried “ghost” chili’s before, so If you want to send some my way I would appreciate it.
Fresh habanero’s I’ve tried in cooking before, and if stuck with those, I might take some off your hands as well if you want… 😉
Thank you for the information. I would love to try the peppers that you have left.
Justin, so far I’ve used the ghost chiles (in lentil soup). The ground habaneros will be used in jerk seasoning, to start.
Lentil Soup
olive or vegetable oil
sliced onion
6 baby carrots, sliced
2 garlic cloves, minced
2 t cumin
2 t coriander
1 1/2 cups lentils
1 small (14.5 oz) can diced tomatoes
4-6 cups chicken broth
1/4 t Marx Foods ghost chile (freshly ground)
salt and pepper to taste
garam masala (optional)
In a large soup pot or dutch oven, heat a little oil over medium heat. Add onion and carrot and cook for about 10 minutes. Stir in garlic, cumin and coriander.
Increase heat to high and stir in lentils, tomatoes and broth. Reduce heat to medium low and stir in ground ghost chile and salt and pepper. Taste and adjust as desired. Cover and simmer 45 minutes, or til lentils are tender, stirring occasionally.
To serve, sprinkle a little garam masala atop the soup if desired. I into mine.
hi Justin – I would like to try any of the peppers – I heard about this fabulous site on Gather.com.
Mariana Titus
112 North Soledad St.
Santa Barbara, CA 93103
They say you get back to folks really fast!! I’m excited to try these in a cajun dish way over here in California!!! Can’t wait. Salud
I would love to try the dried peppers – thanks Justin. Salud, Mariana T.
Hi, Justin,
You sent some habanero and ghost peppers. We have ground them both and put in spice bottles. I must tell you it was the first time we’d ever done this, and the whole process was fascinating, especially when our noses began to run and our eyes began to water. However, it was worth it.
We used the habaneros to make a salsa, Shannon’s Salsa on Gather. We think it is spectacular. We used a 1/4 tsp of the habanero peppers. We then added some of the habanero salsa to regular cheddar cheese Mexican dip to spice it up, and it was superb. I can’t thank you enough for the peppers. We found the flavor to be wonderful.
Lynn