A single bag with three of Mexico’s most classic dried chiles, grown by our partner Omar and his family in Zacatecas, Mexico. Here the dry cool climate is perfectly suited to grow many of the famous Mexican chilis with full sunlight, high temperatures and perfect rainfall in rainy season. Why “Holy Trinity”? In Mexican cooking, Ancho, Guajillo, and Pasilla are often referred to as the “holy trinity” of dried chiles because together they form a foundational flavor base for countless dishes. From everyday salsas and marinades to deep, complex sauces like mole. Used as a trio, they give you depth, fruit, warmth and body without overwhelming heat. Flavor Profile Ancho is sweet, raisiny, gently earthy with a soft warmth Guajillo is brighter and tangier, red-berry notes, a little more kick Pasilla is dark, earthy, slightly smoky (naturally), with a “meaty” depth Heat level (approx.): mild to medium (more aroma and depth than burn). Always clean and toast the chili before use to wake up the flavors.
