New Mexico Dried Chile Peppers
New Mexico Dried Chile Peppers are as representative of the State of New Mexico, as Big Ben is to the city of London. New Mexico is known for both their Red & Green Chile Peppers. The most well known chile pepper growing area is around Hatch, New Mexico in the southern part of the state. The area grows what is considered the “classic” New Mexico Chile Pepper. We work with a family Hatch who grows what we consider the best tasting chiles in the state. They grow, dry and either crush or grind their red and green chile peppers. The flavors and colors are amazing.
Red Chile sauce is usually made from red chile powder and the Green Chile sauce from chopped fresh or crushed green chiles, but all sauces can be made from powdered or crushed chiles. 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. If you are looking for an easy Red Chile Sauce recipe, please take a look at our recipe. This recipe uses Ancho Chile Peppers but New Mexico Chiles can be also used. We also have a recipe for Posole, which is a white hominy stew, made with these dried red New Mexico Chile Peppers for the spice. We always make a large pot of posole in January and freeze part of it so we can enjoy it for several more meals.
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 them. 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 Guajillo Chile Pepper Powder, Ancho Whole Dried Chile Peppers and Ancho Chile Pepper 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