Specialty Chilli recipes

A deeply smoky, earthy salsa built around smoked/dried specialty chillies — chipotles, mulatos, or any smoke-dried variety. Blended with roasted tomato and garlic, this is the salsa that makes people ask what you did differently. Transformative on tacos, burritos, and eggs.

Guajillo chillies have a bright, almost cranberry-like tartness that makes them one of the most versatile specialty chillies for marinades. Blended with garlic, lime, and cumin, this creates a brick-red marinade that penetrates deeply into steak, giving complex chilli flavor and a gorgeous crust when grilled.

Bone-in beef short ribs braised low and slow in a sauce built from pasilla and ancho specialty chillies — earthy, raisin-dark, and deeply complex. The chilli braising liquid becomes a glossy, concentrated sauce that clings to the fall-apart tender meat. Restaurant quality, achievable at home.

Rich, dense, fudgy brownies with a whisper of ancho chilli — one of the mildest, most chocolate-friendly specialty chillies. The heat is barely detectable but the earthiness of the dried ancho deepens the chocolate flavor in a way that's hard to explain but impossible to forget. Mexican-spiced chocolate at its best.