Also known as Anaheim chile peppers, this particular cultivar was developed in New Mexico before it found its way to California. When aged and dried the fruit flavors intensify and the flesh becomes even sweeter.
The powder has a cranberry flavor and mild heat making it a perfect addition to cranberry sauces, chiles, and sopas. We’ve also seen a few bartenders toss it with sugar and use it to rim martini glasses for tequila-focused cocktails.
|Ingredients||Dried anaheim chiles, silicon dioxide (anti-caking agent).|
|Recommended Applications||Utilize this product in meats, chili, tacos, enchiladas or any Mexican or Southwestern Cuisine.|
|Basic Preparation||Ready to use as is, no basic preparation is required. Substitute 1 Tbs. of New Mexico Chile Powder for 1 Dried Anaheim Chile Pepper, Whole or 1 Dried New Mexico Chile Pepper, Whole.|
|Qualities||Gluten-Free, Kosher Parve|
|Cuisine||Cajun, Caribbean, Latin American, Mexican, Southwestern American|
|Handling / Storage||To be stored in a cool, dry place.|
|Scoville Heat Scale||100–900, 1,000–2,500|
|Shelf Life||2 Years|
|Country of Origin||United States|
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