Flavor-packed chile peppers have been a culinary mainstay in the Americas for thousands of years. Domesticated by native people about 6000 years ago, chile peppers were among the first and oldest cultivated crops in the Western Hemisphere.  Lots of meals include chiles. Whether used fresh, dried, smoked or roasted, chopped, whole or ground, they enhance the flavor of just about any dish.

Chipotle, a smoke-dried jalapeño, was an early form of food preservation that originated in Mesoamerica, centuries before the upsurge of the Aztecs.  Unlike most chile peppers, the jalapeño’s thick flesh would not dry properly in the sun, so a smoke-drying process used to preserve meat was adopted.  The name for chile came from the Aztec word, chilpoctli, meaning smoked chile.

Chipotles are ideal for salsas, soups and stews. They are also worth trying in chile con carne, in cooked sauces, in pickled vegetable mixes, in scrambled eggs or chilaquiles, stuffed and baked, added to cake or brownies, the list goes on.

The Hula Girl Chipotle Hot Sauce has a special combination of spices that add zing to food. On top of that, it comes with no trans fats nor allergens.