The most commonly used chiles in the United States are the fresh poblano, jalapeño, habanero, New Mexican and Anaheim (often called "green chile") varieties. Dried chiles, notably chipotle (a smoked jalapeño), and dried New Mexican, are used more sparingly. In Mexico, however, dried chiles, especially ancho (a dried poblano), guajillo and de arbol, are some of the most commonly used chiles. Offering distinctly different flavor than their fresh counterparts, these dried chiles are treasured and indispensable ingredients in central and southern Mexican cuisine.

Most dried chiles are sold as whole pods. When translucent patches appear on the skin of a chile pod, a frequent occurrence, it means flies have been at work, and they may have laid eggs inside the pod. When a pod is overly dried and stiff, which more often than not is the case, it has to be soaked in water for a long time before seeds and membranes can be removed; otherwise, it will simply crumble into small pieces. Finally, chile pods are frequently mislabeled with cheap varieties masquerading as better grades. Toño & Betos has eliminated the inherent risks encountered in buying whole pods, because Toño & Betos uses only the finest, healthiest chiles -- and all-natural preparation techniques -- to make its chile flakes and powder.

Except for fiery, lip-burning, tongue-numbing hot sauces and salsas, most recipes call for the stems, seeds and membranes to be removed from chiles. Cleaning chiles is time-consuming and potentially hazardous duty. Chile membranes contain capsaicin, the chemical that gives chiles their heat. Anyone who handles chiles is cautioned to wear gloves and a facemask because capsaicin can cause skin to blister, seriously damage eyes, and, if inhaled, injure lungs.

Toño & Betos has done the risky, hard work for you. We have removed the stems, seeds and membranes (our chile flakes contain less than one-percent seeds). So, unlike chile pods, where the stems, seeds, and membranes account for 50% or more of the weight, every ounce of Toño & Betos Chile Flakes and powder is the pulp of the finest chiles available in Mexico.

Like all of our products, our chile flakes are all-natural and completely free of preservatives, artificial colorings and additives.

Ancho Chile Flakes and Powder    READ MORE

The finest, pure, Ancho chiles. Stems, seeds, and veins removed. Heat: mild. An ideal ingredient in salsas, sauces, rubs, and marinades. The best chile to use with poultry and seafood.

Mulato Chile Powder READ MORE

Pure Mulato chiles. Stems, seeds, and membranes removed. Heat: mild. Use in sauces, rubs, marinades.

Guajillo Chile Flakes and Powder  READ MORE

Pure, natural, Guajillo chiles. Stems, seeds, and veins removed. Heat: medium. Used extensively in sauces, soups, stews and meat dishes.

Chipotle Chile Powder READ MORE

Pure Chipotle Chiles (smoked-dried jalapenos). Heat: medium-high. Ideal seasoning in rubs, marinades, soups and sauces.

De Arbol Chile Flakes and Powder  READ MORE

100% pure De Arbol Chiles. Stems, seeds, and veins removed. Heat: medium-high. Used frequently in red chile sauces, salsa, table sauces, stir fry, and chile oils.

BASIC PREPARATION INSTRUCTIONS

To use flakes:
• Cover with hot (boiled) water and let stand for 5 to 30 minutes (until softened); drain, or
• Sauté in hot oil for 1 to 2 minutes, then drain off excess oil, or
• Roast in a dry skillet for 1 to 2 minutes.