Who doesn’t love being smitten with new food? Just like a high school crush, you spend the day fantasizing; but instead of dates to the movies and where your first kiss will be, you imagine curries you’ll craft or just what kind of cocktail you want to make with your new favorite rum. We’re just head over heels for these New Mexico chiles right now and the daydreams won’t stop.
The heat is mild, but the flavor is wild. Close your eyes and you might imagine that what you’re eating is a spoonful of cherry jam or perhaps a sweet-tart Santa Rosa plum. Along the back of your nose you smell verdant spring wind. The New Mexico chile is a darling in fruit pies, infused with rum, layered into tacos, or scattered on a reinvented pizza margherita.
|Ingredients||Dried new mexico chiles.|
|Recommended Applications||The New Mexico Chile, with subtle heat, is great when used in your favorite chili, soup, sauces, rice dishes or salsa. Add to a chicken or fish marinade for a complex flavor with a punch of heat.|
|Basic Preparation||Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||American, Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Tex-Mex, Thai|
|Handling / Storage||Store in a cool, dry place|
|Scoville Heat Scale||100–900, 1,000–2,500|
|Shelf Life||2 Years|
|Country of Origin||Mexico|
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