Products

How can I tell a hotter chile from a milder one?

Milder chiles have broader shoulders and blunter tips and are generally lighter in color.

What is the hottest part of a chile?

The hottest part of a chile is the placenta, centered inside just under the stem. It is the capsaicin factory, where the hot, spicy ingredient is manufactured.

Which is hotter, the stems or the veins?

It is a tossup. The veins carry the capsaicin from the placenta, the point of production and it is stored in the seeds.

If I get too hot a taste of chile in my mouth, how can I get any relief, quickly?

The best is to immediately eat anything acid, sweet or dairy. Examples are lime juice, vinegar, or wine for the acid. Sweet items are honey, sugar or any food containing them. Dairy is milk, sour cream and cheese.

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Jane Butel Cooking School
2655 Pan American NE, Ste F Albuquerque NM 87107
Office: 505-243-2622
TOLL FREE: 1-800-473-8226
info@janebutelcooking.com

Chile & Spices
Ground & Crushed Chiles

Mild New Mexico Red Chile Powder
Formerly known as California chile, this is the perfect ground red chile for creating a flavor base for a mild chile flavor. This chile is a pure powder with no additives. Choose from 8 ounces or a pound
1lb = $13.50 add to cart
8oz. =$8.50 add to cart

Hot New Mexico Red Chile Powder
This is a medium hot, rich tasting red chile that is perfect for sauces and chilis, or when
Blended with the mild chile for a robust flavor
1lb =$13.50 add to cart
8oz. =$8.50 add to cart

Hot New Mexico Green Chile Powder
The green unripe version of our ground red chile. Can be used in stews and sauces, substituting the green for the red. This chile is pure powder, no additives.
1lb =$22.50 add to cart
8oz. =$11.50 add to cart

Hotter Caribe
The magic chile of Chimayo, New Mexico is captured in this sweet, hot crushed chile that is very versatile for accenting the flavors of almost any dish.
8oz. =$10.00 add to cart
4oz. =$6.00 add to cart

Hottest Pequin Quebrado Chile
Very hot crushed chile with a distinct flavor. Great for sparking any spicy dish or as a table condiment.
4oz. =$9.50 add to cart
2oz. =$5.00 add to cart

Ground Chipotle Powder
Enjoy the wonderful spicy, smokiness of chipotle chiles. Use ½ teaspoon ground for each whole chipotle.
4 oz.= $8.00 add to cart

Cayenne
Finely ground and intensely hot! This chile is pure ground with no additives. A must for all "Hot Pots".
4oz. =$6.50 add to cart

Comino/Cumin
4oz. =$9.00 add to cart

Chopped Frozen Chile

Frozen Green Chile - Hot
Farm-fresh, hand-roasted, peeled and chopped green chiles are flash frozen into 2 pound bricks. Shipped UPS 2-day Air - additional fee for 2-day Air included in price - standard shipping charges apply (Continental US only).
2lbs= $25.00 add to cart

Frozen Green Chile - Mild
Farm-fresh, hand-roasted, peeled and chopped green chiles are flash frozen into 2 pound bricks. Shipped UPS 2-day Air - additional fee for 2-day Air included in price - standard shipping charges apply (Continental US only). 2lbs= $25.00 add to cart

Chile & Tomatillo Seeds

Ancho 101 Seeds
A popular Mexican chile, known as the poblano or pasilla when green, has large pods and deep green blackish fruit that ranges for 2 ½ to 4 inches long. Mild to medium hot.
.05 oz = $4.75 add to cart

Barker Seeds
A local chile developed years ago from native chiles. Known for its very pungent, hot, hot, hot flavor, less uniform in size and yield than other New Mexican chiles. Some say they are hotter than the Habanera chile.
.05 oz = $3.25 add to cart

New Mexico Big Jim
Produces large pods averaging 8 inches in length with a thicker flesh than the 6-4 (listed below) and somewhat more pungent. Some pods have weighed ¼ pound!!
.05 oz = $3.25add to cart

New Mexico 6-4 Seeds
Perhaps the most popular all around chile, ranges mild to medium hot. Developed in New Mexico this chile has thick walls and is a favorite for Chile Rellenos.
.05 oz = $3.25 add to cart

Jalapeno Seeds
Will yield plants averaging 2 feet tall. The pods will be thick and vary from 3/4 to 1 1/2 inches in diameter and up to 3 inches in length. They are very hot and most often used green and fresh, but can be frozen or pickled.
.05 oz = $3.25 add to cart

Tomatillo Seeds
These Mexican "green tomatoes" are often confused with American green tomatoes. They are different, yet wonderful and grow on vines. Terrific in sauces, either hot or cold; they can sometimes be difficult to buy. Easy to freeze--just peel and bag. Easy to grow, they often come up every year. Requires 120 days to produce fruit.
.05 oz= $4.00 add to cart

Dried Chile Pods

How to Prepare Dried Chile Pods
To prepare whole chile pods, you must first wash the pods, then coarsely break them and place on a cookie sheet. Place in a warm oven at 300° F and heat for 5 to 15 minutes or until the chiles produce an aroma and slightly deepen in color. Stew in water for 30 minutes or until the flesh slips from the skin, then strain or blend to create a pulp to make into a sauce

Ancho Chile Pods
Anchos are dried poblanos and one of the most popular Mexican chiles. They are sometimes called Pasillas; however, Anchos are generally milder and produce a reddish brown sauce.
4 oz. = $7.00 add to cart

Cascabel Chile Pods
These whole, round, thin-skinned chiles have loose seeds that rattle, hence the name. Appearing like a cherry pepper when fresh, the dried pods make a hot, richly flavored sauce.
4 oz. = $7.00 add to cart

Guajillos Chile Pods
These long pointed chiles are brownish red and often referred to as cascabels, which are rounder. They are hot, but less hot than the pasilla.
4 oz = $7.00 add to cart

Morita Chile Pods
These richly flavored, smoked, red-ripe jalapenos really make salsas and relished, among other dishes, “come alive”. They need a touch of acid added to the cooking liquid to develop the flavor. These are the Mora, or less smoky, redder type, which is mechanically dried.
4 oz. =$5.00 add to cart