How to Use Savu Birra Chile Pepper Blend
Savu Birra Chile Pepper Blend combines four chiles in one jar: New Mexico Red, ancho, guajillo and habanero. The first three bring earthy, sweet and fruity chile flavor with deep red color, and the habanero brings real heat. It is pure chile, with no salt, so you control the seasoning. Here is how to use it.
Shop the Chile Pepper Blend
One jar for chili, rubs, sauces and roasted vegetables. Want to taste the chiles separately? Try the Mexican Chile Pepper Powder Variety Pack.
What is in our Chile Pepper Blend?
| Chile | What it adds |
|---|---|
| New Mexico Red | Mild heat; sweet, earthy flavor with a hint of dried cherry |
| Ancho | Mild heat; deep, rich, raisin-like sweetness |
| Guajillo | Mild to moderate heat; fruity, tangy brightness and red color |
| Habanero | Intense heat with a fruity, floral finish |
The blend lists red chile, guajillo, ancho and habanero peppers, plus an anti-caking ingredient.
Chile Pepper Blend is different from chili seasoning
It does not supply the same salt, cumin and garlic profile as a finished chili seasoning such as Chili Powder or Texas Red Chili Powder. Think of it as the chile base, and add salt, cumin, garlic and oregano separately. Check the ingredients rather than assuming all jars labeled chile or chili are interchangeable.
How much to use
Because habanero is one of the four chiles, start lightly even though the others are mild:
- 1 cup of sauce: 1/4 to 1/2 teaspoon.
- 1 pound of meat or vegetables: 1/2 teaspoon.
- A 6-serving pot of chili: 1 to 2 teaspoons, plus your other chili spices.
Ways to use the Chile Pepper Blend
- Chili: stir in with cumin and garlic to deepen color and add heat.
- Dry rubs: mix with salt, brown sugar, garlic and smoked paprika for ribs, pork shoulder or chicken.
- Tacos and fajitas: add a pinch to Taco Seasoning for more heat.
- Soups and stews: tortilla soup, black bean soup and beef stew.
- Roasted vegetables and chickpeas: see the recipe below.
- Eggs and potatoes: a sprinkle over home fries, breakfast tacos or deviled eggs.
Recipe: chile-lime marinade for chicken or shrimp
Whisk 2 tablespoons olive oil, 1 tablespoon lime juice, 2 minced garlic cloves, 1/2 teaspoon Chile Pepper Blend, 1/2 teaspoon ground cumin and 1 teaspoon salt. Coat 1 pound chicken and refrigerate 30 minutes to 2 hours, or coat shrimp just before cooking. Cook chicken to 165°F and shrimp until opaque. Reserve a clean portion before adding raw meat if you want a finishing sauce, and discard the used marinade.
Recipe: roasted chickpeas
Heat the oven to 400°F. Drain and rinse one 15-ounce can of chickpeas, then dry thoroughly. Toss with 1 tablespoon oil and 1/2 teaspoon Chile Pepper Blend. Roast in one layer for about 25 to 35 minutes, stirring once, until crisp. Add salt after cooking and taste before adding more chile.
Recipe: quick red chile tomato sauce
Stir 1/4 to 1/2 teaspoon into one cup crushed tomatoes with a pinch of garlic and salt, simmer for 10 minutes and adjust. Spoon over enchiladas, eggs, beans or grilled chicken.
Recipe: chile-rubbed pork tenderloin
Mix 1 teaspoon Chile Pepper Blend, 1 tablespoon brown sugar, 1 1/2 teaspoons salt, 1 teaspoon garlic and 1/2 teaspoon cumin. Rub over a 1 1/4-pound pork tenderloin, sear in an oven-safe skillet, then roast at 425°F for 15 to 20 minutes until it reaches 145°F. Rest 3 minutes before slicing.
Marinade timing
Mix a modest amount with oil for an even coating. Refrigerate meat while marinating, reserve a clean portion for finishing and discard marinade that touched raw meat. For delicate seafood, apply shortly before cooking instead of leaving it in citrus for hours.
Frequently asked questions
How hot is the Chile Pepper Blend?
Moderate to hot, mostly from the habanero. It is hotter than chili powder, so start with less.
Does it contain salt?
No. Add salt separately to taste.
How should I store it?
Keep it sealed, away from heat, light and steam, and use within about a year. See our shelf life of spices guide.
Explore more from Savu Birra
Browse our chile peppers and paprika, or read about each chile: New Mexico Red, ancho, guajillo and habanero.
