About Us
I was born in Albuquerque New Mexico and spent my early childhood living in Edgewood, a small town on the eastern side of the Sandia mountains. My family bought an abandoned pinto bean farm and built an adobe house at the foot of South Mountain. I would ride my horse to visit my Mexican American friends, Larry and Robert. and watch their families prepare delicious roasted green chilies, tamales, enchiladas and tacos smothered in either green or red sauce from the New Mexican variety of chile peppers.
Despite having to relocate to the Northeast, my family never gave up using authentic ingredients from New Mexico. I realized typical chile powders were gritty and bitter, effects due to the skin. Fruitful Chili’s pulp powder eliminates these off tastes. Moreover, the Fruitful Chili process uses freeze drying to lock in the variety-specific flavors without chemical preservatives. As a result, Fruitful Chili’s pulp powder is a unique product that is essentially a bowl of fruit soup.