High Quality, Fresh, Dried Chiles

Chile heat is both relative and subjective. Your mileage may vary some from what we've listed here. But, in their own, alluring way, they're ALL good, whether mild or hot, even if you can only nip off a microscopic piece!!!

TAKE NOTE!!! There are significant price breaks on all dried chiles, powders, and spices at either 5,10, or 25 lb quantities. The quantities that can be ordered through the drop-boxes below are, in most cases, 8oz, 1lb, 5lbs, and 10 lbs. and in some cases, 4 oz. for some of the hotter chiles. There will be cases where we'll have to adjust the shipping cost, but if you want to get an idea of what it will be for yourself before ordering, go to the USPS website, choose either Ground Service or Priority Mail. Use 87121 for the 'from' zip code. Add up the weight of your chiles, adding an additional ONE POUND of weight for box and packaging, and calculate the cost to your zip code. We don't have handling charges. For bulk orders, we may need to adjust shipping a little bit more.

Some of the chiles grown in South America, Peru, and other countries can be temporarily unavailable until their growing season gets going again, which is late fall/early winter here in the USA. Check back for availability at that time for those particular chiles. In the meantime, there's plenty of other chiles to enjoy!

DRIED CHILE	HEAT INDEX	DESCRIPTION	PRICE 8oz. - 1 lb.

Aji Amarillo	8	A Peruvian chile. Aji is the general term for chile, and amarillo is the term for yellow. Golden yellow, hot, with a fruity flavor, and berry overtones. From 4-6" long, they'e wrinkled, thin-fleshed, and taper to a point. They're a deep golden/orange color.
Aji Cereza *Out of stock-check back in early to mid-winter*	8	A Peruvian chile. Cereza means cherry and it does Look like a large bing cherry. Hot, fruity, cherry-like, wine flavor, dark maroon color.
Aji Limo *Out of stock*	7	A Peruvian chile. 2-3" long, to 1 1/2" wide. Tapered and wrinkled when dried.
Aji Mirasol *Out of stock*	2	From Peru. The name translates to, 'looking at the sun'. This has a unique, fruity flavor, said to be reminiscent of apricots. I have grown these. They are awesome!!!
Aji Panca *Out of stock*	2	Mild, with fruity, berry overtones. 3-5" long, deep reddish, to chocolate, to dark brown, with medium-thick flesh. Common in Peru for chile sauces and fish dishes.
Aji Pinguita de Mono *Out of stock*	7	Known in Peru, as 'little money dick'. Hmmm. One of the most unusual, pleasing flavors of the Aji's. Watch out for the 5 second delayed burn!!!
Ancho	3	Ancho means 'wide', and they feel heavy for their size. Referred to as Poblano, in it's fresh, green state, the Ancho is commonly used in large quantities and provides a depth of chile flavor without scorching heat. Fruity, aromatic, and some say reminiscent of chocolate. An indispensable ingredient for sauces and moles.
Ancho Pulpa *Out of stock*	3	Same at the above, but the chile is cut in strips and somewhat de-seeded.
Cascabel	4	Cascabel means 'rattle'. It's a cute, small, round chile, with a deep, woodsy flavor. It's used as a flavor and heat accent in salsas, sauces and other dishes.
Catarina	5	A Mexican, jalapeno type chile, which is smoked when fully ripened. They have rattling seeds like the Cascabel.
Chihuacle Negro *OUT OF STOCK-WRITE FOR AVAILABILITY*	4	A rare and prized chile grown only in southern Mexico. It's shiny, dark mahogany, and shaped like a bell pepper, or heart-shaped. It measures 2-3" long, and the same across the shoulders. Some say it's the best tasting chile of all, with a deep, intense fruit flavor, and tones of dried plum, tobacco, and licorice. It has a subtle, spicy heat and is used to make the famous black mole sauces that are a specialty of the Oaxaca region.
Chihuacle Rojo	4	Like the Chilhuacle Negro, this chile is grown exclusively in southern Mexico. Dark red to mahogany in color, and either shaped like a miniature bell pepper or broad shouldered and tapering to a point. Measures about 2 to 3 inches long and 1-1/2 inches across at the shoulders. It has a rich, deep flavor with tones of dried figs, licorice, and a hint of wild cherry. It has a medium, sweet heat, and is a staple ingredient in the famous Oaxacan mole sauces.
Chilcostle *OUT OF STOCK-WRITE FOR AVAILABILITY*	5	A rare chile from Oaxaca. Bright deep orange-red with a splotchy skin. Elongated and tapered, measuring about 3 to 5 inches long and 1/2 to 3/4 inch across at the shoulders. Thin fleshed, with a dusty, dry medium heat and an orangey sweetness with hints of all-spice and fennel. Used in salsas, soups, tamales, and red mole sauces.
Chiltepe *OUT OF STOCK-WRITE FOR AVAILABILITY*	6	A rare chile from Oaxaca wiith a medium heat. It is a bright orange-red color, thin, usually curved, and tapering to a point. It measures up to 2 inches long and 1/4 to 3/8 inch across at the shoulders. The chiltepe is thin fleshed, and it has a bright flavor with nutty and sun-dried tomato tones The chiltepe is primarily used in sauces and pestos, and it is an excellent choice for grinding into chile flakes.
Chipotle Morita (Red) *Also available W/O stems in drop-down box to right*	5	Chipotle isn't actually a type of chile, but a smoking/drying process. Morita means 'little blackberry' in Spanish. It's a dark, reddish purple chile, with a unique, nutty, smokey flavor, and is a jalapeno.
Chipotle Meco (Brown)	5	A large, dried, smoked jalapeno, also known as a chile ahumado. It's dull tan, to coffee brown in color, veined and ridged, 2-4" long and about 1" across. Medium thick fleshed, smokey and sweet in flavor, with tobacco and chocolate tones, a Brazilnut finish, and a subtle, deep, rounded heat. Chipotles are widely used in Mexican and Southwestern cooking, mainly in soups, salsas, and sauces.
Costeno Amarillo *Out of stock* Try Onza Amarillo as a great substitute-you'll need to email me for the price.	4	From the Oaxaca and Guerrero regions of Mexico, this chile has a lemon-citrus flavor.
Costeno Rojo	6	From the Oaxaca and Guerrero regions of Mexico, this chile has an intense, lingering heat.
De Arbol	7	Long, thin, similar to cayenne, a bright brick red color. From the Oaxaca, Jalisco and Nayarit regions of Mexico. Also known as Cola de rata, Rat's Tail or Cow Horn. Known in Mexico as the Birds Beak chile.
De Arbol w/o stems	7	Ummm, this would be the same as above but without stems.
Dried Green Chile (Pasado) *Out of stock*	5	Means, 'chile of the past'. It's fresh roasted, peeled, then dried. Absolutely delicious. A superb substitute if you have no fresh, green chile on hand.
Guajillo	5	Means 'little gourd'. From Mexico, it belongs in the Mirasol family of chiles. It has a delicate, distinctive flavor of rich chocolate and berry, and is smooth, shiny, and reddish brown. Often used to make a paste to rub on meats before cooking.
Guajillo Pulpa *Out of stock*	5	Same as the above, but cut in finger-sized strips.
Habanero	10	The 'bad boy' of the chile world!!! This is one of the hottest chiles known to man. If you live through the heat, you will find what some describe as a coconut, papaya, berry flavor. And the people who love it, LOVE it!!!
Hungarian Cherry (Smoked)	5	A jalapeno that's fully ripened, then smoked.
Japones	7	Used by many Mexican restaurants to add pure heat to dishes. Also often seen in Chinese dishes.
Mulato	2	Very dark brown, almost black, these chiles lend a smoky, licorice, aromatic flavor to dishes.
Negro Pasilla	3	Long, thin, and black, this pasilla has a rich, complex, deep, smoky, herbal, raisin flavor. Used in a variety of dishes, including mole.
Negro Pasilla Pulpa	3	Same as the above, but cut in finger-sized strips.
New Mexico Mild-from Hatch, NM	1	A clear, sweet, earthy flavor. Eaten at almost every meal in New Mexico!!!
New Mexico Mild Pulpa *Out of stock*	1	Same as the above, but cut in finger-sized strips.
New Mexico Hot-from Hatch, NM	7	Nice medium hot, to HOT heat, and wonderfully flavorful. A must for red chile sauce in New Mexico.
Onza Rojo *Out of stock*	5	A rare Oaxacan chile. A beautiful bright red, thin fleshed, with a mildly sweet flavor.
Pasilla de Oaxaca *June 2006-VERY limited supply available*	6-7	A smoked chile grown only in the Oaxaca region of Mexico. it's a shiny mahogany red, with a sharp, lingering heat.
Pequin	8	May be the world's smallest chile, but still packs a fiery punch with a complex, smoky, citrus, nutty flavor, whose fire goes out rather quickly.
Pico de Pajara	7	Means literally, 'the beak of the bird'. It's closely related to the de Arbol chile, it is small, and bright orange-red.
Pulla *Out of stock*	6	A smaller relative of the Guajillo chile. It's a deep red with a fruity, aromatic taste. Some say it has a hint of licorice.
Serrano Seco	6-7	Dried version of the red serrano, deep orange in color.
Thai	8	An Asian heirloom, of red, fiery-hot peppers.

Sweet Freedom Farm Dried Chile List Our chile list is extensive and we have several quantity sizes that offer price breaks. These high-quality chiles will win you that Chili Cook-Off!!!

Sweet Freedom Farm Dried Chile List
Our chile list is extensive and we have several quantity sizes that offer price breaks.
These high-quality chiles will win you that Chili Cook-Off!!!