Grill and Chil(e)
Grill and Chil(e)
New Mexico Chile
Grill & Chil(e)
Rib Rub: Our own blend of ground mustard, paprika, Pasilla Negro, cumin, coriander and other flavorful spices make our Rib Rub great for grilling. Marinating , grilling or smoking with our Rib Rub will bring life to your baby back ribs, pork shoulder or beef ribs.
Fajita Seasoning: A combination of Garlic, Onion and three chile powders: Guajillo, Pasilla Negro and New Mexico. Use on chicken, beef, or shrimp, but also makes vegetables like onion, bell peppers and tomatoes burst with Southwest flavor. Made without salt or sugar, our fajita seasoning is ideal for marinating.
Steak Seasoning: A unique blend of basil, Kosher Salt, garlic, onion, oregano, thyme and Butcher Black Pepper. Designed for use on steaks and burgers, but also try it on chicken and pork.
Blackening Seasoning: A custom blend of Ancho chile, paprika, oregano, Chipotle chile, Pasilla Negro as well as other herbs and spices is great rubbed on fish, chicken, steak and other meats. Made without salt or sugar, our blackening seasoning is ideal for marinating, you can salt to your liking just before you grill.
Chipotle: The Chipotle chile is a dried smoked red jalapeno. Used in a variety of Mexican dishes and because of it’s tangy brightness, it is often powdered over vegetables or added to stews and soups. Vegetarians can use Chipotle as a substitute for ham bones in stews, casseroles and soups. Chipotle has a heat level of 4. (10 being the hottest)
New Mexico Chile: New Mexico Chile Powder is very easy to use. Use in stir fry, or sprinkled over poultry or fish before baking or grilling. Spritzing popped popcorn with melted butter and then tossing with a bit of chile powder is a great and different snack. New Mexico chile is mildly hot and ranges from 1 to 2 on the heat scale (10 being the hottest).
Ancho: Ancho is the sweetest of the dried chiles. It has a mild fruity, earthy flavor. They are fairly mild, rated 3 on the heat scale (10 being the hottest). Ancho is used to add flavor, heat, and color to sauces and moles. Ancho chile is produced in Mexico’s central region
Guajillo: The flavor of the Guajillo is slightly fruity with a strong, berry under taste. Guajillo flavors dishes easily, a little goes a long way. Guajillo is traditionally used in Mexican and Southwestern cuisine, from sauces, salsas, soups, and stews. A mild chile on the heat scale, it is rated a 5. (10 being the hottest).