New Mexico Dried Chile Peppers
Heritage chile plants were used to develop the modern New Mexico chile peppers by horticulturist Fabián Garcia and his students. They were first grown by Pueblo and Hispano communities throughout Santa Fe de Nuevo México. New Mexico green chile flavor has been described as lightly pungent similar to an onion, or like garlic with a subtly sweet, spicy, crisp, and smoky taste. The ripened red retains the flavor but adds an earthiness and bite, while aging mellows the front-heat and delivers more of a back-end heat.
Contents: Organic New Mexico Chiles (Capsicum annuum).
- Classic red chile with rich, earthy spiciness
- Wildly popular in the state of New Mexico and its regional cuisine
- Mild heat intensity, makes for a flavorful base for many types of red chile sauces
- Net Weight: 1.25 ounces (35 grams)
- 500 – 2,500 heat units
- Rehydration process produces a delicious broth as well
- Certified USDA Organic
Using Dried Peppers
To use in most recipes, cover the chilies in cool water in a bowl for 20 minutes to hydrate. Chilies can last and hold their flavor for more than two years when stored in an airtight container. To prepare dried chiles, cut off the stem and make a long slit down the length of the chile. Remove seeds from the inside of the chile pod. Discard stem and seeds. Continue to prepare dried chiles according to your recipe. During preparation chile oils will cling to fingers, so be sure to wash hands thoroughly before touching sensitive areas such as eyes.
To flavor foods, simply chop the prepared, reconstituted chiles into fine pieces and sprinkle on your dish. To make a simple hot sauce, soak chiles in ¾ cup hot water for 5 minutes to reconstitute. Place water and chiles in blender until well mixed. Add ¼ teaspoon vinegar and 1 teaspoon lemon juice, and blend again. If necessary, add more water to achieve desired consistency.
Forest to Fork is a proud to collaborate with MycoLogical Natural Products Ltd. to offer this product.