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Peppers

Before processing our chile peppers within 24 hours of harvest, we handpick our peppers with care. We select pre-frost chilies to eliminate bitterness, and flame-roast our flavorful green chiles to reach their ideal firm texture. As one of the few remaining companies to flame roast, Casa Fiesta kitchens are a hotbed of authenticity when it comes to Mexican chile peppers.

Jalapeños

JALAPEÑOS ENTEROS Whole Jalapeños

JALAPEÑOS REBANADOS Sliced Jalapeños

JALAPEÑOS PARA NACHOS Nacho Sliced Jalapeños

More Peppers

CHILE CHIPOTLE Chipotle Peppers

CHILE picado Diced Green Chiles

Pepper
Primer

With so many different varieties, colors, shapes and heat levels, it’s no wonder chile peppers are a hot commodity. In fact, so many chile peppers are grown around the world that their volume is measured in metric tons. But even though they aren’t unique to North America, when it comes to Casa Fiesta, their flavor is uniquely Tex Mex.

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Hatch

Mild heat

Also known as Anaheim Peppers

Grown in the Hatch Valley of New Mexico

Sweet & tangy

POBLANO

Mild heat

Not fully ripened Poblano

Popular in Chiles Rellenos

Rich & earthy

jalapeÑo

Mild to high heat

Served raw, cooked or pickled

Vegetal & spicy

Serrano

High heat

Jalapeño-like Pepper

Eaten raw, or used for salsas and pico de gallo

Peppery with a bright finish

Chile de Arbol

High, acidic heat

Ripe form of Arbol Peppers

Used for cooking and decoration

Smoky, earthy & tannic

Habanero

Intense, burning heat

Ripe Chile Pepper

Popular in hot sauces

Fiery with citrusy undertones

Dried Anaheim

Very mild heat

Dried form of Anaheim Chiles

One of the most commonly grown peppers in the U.S.

Sweet & smoky with a hint of spice

Ancho

High heat

Dried Poblano Pepper

Used in both sweet and savory recipes

Mild, fruity flavor with earthy undertones

Chipotle

Medium heat

Fully ripened and dried Jalapeños

Often used in salsas and to make Adobo Sauce

Smoky, with a slightly sweet spice

Pasilla

Mild to medium heat

Dried Chilaca Chiles

Often mistaken for Poblano peppers

Subtly woodsy & smoky

Dried Arbol

Intense, acidic heat

Most popular form of Arbol Peppers

Similar to Cayenne pepper

Smoky, grassy flavor

Pepper Primer

With so many different varieties, colors, shapes and heat levels, it’s no wonder chile peppers are a hot commodity. In fact, so many chile peppers are grown around the world that their volume is measured in metric tons. But even though they aren’t unique to North America, when it comes to Casa Fiesta, their flavor is uniquely Tex Mex.

Hatch

Mild heat

Also known as Anaheim Peppers

Grown in the Hatch Valley of New Mexico

Sweet & tangy

POBLANO

Mild heat

Not fully ripened Poblano

Popular in Chiles Rellenos

Rich & earthy

jalapeÑo

Mild to high heat

Served raw, cooked or pickled

Vegetal & spicy

Serrano

High heat

Jalapeño-like Pepper

Eaten raw, or used for salsas and pico de gallo

Peppery with a bright finish

Chile de Arbol

High, acidic heat

Ripe form of Arbol Peppers

Used for cooking and decoration

Smoky, earthy & tannic

Habanero

Intense, burning heat

Ripe Chile Pepper

Popular in hot sauces

Fiery with citrusy undertones

Dried Anaheim

Very mild heat

Dried form of Anaheim Chiles

One of the most commonly grown peppers in the U.S.

Sweet & smoky with a hint of spice

Ancho

High heat

Dried Poblano Pepper

Used in both sweet and savory recipes

Mild, fruity flavor with earthy undertones

Chipotle

Medium heat

Fully ripened and dried Jalapeños

Often used in salsas and to make Adobo Sauce

Smoky, with a slightly sweet spice

Pasilla

Mild to medium heat

Dried Chilaca Chiles

Often mistaken for Poblano peppers

Subtly woodsy & smoky

Dried Arbol

Intense, acidic heat

Most popular form of Arbol Peppers

Similar to Cayenne pepper

Smoky, grassy flavor