The dried New Mexico Chile Pepper is a very colorful and decorative pepper. These chiles are a deep dark reddish brown and are five to seven inches long. The tapered dried New Mexico Chile possesses an earthy, sweet flavor with hints of acidity and weediness and a dried cherry undertone. Often confused with the Anaheim Chile Peppers (also called California Chiles) they are a bit hotter, coming in at 2-3 on a heat scale of 10, and more flavorful than the California Chiles.
New Mexico Chiles can be ground into a chili powder or reconstituted with hot water. When ground into a powder it is also known as the table condiment “molido” or “New Mexico Molido”. New Mexico Chiles are commonly used in Southwestern and Mexican dishes that add piquancy (or zest) to red sauces, chutneys, salsas, soups, seasonings, stews and dry rubs.
You can add dried New Mexico Chiles directly to your recipes – diced, sliced or pureed. The whole dried pod can be ground in your spice or coffee grinder (with or without the seeds, depending on your heat tolerance). You may also roast them first to release additional flavor in a nonstick skillet for 5-10 minutes. Be sure to use low to medium heat for this and be careful not to burn or scorch. They can also be re-hydrated by pouring hot (not boiling) water over them and letting sit about 10-15 minutes. Don’t let them soak longer as they tend to become bitter.
There are approximately 5 chiles per ounce.
We also carry a full line of other chiles – Dried Birdseye Chiles, Dried Pasilla Chiles, Dried Habanero Chiles, Dried Chipotle Chiles and Dried Ancho Chiles.
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