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Chiles
Originally small berries growing in the Amazon jungle of South America, chiles were one of the first plants to be cultivated in the New World. Archeological evidence shows that chiles were used in cooking as early as 6200 B.C.

A staple in the diets of the Incas, Olmecs, Toltecs, Mayans, and Aztecs, chiles were carried to Africa and India by Portuguese and Spanish Sailors, eventually becoming valued by cooks as far away as Hungary and Tibet.

Today there are more that 150 varieties of chiles being used throughout the world. Tavilla offers several varieties to serve both our Latin customers and all those who enjoy their spicy cuisine. Scroll down the page for capsule descriptions.

Click HERE for chile recipes.
Anaheim
A medium, bright green chile measuring about 6 inches in length, Anaheims have a mild flavor that is improved by roasting. Used to prepare chiles rellenos and also in stews and sauces.
Available year round.
Yellow Pepper (caribe)
Medium fleshed and slightly sweet this chile varies in strength from medium to hot. Used primarily to make sauces or for pickling.
Poblano
With a dark green, almost black skin, the poblano is one of the most popular chiles for Mexican cuisine. Never eaten raw, roasting gives it a full, smoky flavor. It's size and thick flesh make the poblano perfect for chiles rellenos and other stuffed chile dishes. Varies in strength from medium to hot.
Jalapeņo
Named for the town of Jalapa in the Mexican state of Veracruz, this medium green pepper is the most widely consumed hot chile in the United States. Astronauts even took Jalapeņos with them into space. Used to spice up just about any food, Jalapeņos can be roasted, pickled or diced fresh.
Habenero
This small but fierce chile is the hottest of any grown commercially in Central America. As much as fifty times hotter than Jalapeņos, habeneros nevertheless have a wonderful distinctive flavor. Widely used in salsas and marinades, this spirited pepper has become increasingly popular in the U.S.
Serrano
Another very hot chile, the thick skinned serrano has a clean, biting heat and pleasing acidity. Dark green, ripening to scarlet red, serranos are excellent roasted or used in salsas. Red serranos are often used decoratively as well.