Dried Tierra Chiles

Aji chile


This carrot-orange chile is one of the Peruvian chiles. It is 3 to 5 inches in length. The flavor is incredible - like a cross between tangerine, papaya and melon. The many and very hot midribs may be easily removed. This is my favorite hot chile. The Aji chile rates 30,000 to 50,000 Scoville units. Relative heat rating: 7

Anaheim Chile


The Anaheim or California Chile is a typical long red chile. It measures 4 to 7 inches in length. It's great for red enchilada chile sauce or chili. It may be used green or red; it is hotter when it is red. The dried Anaheim chile rates 1,000 to 10,000 Scoville units. Relative heat rating: 4-5

Ancho Red Chile

Ancho Red Chile

This commonly used chile is the red ripe dry form of the green, fresh Poblano. Thick sweet flesh and thin skin make it a versatile chile. They are not mild! Removing inner membranes can substantially reduce the fire. The Scoville range for Ancho Red Chiles is 1,000 to 2,000. Relative heat rating: 3

Cascabel Chile


Means "rattle". Shaking the loose seeds inside the round wooden-looking chile reminds one of a child's toy, but the rich complex flavor reminds one of an old red Bordeaux. Heat is noticeable at the back of the throat. Soak, puree and strain this chile to make wonderful sauces and soups. The Scoville range on average is 3,000. Relative heat rating: 4

Cayenne Gold Chile

Cayenne Gold

This is an intensely hot beautifully colored and wonderfully aromatic chile for curries, Indian and Asian cooking and curing the common cold. It measures 3 to 6 inches in length. The Scoville rating ranges from 30,000 – 50,000. Relative heat rating: 8-9

Chilhuacle Chile


This unique chile is prized for the Oaxacan black mole. Except from Tierra Vegetables, it is rarely found outside southern Mexico. Intense fruit aromas of plum with tobacco and licoricee make a rich complex flavored chile. The Chilhuacle chile rates 100 to 500 Scoville units. Relative heat rating: 1-2

Chile De Arbol Chile

Chile De Arbol

A searing hot chile that makes excellent Mexican salsas. The flavor is especially enhanced by a short roasting in the oven or in a cast iron skillet (until it just begins to turn a lighter, yellowish color). They measure 2 to 2.5 inches in length. Chile de Arbol rates 15,000 to 30,000 Scoville units. Relative heat rating: 8-10

Chile Pasado Chile

Chile Pasado

This "past tense" chile is a roasted, peeled and dried green Poblano or Anaheim chile measuring 4 to 7 inches in length . Use them any way you would a fresh green chile. The flavor is wonderful. Chile Pasado rates 1,000 to 10,000 Scoville units. Relative heat 2-4

Costenos Chile


Both Rojo and Amarillo (red and yellow) are chiles of Oaxacan origin used to add flavor and heat to moles. The Costenos chile measures 1 to 3 inches in length and ranges 2,500 to 5,000 units on the Scoville scale. Relative heat: 5

Tres Perros Mix Chiles

Tres Perros Mix

Tierra's Tres Perros Mix is a wild mixture of some of our hottest chiles: chile de arbol, pulla, gold cayenne, scotch bonnet, jamaican habañero, aji, and costeños. Guaranteed to warm up any "three dog night"! The Tres Peros Mix rates 200,000 to 300,000 Scoville units. Relative heat: 8-10

Guajillo Red Chile

Guajillo Red

Our red cultivar of the common Mexican guajillo is slightly hotter and has a bright cherry flavor. It makes vibrant red sauces and salsa and is our favorite for Pasole. Guajillo red chiles rate 3,000 Scoville units. Relative heat: 2-5

Jam Habanero Chile


The world's hottest chile is also the most flavorful. Add in our slow smoking process and the Tierra Habanero Chipotle has all the makings of culinary legend. The Habanero chile rates 200,000 to 300,000 Scoville units. Relative heat: 10

New Mulato Chile


This dark form of the ripened, dried chile Poblano is less hot than the Ancho. Its thick flesh has a rich molasses sweetness. Thin skin allows the Mulato to be used in large pieces in soups, sauces, rice or pasta. It can also be stuffed (chiles rellanos) after being reconstituted. The Mulato chile rates 1,000 to 2,000 Scoville units. Relative heat: 2-4

New Mexico Chile

New Mexico Varieties

NuMex varieties Sunrise (yellow), Sunset (orange), and Eclipse (brown). For stunning colored sauces and salsas. Sunrise and sunset are fruity, citrus flavored. Eclipse is never hot and has a rich chocolate sweetness. The New Mexico varieties rate zero to 5,000 Scoville units. Relative heat: 0-5

Paprika Chile


Paprika means pepper from central Europe. Ours, Paprika Supreme, is very sweet, brilliant red and slightly sharp; it measures 3 to 5 inches in length. It can be ground into powder or used as any other chile. Paprika rates 100 to 500 Scoville units. Relative heat: 1

Pasilla Chile

Pasilla or Chile Negro

This "little raisin" is the third chile (along with Ancho and Mulato) of the Holy Trinity for mole sauces. It is often blended with sweeter chiles to add depth of flavor or used solo in seafood dishes. Heat is only in upper stem end and can be rather surprising. The Pasilla rates 1,000 to 2,000 Scoville units. Relative heat: 0-4

Pulla Chile


The Pulla is often referred to as the hot Guajillo. This small red pepper adds heat and a lot of flavor to salsas and moles. It measures 2.5 to 5 inches in length. The Pulla rates 5,000 to 15,000 Scoville units. Relative heat: 7

Scotch Bonnet Chile

Scotch Bonnet

Also called squash or mushroom chile. Both yellow and orange are related to the Habanero and have the fruity tropical flavor. These are small, tender chiles and can be snipped and added to everything. Scotch Bonnet rates 300,000 Scoville units. Relative heat: 9-10