Dried chilies from Longer Table Farm's 2021 harvest. You don’t get dried chilies much fresher or more flavorful than these, folks!
Aleppo: The Aleppo pepper is somewhat mild (think half as spicy as your average store-bought chili flakes) with rich savory notes of earthy cumin and fruity tang.
Ancho: Ancho peppers are dried Poblano peppers that have ripened red on the plant before harvesting. They are a staple in Mexican cooking, traditionally pureed and used in sauces. Anchos are one of the key ingredients used in making mole sauce.
Our farm-grown organic chilies will add next-level flavor to your kitchen repertoire. Use them in sauces, soups, salsas, powders - you can’t go wrong! Here’s our fool-proof technique to launch you on your culinary journey:
Remove stems and seeds from chilies.
Toast flattened chilies in a dry pan to enhance flavor. Careful not to scorch them!
Toasted chilies can be rehydrated during cooking in soups and such, or by soaking in hot water for 20 minutes then blended into sauces or incorporated as desired.