Garlicky and deceptively scorching. We supercharged the earthy, toasted profile of Texas Arbol chiles by fusing them with fresh garlic, cumin, and the blistering heat of Trinidad Moruga Scorpions. It delivers a savory, slow-building burn that cuts through rich foods, like street tacos, tortilla soup, and chicken. Ultra-hot, all-natural, and gluten-free.
