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Dried New Mexico Chile Peppers
Inventory, 5 lbs : -0.26
This item was last sold on : 06/20/21
Dried New Mexico chile peppers are small and oblong, averaging 12-17 centimeters long and only 5 centimeters wide. Their smooth shiny skin has a deep red-brown color. Offering hints of sweet dried cherry and a crisp clear acidity, they are considered a mild chile ranging between 800 and 1,400 Scoville Heat Units. New Mexico chile peppers are often confused with Anaheim or California chile peppers, which are usually milder in heat and flavor.
Dried New Mexico chiles are available year-round.
New Mexico chile peppers are a variety of Capsicum annuum that have become famous for their agricultural growing region in Hatch, New Mexico. There are about six cultivars of this species that are grown in the small geographical area and are categorized under the "Hatch chile” umbrella name. Though officially, New Mexico chiles can come from anywhere it is claimed that those from Hatch are the best. Metaphorically speaking, sparking wine can come from anywhere, but Champagne can only come from its namesake home in France.
Dried New Mexico chiles contain iron, thiamine, niacin, magnesium, riboflavin and vitamins A, B, and C. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Dried New Mexico chiles are the basic chile for classic red enchilada sauce. Remove the stems and rehydrate the chiles in simmering water for ten mintutes and blend until smooth. Their gentle warm heat lets other subtle ingredients, such as chicken, shine without being overpowered. Add the whole dried chiles to pickling brine for a delicate bite. The seeded and minced chiles work well in deviled egg filing. Pulverize the dried chiles in a spice grinder to make the table condiment known as “molido”.
New Mexican chiles are harvested in late summer or early fall and often found strung together in long chains or wreaths for drying. Not only colorful and beautiful, the decorative garlands, known as ristras, are said to bring good luck.
New Mexico chile peppers may have a name from the United States, but they are actually native to Central Mexico. Developed over the last 130 years at New Mexico State University, the pepper is perhaps best known for the region’s iconic red or green chile sauce. Like most chile peppers they first appear green and later ripen to red, becoming less pungent and sweeter with age. The two different colored sauces that they pepper yields has become a statewide debate as to which one is superior.
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