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This is a great blend to season poultry, red meats, pork, vegetables and any dish that you want some spice or to infuse a southwestern flavor.
The Concho Chile Pepper was named for the small town in Concho, Arizona where Red Rock Ranch & Farms grows their lavende and grows the Concho chile pepper. It is a smaller, medium spicy pepper that was brought to Concho by the first settlers. It can be eaten green or when it turns red it is dried. After drying it is used to make chile sauces and when crushed it is added to dishes where the addition of red pepper flakes would enhance the food. It has a smooth taste and has just the right amount of heat to give interest to foods.
We have added it to our Herbes de Provence blend for a Southwestern twist and to pay homage to this locally grown chili pepper. Ingredients: Culinary Lavender Buds, Marjoram, Thyme, Savory, Crushed Concho Red Chile Peppers, Basil, Rosemary, Sage, Fennel Seeds.
Recipe card included.
No salt added to this blend. 1/2 Cup
The Story of the Concho Chile Pepper
This is a unique heirloom chile grown at Red Rock Ranch & Farms, Concho, Arizona. It is a very unique and little known chile from Concho, Arizona. It is a New Mexican type, similar to the landrace varieties Chimayo or Espanola. Oral history proclaims the richness and smoothness of the flavor that pairs well with lamb, pork and beef. The plants are short and bushy, not over 2' with a thin skinned 4-5" chile with medium heat that subsides quickly. The veins and placenta are extremely hot. 80-90 days to production, with seeds direct planted in groups of 3-5.
Historically, it was planted by the "pinch" about 3/4" to 1" deep, in groupings of three to five seeds so the the plants would help support each other as they grew. Three seeds were planted in each hole and tradition has said one for the birds, one for God and one for the farmer. It was traditionally used green in stews and soups or dried, crushed into flakes and used to preserve and flavor meats. Local history indicates that the chile was obtained from Spanish explorers by ancient Puebloans, and grown locally ever since. Very little known outside of North East Arizona.
Posted by Renée on 25th Feb 2016
This is my absolute favorite seasoning blend for roasted vegetables, especially asparagus, and pork. It's also wonderful for frittatas. It is so flavorful, and has just the right amount of kick!