Tierra Chiles

About Our Chiles

chile pepper plant
At Tierra, we grow 50 varieties of pesticide-free chiles. Of theses, one dozen are grown exclusively for drying; seven are specifically for our smoked chipotles; ten, such as our milder New Mexico varieties and our hottest Habanero and Cayenne, are sold both fresh and dried; and the balance are grown for fresh use. All are of the highest quality.

We sell these chiles here at our Farm Stand, at the Farmers Market in San Francisco, and frequently include them in the weekly CSA box. During the growing season, we can ship selections of our beautiful fresh chiles direct to you in our Barbeque Boxes.

"Tierra Vegetables produces some of the most delicious chipotles I have ever tasted. Ranch-grown chiles are smoke-cured over orchard fruitwood and grapevine cuttings in an outdoor brick oven."
Jacqueline Higuera McMahan
San Francisco Chronicle Food Writer

Order directly by calling Tierra Vegetables at (888) 784-3772 or purchase
at our Farm Stand or Farmers Market locations.

Our Chiles Are Superior

chile pepper plant
One of the major factors in producing a superior chile is their growing conditions. Our chiles benefit from the same climate and soil that produce exceptional Sonoma County wines. Here the cool summer mornings and evenings, hot afternoons and rich soil are exceedingly conducive to the slow maturation of our chiles. This slow maturation is what allows the chiles to thoroughly develop, producing their unsurpassed fruity and rich flavors.

Another is the fact that we have complete control of the growing process, from seed germination in our greenhouse, to transplanting the seedlings in the field, we closely monitor them throughout the growing, ripening and drying stages. All of this is done by us, by hand, on our small family-owned farm in Sonoma County, California. This insistence on detail, from proper seeding, to full maturity at harvest, and the slow smoking and drying process give our chiles their unsurpassed flavor and beauty.

We are rightfully proud of our chiles. We watch over them from their first sprout up until they are harvested and sold either fresh or dried. In addition to our friends and customers who tell us of their wonderful qualities, we know firsthand. We eat a lot of them!

“The best chipotles in the world.”
John Ash
Chef, Author, Food & Wine Educator