Badia California Pepper, 3 oz

Dried California chiles — the mild, sweet-fruited red chile that anchors Tex-Mex and northern Mexican red sauces. Smooth burgundy skin, gentle heat (500–2,500 SHU), with notes of dried cherry, raisin, and roasted bell pepper. The dried form of the Anaheim, the standard for cooks who want color and body without aggressive spice.

Common Uses

The foundation of red enchilada sauce, chile colorado, and the long-simmered chili con carne of Texas. Blended into tamale sauce for tamales rojos and used as the soaking liquid for masa. Carries the red color and rounded flavor in carne adovada, pozole rojo, and braises for pork shoulder, short ribs, and chuck roast. Often combined with guajillo for tang and ancho for raisin depth.

Cuisine Context

The first chile most Tex-Mex and Southwestern cooks toast — the one behind New Mexico red sauce, Sonoran-style chimichangas, and the chili pots simmered across San Antonio and El Paso. Mild enough that you can build the whole sauce around it without overpowering meat or masa.

Pro Tip

Toast briefly on a dry skillet — 8 to 10 seconds per side — until pliable and fragrant. Rehydrate in warm broth, not plain water, then blend the chiles with the soaking liquid for a sauce that already carries depth.

Shipped from Doral, FL.