Los Poblanos Salt

Oaxacan: A warm, smoky finishing salt.

After experimenting with chiles from all over the Southwest and Mexico, Los Poblanos created this warm and smoky finishing salt with chilaca chile peppers smoked in Oaxaca, Mexico. Use in rubs or marinades, or sprinkle over meat fresh off the grill. Also excellent in salad dressings to punch up fresh vegetable flavors.

Chimayo: Sea of Cortez salt blended with the earthy, smoky flavor of Chimayó red chile.

The Chimayó chile is a 300 year-old Native American chile variety that is integral to New Mexican culture. Before being blended with Sea of Cortez sea salt, the chiles are hand-harvested, sun-dried and ground in the historic village of Chimayó, New Mexico. This salt blend brings the iconic flavor of Northern New Mexico to your kitchen and can be used in any savory dish to add earthiness and smoky heat. 

Chilero: A super spicy salt made with a blend of twelve chile varieties. Chilero (Spanish slang for pretty darn awesome) Salt is a hot and spicy, exceptionally flavorful finishing salt.* Over twelve chile varieties are used to create this extraordinary blend that will wake up your taste buds. This is for serious heat overs only. Start with a little and work your way up.