Dried Chile Packs
There are brittle dried peppers from a store and then there are these dried peppers, grown locally by farmer Casey of Fireside Farm. Freshly dried peppers are loaded with flavor and, depending on the variety, pack plenty of heat. Grind them into a paste or flakes, incorporate them into salsas, make chile oils, or rehydrate and add to soups, stews and curries.
Each pack will contain 3 types of peppers and 3 or 5 individual peppers of each variety, depending on the size, for a total of 10 to 15 dried peppers. Possible options include:
- Ancho (Dried Ripe Poblano) : Mild to medium heat. These give a raisiny character to dishes and can be used to make a great mole negro.
- Guajilllo : Mild to medium heat. These red chiles go great with tomatoes and are often used as a base for salsas, red enchilada sauce and pozole.
- Habanero : High heat. These have a fruity and tropical flavor and pack some serious punch.
- Chilhuacle Negro : Medium heat and dark brown. A specialty chile from Oaxaca that is used to make salsas and moles.
- Chipotle or Red Jalapeno : Medium heat. A bit smoky and delicious.
- Aleppo : Mild to medium heat. These heirloom peppers are from Syria and make a great harissa paste. They can be ground into flakes or powder and have earthy, cumin undertones and a bit of fruity tang. Great for seasoning meats, beans and stews.
- Espelette : Mild to medium heat. These peppers are from the Basque region and are slightly smoky and sweet. This is great to grind a powder and add to meat and vegetable dishes.
- Calabrian : Mild to medium heat. These Italian peppers are great to add a bit of kick to your pasta dishes. You can grind them into flakes and add to your pizza or make a chile paste with garlic and oil.
- Spicy Paprika : Medium heat. This Hungarian pepper is not your typical store bought paprika. It has some serious heat and flavor and traditionally is used in Hungarian stews like Goulash but can give any dish a wonderful fiery kick.
- Lemon Drop (Aji Limon) : Medium heat. Citrus overtones. This Peruvian pepper is a great pairing for fish and also works well in stir fries.
- Cayenne : Medium heat. A classic spice. This works well to ground into powder or flakes and give all your dishes some heat.
- Fish : Medium heat. A mid-Atlantic heirloom pepper traditionally used in African American cuisine and seafood houses in the region.
- Korean : Mild to medium heat. This can be used to make kimchi or gochujang or throw in a stir fry.
- Aji Dulce : Mild heat. Fruity and amazing aroma. Used in Puerto Rican dishes.
- Trinidad Perfume : Mild heat. Fruity. Wonderful to add to salsas.
- Thai : Medium to high heat. These small red chiles are great to make chile flakes or chile oil to use in Asian cuisine.
Producer: Fireside Farm
Location: Purcellville, Virginia
Fireside Farm is the new project from Stacey and Casey, who managed The Farm at Sunnyside for the past six years. In January 2021 they relocated to a small farming community in Loudoun County. Fireside Farm is not certified organic, but Stacey and Casey are dedicated to practices which go beyond organic standards. They strive to utilize growing methods to improve soil health and believe that healthy soil corresponds to healthy plants and healthy people.
Number 1 Sons and Stacey and Casey have been linked together for many years, selling alongside each other at various farmers markets, scheming together on how to use produce like radishes and chilies to make interesting ferments, staying up all night to roast pigs, and sharing many meals together. We are excited about the road ahead and happy to continue delivering Stacey and Casey’s excellent produce to your door.