Here's a special try-out pack featuring various dried Mexican peppers for you to explore! It contains 1 ancho pepper, 2 dried and smoked chipotle, 1 pasilla, 1 guajillo, and 2 arbol peppers. These dried peppers are key ingredients in many chili powders, salsas, sauces, tacos, and other Mexican dishes. They're also super important for lots of Mexican Moles.

• The dried Ancho is a mildly spicy pepper with a dark brown color and a fruity, smoky flavor. It's the dried, ripe version of the Poblano and is super popular in Mexican cooking.
• The Chipotle is a dried and smoked red Jalapeño pepper. They're famous for their spicy, sweet, and smoky aroma and taste. Because these Jalapeños are fully ripened, they pack extra flavor and are sweeter than fresh green Jalapeños.
• The dried Pasilla pepper has a mildly spicy, strong, and refined flavor. 'Pasilla' means 'little raisin' in Spanish, named for its dark brown, wrinkled appearance and raisin-like aroma. This chili pepper offers a rich, smoky, earthy taste with a hint of cocoa.
• The dried Guajillo has a strong fruity flavor, leaning towards berries or green tea. It's pretty mild in terms of heat compared to other dried peppers.
• The dried chile de Arbol is a mildly spicy pepper, quite similar to a cayenne pepper but a little less hot. It has a strong, herbaceous flavor that instantly adds a lot of taste to any dish.

Preparation
– First, toast the dried peppers in a dry skillet over medium heat for about 2 minutes. This helps release their essential oils and brings out more flavor. Next, rehydrate the dried peppers with hot water. Let them soak in hot water for 15-20 minutes, then slice or chop them to your desired size.
– You can also grind the dried peppers into flakes or powder.