Badia California Pepper, 6 oz
Dried California chiles — the mild, ruby-red workhorse of Tex-Mex and northern Mexican cooking. Same plant as the Anaheim, dried to deep crimson with smooth skin, gentle heat (500–2,500 SHU), and sweet, fruity flavor that leans toward dried cherry and bell pepper. The 6 oz size — best value across our California pepper offerings.
Common Uses
The base chile in red enchilada sauce, chile colorado, and Tex-Mex chili con carne. Blended into tamale masa and the sauce for tamales rojos. Used in carne adovada, red posole, and braises for short ribs, pork shoulder, and beef cheeks. Mild enough to use generously without dominating — often paired with guajillo for color and ancho for depth.
Cuisine Context
The California chile is the Tex-Mex cook's first chile — the one that builds the red color and rounded sweetness behind Texas chili, New Mexico red sauce, and the Sonoran-style burritos and chimichangas of the borderlands. Cooks across San Antonio, El Paso, and Tucson lean on it for sauces that need body without burn.
Pro Tip
Stem and seed before toasting, then rehydrate in warm beef or chicken stock instead of water — the chile pulls flavor from the stock as it softens, and the soaking liquid goes straight into the sauce.
Shipped from Doral, FL.
Original: $7.55
-65%$7.55
$2.64Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Dried California chiles — the mild, ruby-red workhorse of Tex-Mex and northern Mexican cooking. Same plant as the Anaheim, dried to deep crimson with smooth skin, gentle heat (500–2,500 SHU), and sweet, fruity flavor that leans toward dried cherry and bell pepper. The 6 oz size — best value across our California pepper offerings.
Common Uses
The base chile in red enchilada sauce, chile colorado, and Tex-Mex chili con carne. Blended into tamale masa and the sauce for tamales rojos. Used in carne adovada, red posole, and braises for short ribs, pork shoulder, and beef cheeks. Mild enough to use generously without dominating — often paired with guajillo for color and ancho for depth.
Cuisine Context
The California chile is the Tex-Mex cook's first chile — the one that builds the red color and rounded sweetness behind Texas chili, New Mexico red sauce, and the Sonoran-style burritos and chimichangas of the borderlands. Cooks across San Antonio, El Paso, and Tucson lean on it for sauces that need body without burn.
Pro Tip
Stem and seed before toasting, then rehydrate in warm beef or chicken stock instead of water — the chile pulls flavor from the stock as it softens, and the soaking liquid goes straight into the sauce.
Shipped from Doral, FL.
