Chiles

Roasted garlic and crushed red pepper lead, followed by sweet red bell chile, green chile, and onion, with a slight tang from citric acid. Medium heat from jalapeño and New Mexican red chile builds behind the garlic and salt.

Earthy and savory with fresh green chile notes and medium-hot heat.

Sweet and mild with fruity notes similar to plum and raisin and very low heat.

Peppery and sharp with medium-low heat and a clean chile finish.

Smoky and savory with tomato tang, mild sweetness, and medium heat.

Bright, sharp chile heat with a clean finish and no smokiness.

Smooth and lightly sweet with earthy chile flavor and mild heat.

Fresh green chile flavor with mild fruitiness and medium heat.

Extremely hot with bright chile heat and subtle fruity notes similar to papaya and berries.

Tangy and lightly sweet with berry-like notes and medium-low heat.

Fruity and earthy with mild tang and medium-low heat.

Primary flavor is spicy, peppery Calabrian chile heat. Secondary notes of olive oil richness, light vinegar tang, and salt round out the paste.

Earthy and slightly sweet with medium-hot heat and a smooth chile finish.

Extremely hot with a sharp burn and faint fruity chile notes.

Earthy and smoky with subtle sweetness and medium-low heat.

Smoky and earthy with medium-high heat and a lingering chile warmth.