We’ve all seen them a thousand times… Guajillo, Morita, Chile de Arbol, and Ancho - but how often do we take them home and cook with them? In this class, come and learn about these fun peppers from just south of the border – what makes them unique, what cooking methods are better suited for the type of pepper, the spice level of each pepper, and where in Mexico they are from!

This is a hands-on class. This class is taught in our 2x4 format – we’ll split up into groups of 2 and each twosome will tackle one recipe. We’ll package up some of each recipe for everyone to try!

On the menu:

• Guajillo Chile Salsa -> Posole
• Morita Chile – Salsa Macha -> Steak Ranchero
• Arbol Chile – Pressure Cooker Pork Carnitas, Pineapple Salsa
• Ancho Chile – Ancho Salsa - White Bean Chicken Chile