Citrus and Chile marmalade is back!

Four. New. Chiles. !!! - March 2022

That’s right, y’all. Four. New. Chiles. Each of these chiles are incredibly distinct and range from mild to ultra spicy. There’s a little something for everyone and flavors you might not expect. 

Since these chiles are so different from what we’ve grown in the past, we have the chiles available on our website by the individual jar instead of as a 2 jar pack.

Want a deeper dive on the Guajillo Chile Powder, Habanero Chile Powder, Calabrian Chile Flakes, and the Ají Limón Chile Powder? Keep scrolling!

We can't wait to see what you think.

And now the new chiles from mildest to hottest...

Guajillo Chile Powder

Guajillo chiles are one of the backbone flavors of Mexican cooking. This chile powder is a really different texture than our other chile powders. It’s ground three times, making it superfine and almost velvety in texture (similar to paprika).

As a mild chile, the guajillo chile powder isn’t going to add much heat to whatever you’re cooking, but will add the background notes you want from a good chili powder. And in chili powder, I’m referring to the more classic spice blend of guajillo and ancho chiles, coriander, cumin, garlic powder, onion powder and salt that’s in most seasoning packets for making a pot of chili!

You can also use 1 teaspoon of the guajillo chile powder as a substitute for 1 whole dried guajillo chile pepper in any recipe.

Habanero Chile Powder

Nacho, our foreman, has a really great description of what the heat of habanero chiles is like when eaten raw. He said that habanero chile normally starts with heat in your mouth, then heat in the chest, and then spice all the way into your belly. The habanero chiles we grew stopped in the chest when eaten raw. And dry, the heat mellows quickly, before headed into your chest. 

The hybrid variety of habanero chiles that we grew (the NuMex Suave Orange) is packed with tropical sour pineapple flavors. It was bred for strong flavors without an overwhelming heat, leaving just a touch after we processed it, but nothing that will sting or linger. It’s unlike any chile powder I’ve ever used and I’m really excited to keep finding new ways to use it. [Note: If you’re looking for lots of heat, check out the Ají Limón instead]

Thinking of uses, the first things that came to mind was a cheese and bean quesadilla with avocado and mango salsa or on a fresh fish ceviche. Nacho thinks its best on grilled chicken. I’m holding out for early stone fruit season and will ask Gideon if he could make a stone fruit galette (Peaches! Apricots!) and I will secretly sprinkle the habanero chile powder on top. It would also be great on the rim of a cocktail!

Calabrian Chile Flakes

I have a habit of shaking absurd amounts of those crushed red chile flakes on my pizza, but I still have no idea what is really in “crushed red chile flakes.” Okay, yes, it’s some kind of dried red chile or a mix of them. But! As someone who grows chiles it's important to me to know what the heck kind of chile is in there! I knew I wanted to find and grow a perfect chile that would not only be delicious on pizza, but one you could put a name on. And so, we did.

Staying true to my Italian roots I was able to find a variety of cayenne chile that hails from Calabria and was good for drying. These chiles are beautiful when they grow, with long spindly bodies that curl in all different directions. 

Use our Calabrian chile flakes as you would crushed red chile flakes. I highly recommend getting a take out pizza from your favorite pizza shop and sprinkling them on each slice. What Gideon and I have really been loving is Pasta Aglio e Olio, specifically Roy Choi’s recipe that’s published in Food & Wine from the movie Chef (also a favorite).

Ají Limón Chile Powder

Ají Limón is also known as Aji Lemon, Aji Limo, Lemon Drop pepper, or in it's native Peru as Qillu Uchu. This chile has incredible lemony citrus and hops notes if you can get past its stinging heat. I think this would be perfect on ceviche, in the classic Peruvian Aji de Gallina, in a fermented hot sauce, or paired with bright, acidic flavors like vinegar, coriander, and garlic. As a note: these chiles need a much hotter climate than we can provide on our farm and we won't be growing it again. Once the 2021 harvest is gone, it's gone!

What We're Cooking

  • Grilled chicken thighs covered in habanero chile powder - I'm very excited about this one. If it looks good, maybe you'll even see it on our instagram.
  • We've been pretty tired lately so I wouldn't be surprised if we cooked a frozen pizza and covered it in the Calabrian chile flakes.
  • I've been craving a big pot of chili, which means I'll use a blend of Smoky Piment d'Ville, Comapeño, and Guajillo chile powders to make it all taste great.
  • Gideon's birthday is coming up at the end of the month. I'll make him some kind of delicious chocolate cake and I promise I won't add any chile powder to it.