Santa Cruz Chili & Spice Company

Tuesday: May 25

KOLD News 13 at 5: How chiles grow
KOLD News 13 at 6: Chile processing
KOLD News 13 at 10: Cooking with Chile and Chuck

History & Location:
Santa Cruz Chili & Spice Co., Inc., is located in Tumacacori , Arizona . We ship our products, depending on the size and destination several ways. Small orders are shipped by UPS and larger orders are shipped by truck, usually set up by the customer with their preferred carrier. We also deal with many distributors such as US Food Service, Sysco, Alliant and Shamrock from whom you can get delivery.

Contact: Armida Castro at (520) 398-2591 or owner Jeanie Neubauer

Chile is our passion at Santa Cruz Chili & Spice Company. Ever since 1943 when we harvested the special and distinctive chilies that grow in this rich valley, from which we take our name, we have produced unique chile products. We now, along with Curry Seed and Farm Company, do extensive plant genetics and process all our products right in the middle of our fields, in the best chile growing areas in the world. We provide chile to large food processors as well as to consumers who grew up with the flavors of Santa Cruz right in their grandmother's kitchens.

Here are some recipes from the Santa Cruz Chili Company:


This recipe lends itself to self-expression. You might like it spicier or sweeter but you have a good underpinning from which to begin. You want to create layers of flavor so when the sauce rolls around your tongue, like an archeologist you uncover levels of different sensations. I personally leave out the horseradish because it is not one of my favorite flavors.

8 short ribs
2 cups (one 16 oz. jar ) Santa Cruz Chili Paste
1 tsp. ground allspice
2 cloves garlic, minced
1 tsp. freshly ground black pepper
1 tsp. fresh ground horseradish
1 tsp. ground clove
1 tsp. ground powdered mustard
1 tsp. Santa Cruz Chili Powder
1 tsp. crushed red pepper
1 tsp. ground cumin
½ tsp. cayenne pepper (this add some heat so more or less to taste)
1 ½ oz. white vinegar
2 oz. dry sherry
½ cup Santa Cruz Chili BBQ Sauce
2 oz. molasses or honey
½ tbs. salt

Mix all the ingredients, except ribs, in a bowl. Place short ribs in a heavy casserole dish or Dutch oven and cover with sauce. Bake at 375 degrees for 1 &1/2 hours, basting every 20 minutes or until meat starts to fall off the bone. Sauce makes a great BBQ sauce for chicken, pork chops or beef.


1 1/2 cup cake flour
3/4 tsp. baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg, freshly grated
1/4 tsp. black pepper
1/4 tsp cardamom
1/2 cup sweet butter, soften
1/2 cup sour cream
1/2 cup Santa Cruz Chili Paste
3/4 cup brown sugar, packed
1/2 cup white sugar
3 eggs, room temperature
2 tbs. orange juice concentrate
2 tbs. orange zest
2 tsp. vanilla extract
1/4 cup raisins, plumped in hot water or brandy and drained

Preheat oven to 325 degrees. Lightly oil a loaf pan. Sift dry ingredients into a medium bowl. With electric mixer, beat butter and sour cream. When blended gradually beat in sugars until fluffy. Beat in eggs, one at a time and add chili paste, orange juice concentrate, zest, vanilla and raisins. Stir in dry ingredients and bake in pan until tester in center comes out clean (about 65 to 75 minutes) Cool cake in pan for 30 minutes then cut around sides and turn cake onto rack to cool completely.


1/4 cup butter
1/2 brown sugar
3 tbs. milk or half and half
2 tsp. vanilla
1/2 tsp. cinnamon
1/8 tsp. salt
1 1/2 cup powder sugar

Melt the butter in a saucepan. Stir in the brown sugar and continue to stir for 2 minutes. Add the milk and bring to a boil. Remove from heat and stir in vanilla, salt, cinnamon and powdered sugar. Beat until smooth and creamy. Add a few drops of cream if needed to thin. Spread on top of cooled cake, allowing some to run down the sides. Serve with a small scoop of vanilla ice sprinkled lightly with Santa Cruz Chili Powder .

This spice cake tastes even better the next day!


2 lbs. potatoes, peeled and diced
3 tbs cider vinegar
1 tsp salt
¾ cup chopped celery
½ cup chopped onion
1 can diced beets, drained
3 hard boiled eggs, chopped
½ cup Santa Cruz Chili Paste
½ cup mayonnaise
1 tbs Santa Cruz Chili Powder

Simmer potatoes uncovered in salted water for 15 to 25 minutes until tender and drain. Whisk together vinegar and salt and toss with potatoes until absorbed. Cool potatoes and combine with celery, onion, beets, eggs, Santa Cruz Chili Paste , mayonnaise and Santa Cruz Chili Powder. Garnish with a sprinkle of Santa Cruz Chili Powder and serve chilled.