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.
These chiles are truly epic tossed into a roasted tomato salsa or bowl of chili verde. For a more modern recipe, add one to your cranberry jam or cornbread next Thanksgiving. Add a toasted one to bottle of good tequila and allow it to infuse for a few days to create a unique spirit that when blended with a bit of lime and club soda makes for a dazzling cocktail. Fancy dessert? Grind into a powder and add to an apple cobbler and serve with lightly whipped and sweetened cream.
|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, Thai|
|Handling / Storage||Store in a cool, dry place.|
|Scoville Heat Scale||3,500–8,000|
|Shelf Life||2 Years|
|Country of Origin||United States|
What Everyone is Saying