Our Products
Mexicans
Poblano Pepper
The Poblano is a mild chile native to the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word wide. Stuffed with fresh or roasted fillings is a popular way to prepare the Stuffed Poblano Peppers dish.
Pepper Serrano
The Serrano pepper is a small, slender chili pepper known for its bright, fresh heat and crisp texture. It typically measures 2–4 inches long and is most commonly green when harvested, turning red, orange, or yellow as it ripens.
Jalapeño Pepper
Jalapeño peppers are a small to medium sized hot pepper, (5cm to 10cm). Jalapeno peppers are a good source of vitamins A, B6, E and K. They are at the lower end (2500 to 8000) of the SHU (Scoville Heat Unit) which measures the amount of heat a pepper has. Smoked jalapeños are known as Chipotle peppers. Red jalapeños are the main ingredient in “Siracha”.
Peeled Tomatillo
This product is similar to husk tomatillo, but it has no peel.
Nopal (Cactus Leaves)
Nopal is the leaves of the cactus plant. In Mexico the thorns are removed, the leaf is diced or sliced and cooked in a variety of ways. In Oaxaca, it is said that they will turn down a sirloin steak to eat a nopal steak with onions. It has a gelatinous texture and a flavor like okra.
Tomatillo
The Tomatillo, also known as Mexican husk tomato, is a small green, spherical fruit. They are always husked, roasted or boiled, blended with chiles, herbs and spices to make an array of salsas. Tomatillos pair well with all varieties of proteins. We sell both husked and peeled to accommodate the customer’s needs.
Carrot
Carrots are root vegetables usually orange in color although other colors do exist (yellow and purple). They are rich with beta-carotene, and they are proven to help maintain one’s sight and skin healthy. Carrots also aid with the cardiovascular system, the digestive system and diabetes management. Carrots became more popular during times of depression and famine as they are easier to grow and harvest than the most popular root vegetable the potato.
