The Santa Cruz Chili Co., which has been in business in Tumacacori, Arizona since 1943, is a small gift shop and museum devoted to all types of local chilis and chili products, herbs and hot sauces.

The chilis are grown in the fields of Pierce, Arizona and packaged in Tumacacori for store purchase or shipping and distribution to individuals and larger food procesors.

The company has been working in plant genetics, for instance, taming the heat of the famously potent habenero pepper while retaining its flavor. Chili farmer Ed Curry and can even develop a requested flavor, or "profile" of chili for customers.

I was impressed by the shop's wide variety of spices and mixtures of spices, already packaged, which could be applied to meats for some easy, healthy and flavorful dishes. Here is one example of a recipe using their chipotle paste.

Tinga de Pollo
Chicken and Chipotle dish
6 chicken breasts, cooked and shredded
1/2 lb of bacon strips
1/2 lb of chorizo*
1/2 cup Santa Cruz "Chipotle" Chili paste
1 cup of chicken broth

Cook bacon over medium heat and drain off excess fat. Add the chorizo and cook until done, about 10 minutes. Mix Chipotle Chili Paste in chicken broth. Mix together with bacon and chorizo and add shredded chicken. Bring to a simmer and cook until the flavors blend, about 10 minutes.

Serve with tortillas and fresh lettuce for a wonderful, spicy meal.

*Can substitute 1 tablespoon Santa Cruz Chorizo Spice