Produce Briefs...
Calamondin Limes
The Calamondin lime, scientific name, X Citrofortunella mitis & Citrus microcarpa, is also known as the lime orange, Chinese orange or Calamondin orange.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Pinkglow™ Pineapple
Pinkglow™ pineapples are small to medium fruits with an oval to cylindrical shape.
Description/Taste
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.
Seasons/Availability
Dried New Mexico chiles are available year-round.
Current Facts
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.
Nutritional Value
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.
Applications
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”.
Ethnic/Cultural Info
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.
Geography/History
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Pop Pie Co. (Kitchen) | San Diego CA | 619-414-8495 |
| Stella Jeans (Kitchen) | San Diego CA | 619-414-8495 |
| The Hideout Bar & Grill | San Diego CA | 408-564-6955 |
| Supernatural Sandwich (Miramar) | San Diego CA | 858-831-7835 |
Recipe Ideas
Recipes that include Dried New Mexico Chile Peppers. One
is
easiest, three is harder.| Use Real Butter |
|
Pozole |
| Use Real Butter |
|
Homemade Chorizo |
| The Perfect Pantry |
|
Shrimp with Romesco Sauce |
