Tomato:
Cousin to the chile, this nightshade is a major dietary source of antioxidants. Bursting with flavor, tomatoes are a great source of vitamins C, K, and Potassium
Onion:
The fresher the onion, the more it makes you cry. To avoid the tears and focus on the joy of cooking, chill the onion for 30 minutes before chopping. This impressively nutrient dense veggie is packed with essential vitamins & minerals.
Apple Cider Vinegar:
A true wonder tonic, ACV has many healthful properties that include antibacterial and antioxidant effects in our bodies. Also it helps to keep the acidity down to keep our product shelf-stable in a more natural way.
Jalapeno :
Native to Mexico (Xalapan region in the state of Veracruz, Mexico). 2,500-5,000 Scoville scale. This distinct chile is a wonderful source of vitamins A, B6, B12 and C.
Habanero:
One of the hottest & most popular chili peppers in the world, this well-loved ingredient. Ranks between 100K - 350K Scoville scale of spiciness. A single habanero chile contains more than 100 percent of your recommended daily intake of vitamin C.
Serrano:
Native to Mexico (the state of Puebla and Hidalgo, Mexico). 10K-25K Scoville scale. This tasty chile is rich in vitamins C and B-complex.
Thai Bird:
Also known as Bird’s Eye pepper. Native to Southeast Asia (Thailand, Vietnam, Cambodia). 50K-100K Scoville scale or spiciness. Highly anti-inflammatory, extremely spicy, and still full of flavor.
Garlic :
Nutricional superstar! Promoter of a healthy heart, along with our chiles. Natural antibiotic. Immune booster.
Fresno:
Native to Mesoamerica (Mexico, Belice, Honduras, Guatemala, Costa Rica). Hybridized in the US (Fresno, CA. Texas and New Mexico) Great source of vitamins C, B6 and A.
High-Oleic Safflower Oil:
Rich source of monounsaturated fatty acids (considered one of the good fats). Mild in flavor and the superpower of a high smoke point means it’s also great for cooking.
Tomatillo:
Native to Mesoamerica (Mexico, Belice, Honduras, Guatemala, Costa Rica). In 2006 Peter Wilf, paleontologist at Penn State found tomatillo fossils in Patagonia, Argentina. It was determined that the fossils are 52 Million years old!
Mustard Seeds :
Native to the Mediterranean. Mighty seeds that are high in antioxidants and have anti-inflammatory properties.
Beet root:
packed with essential nutrients like Folate, Potassium, Vit C and mas.
Lemon and Lime:
High source of Vit C that provides a fresh and tangy flavor to our sauces.
Tomato:
Cousin to the chile, this nightshade is a major dietary source of antioxidants. Bursting with flavor, tomatoes are a great source of vitamins C, K, and Potassium
Onion:
The fresher the onion, the more it makes you cry. To avoid the tears and focus on the joy of cooking, chill the onion for 30 minutes before chopping. This impressively nutrient dense veggie is packed with essential vitamins & minerals.
Apple Cider Vinegar:
A true wonder tonic, ACV has many healthful properties that include antibacterial and antioxidant effects in our bodies. Also it helps to keep the acidity down to keep our product shelf-stable in a more natural way.
Jalapeno :
Native to Mexico (Xalapan region in the state of Veracruz, Mexico). 2,500-5,000 Scoville scale. This distinct chile is a wonderful source of vitamins A, B6, B12 and C.
Habanero:
One of the hottest & most popular chili peppers in the world, this well-loved ingredient. Ranks between 100K - 350K Scoville scale of spiciness. A single habanero chile contains more than 100 percent of your recommended daily intake of vitamin C.
Serrano:
Native to Mexico (the state of Puebla and Hidalgo, Mexico). 10K-25K Scoville scale. This tasty chile is rich in vitamins C and B-complex.
Thai Bird:
Also known as Bird’s Eye pepper. Native to Southeast Asia (Thailand, Vietnam, Cambodia). 50K-100K Scoville scale or spiciness. Highly anti-inflammatory, extremely spicy, and still full of flavor.
Garlic :
Nutricional superstar! Promoter of a healthy heart, along with our chiles. Natural antibiotic. Immune booster.
Fresno:
Native to Mesoamerica (Mexico, Belice, Honduras, Guatemala, Costa Rica). Hybridized in the US (Fresno, CA. Texas and New Mexico) Great source of vitamins C, B6 and A.
High-Oleic Safflower Oil:
Rich source of monounsaturated fatty acids (considered one of the good fats). Mild in flavor and the superpower of a high smoke point means it’s also great for cooking.
Tomatillo:
Native to Mesoamerica (Mexico, Belice, Honduras, Guatemala, Costa Rica). In 2006 Peter Wilf, paleontologist at Penn State found tomatillo fossils in Patagonia, Argentina. It was determined that the fossils are 52 Million years old!
Mustard Seeds :
Native to the Mediterranean. Mighty seeds that are high in antioxidants and have anti-inflammatory properties.
Beet root:
packed with essential nutrients like Folate, Potassium, Vit C and mas.
Lemon and Lime:
High source of Vit C that provides a fresh and tangy flavor to our sauces.
Simple ingredients.
Complex flavors.
Hover over each ingredient
to find out more!
A bold approach
They said we were crazy. Healthy food can’t taste good.
Chemicals are just part of the business. Sustainability is unrealistic. And seeing the way other sauces try to
imitate nature, we’re proud to be crazy enough to ignore them and create Cien Chiles with ingredients that have
integrity.