New Mexico Dried Chile Peppers
New Mexico is known for both their Red & Green Chile Peppers. Hatch, New Mexico, known for their Green Chile Peppers, is in the Southern part of the state, while Chimayo, outside Santa Fe, is known for the Red Chile Pepper, although both are grown throughout the state.
In restaurants, they will ask if you want Red or Green Chile Sauce on your meal. Can’t decide? Ask for Christmas and you’ll get half Red and half Green. Red sauce is usually made from red chile powder and the green from chopped fresh or crushed green chiles, but all sauces can be made from powdered or crushed chiles.
Add dried New Mexico Dried Chile Peppers 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). Fresh or rehydrated (drained and patted dry) chiles may be roasted first over a fire to release additional flavor. A nonstick skillet for 5-10 minutes will work in a pinch. Be sure to use low to medium heat for this and be careful not to burn or scorch. They can also be rehydrated 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.
If you are a fan of Chile Peppers, we have a good selection ranging from the mild Ancho Whole Dried and Ancho Powder, to the extreme heat of the Ghost Chile Powder and Ghost Salt. Others include New Mexico Mild Red & Hot Red Powder, New Mexico Hot Red Crushed, New Mexico Hot Green Powder, Whole New Mexico Dried Red, Urfa Biber from Turkey, Scotch Bonnet Flakes, Chipotle Whole Dried & Chipotle Powder, Birdseye Powder, Chile de Arbol, Tien Tsin, Aleppo from Syria, Jalapeno Flakes & Powder, Habanero and several other peppers, salts and blends.
Contains: New Mexico Chile Peppers