I love herbs and spices so much, they take up more space in my kitchen than they should be allowed to. My large spice rack’s many bottles are full and additional, more specialty blends, fill a nearby cabinet. I also grow herbs during the summer. On my refrigerator, next to my “Grocery” list, there’s an “Herbs & Spices” list because I go through them so quickly. I just love experimenting with various seasonings and flavor profiles, amping up my home cooking. I might have a problem. It’s a good problem to have because I’ve found a Colorado purveyor that can help me explore a world of culinary flavors, one aromatic spice at a time, Don Juan Chiles.
This Colorado family-owned and operated company was kind enough to let me choose some items from among their products to try at home. I’ve been having a blast with them. Before I get into how I’ve been using them, let me tell you a little bit about the company. Originally, the family business was selling burritos. But people kept commenting on the authentic flavor in those burritos. That started the family business down a “spicier” path. They began distributing bulk chilies, herbs, spices, and teas to restaurants, grocers, and local shops.
Look through the “shop” section of their website and you, like me, will be blown away by the variety of options, from the familiar to things you may have never heard of. My order included an Achiote Bar, Arbol Chile, Chia, Chipotle Chile, Enchilada Mix, Ground Guajillo Chile, Ground Hatch Green Chile, Hibiscus Flower, Piloncillo, and Menudo Mix.
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Here are some of the ways I’ve been using the aromatic spices, herbs and teas from Don Juan Chiles:
Chia Pudding in a Mason Jar, using 2 TBS of Don Juan Chile Chia Seeds per every 1/2 cup of milk (use milk type of choice) plus 1 tsp agave nectar or honey or more, to taste. Stir all together and mix well, wait a minute for the seeds to settle and mix again. Keep doing that until no clumps form. Put the lid on the Mason Jar and refrigerate overnight. Eat chilled or at room temperature, adding berries or other fruit.
Hibiscus – Whiskey Cocktail using Don Juan Chiles Hibiscus Flower brewed and then strained in a Mason Jar. I added 2 parts hibiscus tea to 1 part Boulder Spirits American Single Malt Whiskey, from their sampler pack, over ice. Adjust the measurements to taste.
I also love make a non-alcoholic Hibiscus Tea Tonic with a splash of pomegranate juice, a splash of orange juice, and a couple drops of lemon juice. Drink it very cold. It’s very refreshing throughout the day and very pretty.
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Spicy Potatoes with Don Juan Hatch Green Chile Powder and a little garlic powder, sprinkled over Yukon Gold potatoes that I’ve pre-cooked in the microwave, then “smashed” and browned in olive oil in a non-stick skillet. I have been making these for a side dish with chicken, salmon, or my favorite way, with sunny side eggs on top. What I love about having the flavor of Hatch chiles in powder form, is that the flavor is available to me all the time, with no chopping of actual chiles or having to freeze them to get me from one roasting season to the next.
Coffee, brewed with a dark roast, cream, and a few “gratings” from the Piloncillo cone that I keep near my coffee-making station. The intensity and slight molasses-like flavor takes coffee to a new, cozy level. The piloncillo is very firm so you have to use a fine grater. Experiment using it, measure for measure, where you would brown or white sugar.
Grilling has become more fun as I experiment with mixing some of the chiles into ground beef for hamburgers, onto chicken, and pork. I haven’t had any flavor failures yet despite me “winging it” on what would taste good with what. My advice is to add a little at a time. While, yes, you can always scrape off the seasonings if they’re too much, it’s better to be able to add per each person’s preferences.
Other ways to include different Don Juan Chiles aromatic spices and herbs in your cooking:
Mix them into plain yogurt and a drizzle of olive oil for savory, or honey for a spicy-sweet, blend.
On firm tofu after pressing out the moisture and before grilling in a skillet.
Sprinkled lightly over a tossed salad for more depth of flavor, or added to a simple vinaigrette. (This is one of my favorite ways to connect a simple salad to the flavor profile of the meal it accompanies.
Sprinkled over shredded beef, pork, or chicken that you’ve cooked in a pressure cooker or crock pot, and before you brown the edges in a hot, cast iron skillet for street tacos, or burritos.
Take advantage of Don Juan’s Mixes which save you assembling a bunch of ingredients, such as their Menudo and Enchilada mixes.
Add just a little (1/8 – 1/4 tsp.) chile to cocoa powder in any chocolate baked goods from cookies, to cakes. It makes the chocolate even more chocolatey.
Learn more about Don Juan Chiles on their website and on Instagram where they share fun videos and delicious-sounding recipes. You can order from their website but you can also find them all around Colorado, using this Locater.
— Images by InGoodTasteDenver.com unless otherwise mentioned.
Our thanks to Don Juan Chiles for providing us with herbs and seasonings of our choice so that we could experiment to our heart’s delight and report back to our readers with all honesty. Learn about other ways to Partner with In Good Taste Denver.
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