Boonville Barn Chiles - 2 Pack
Boonville Barn Chiles - 2 Pack
Boonville Barn Chiles - 2 Pack

Boonville Barn Chiles - 2 Pack

$19.99

2019 was the year of 2 new chiles to the new Boonville Barn Collective family. Whether you're here for mild chiles or hot hot heat, we've got you covered!

For some people, Piment d’Ville isn’t spicy enough. If that’s you, then Comapeño is the chile you need. Comapeño chiles are rare, wild chiles from Mexico that grow in the Veracruz Mountains. We found some seeds, tried them out, and immediately learned how special this chile is. 

Comapeño is similar to Chile Tepin on the Scoville Scale at 50,000-100,000 Scoville Units. 

Its HOT. It’s citrusy and a little acidic. It’s a beautiful color. Did we say that it is HOT? Comapeño is a complex chile that has a lot of heat up front, but subsides as you continue to eat. While the heat subsides, the flavor continues to linger. Don’t be scared of this rare chile, but definitely don’t touch your eyes after using it!

Comapeño is hotter than cayenne (50-100,000 vs. 30,000-50,000 scoville units) but can be subbed in when recipes call for cayenne, though we recommend using about half the amount. What’s really important here is that this isn’t some chile that’s been sitting on the shelf for years. The strong, fresh heat in the compañeo will keep you coming back for more. 

Trying to figure out how you would use this? Head on over to our recipe section and check out the Comapeño Chile Carne Adovada from our friend Emily Teel or the traditional Salsa Macha from Jenn De La Vega. 

As always, each 1.2oz jar is harvest dated so you know how fresh our product is. We recommend keeping the product out of direct sunlight and away from the heat of the oven in order for it to retain its bright red color and flavor. 

Quick Comapeño Uses: Use in guacamole or ceviche, add to chocolate cookies, add heat and acid to salsa.

I didn't know I needed poblano powder in my life until Nacho decided to grow some peppers and dry them. I think we were all a bit surprised by how nice and green the chile powder stayed and truly shocked by the incredible flavor that it offers. We're talking all the flavor of a poblano pepper that you can add to a dish with a simple sprinkle of this stuff.

The mild heat of the poblano is packed with vegetal green chile flavors that smells and tastes like freshly roasted poblanos coming off the grill. It is bound to be your new go to for chilaquiles, a quick crema for tacos, a delicious bonus for your buttered toast, and really I think it is going to completely change my popcorn game (We're calling it Pobcorn over here now, or Plobcorn. We're at a standstill).  

I'm a big fan of rajas with tacos (roasted poblanos that I like to coat with sour cream and cumin) and this just got even easier to make with our poblano powder. Really, just add some of the poblano powder to sour cream and you're good to go. 

As always, each 1.2oz jar is harvest dated so you know how fresh our product is. We recommend keeping the product out of direct sunlight and away from the heat of the oven in order for it to retain its bright green color and flavor. 

About Comapeño

For some people, Piment d’Ville isn’t spicy enough. If that’s you, then Comapeño is the chile you need. Comapeño chiles are rare, wild chiles from Mexico that grow in the Veracruz Mountains. We found some seeds, tried them out, and immediately learned how special this chile is. 

Comapeño is similar to Chile Tepin on the Scoville Scale at 50,000-100,000 Scoville Units. 

Its HOT. It’s citrusy and a little acidic. It’s a beautiful color. Did we say that it is HOT? Comapeño is a complex chile that has a lot of heat up front, but subsides as you continue to eat. While the heat subsides, the flavor continues to linger. Don’t be scared of this rare chile, but definitely don’t touch your eyes after using it!

Comapeño is hotter than cayenne (50-100,000 vs. 30,000-50,000 scoville units) but can be subbed in when recipes call for cayenne, though we recommend using about half the amount. What’s really important here is that this isn’t some chile that’s been sitting on the shelf for years. The strong, fresh heat in the compañeo will keep you coming back for more. 

Trying to figure out how you would use this? Head on over to our recipe section and check out the Comapeño Chile Carne Adovada from our friend Emily Teel or the traditional Salsa Macha from Jenn De La Vega. 

As always, each 1.2oz jar is harvest dated so you know how fresh our product is. We recommend keeping the product out of direct sunlight and away from the heat of the oven in order for it to retain its bright red color and flavor. 

Quick Comapeño Uses: Use in guacamole or ceviche, add to chocolate cookies, add heat and acid to salsa.

About Poblano

I didn't know I needed poblano powder in my life until Nacho decided to grow some peppers and dry them. I think we were all a bit surprised by how nice and green the chile powder stayed and truly shocked by the incredible flavor that it offers. We're talking all the flavor of a poblano pepper that you can add to a dish with a simple sprinkle of this stuff.

The mild heat of the poblano is packed with vegetal green chile flavors that smells and tastes like freshly roasted poblanos coming off the grill. It is bound to be your new go to for chilaquiles, a quick crema for tacos, a delicious bonus for your buttered toast, and really I think it is going to completely change my popcorn game (We're calling it Pobcorn over here now, or Plobcorn. We're at a standstill).  

I'm a big fan of rajas with tacos (roasted poblanos that I like to coat with sour cream and cumin) and this just got even easier to make with our poblano powder. Really, just add some of the poblano powder to sour cream and you're good to go. 

As always, each 1.2oz jar is harvest dated so you know how fresh our product is. We recommend keeping the product out of direct sunlight and away from the heat of the oven in order for it to retain its bright green color and flavor.