New Mexico Chile Peppers, cultivated for the past century in the Rio Grande region of New Mexico, are highly coveted for their complex flavor and subtle heat. Also known as California, Anaheim, Magdalena and Colorado Chile Peppers, their 4-7 inch long, orange to dark red, thin-fleshed pods emit an earthy flavor with undertones of cherry that complements a recipe without overpowering it with heat. New Mexico Chile Peppers are in the mild chile heat-range, measuring 1,000-1,250 Scoville Heat Units. Add New Mexico Chiles to chili, soups, stews, sauces, rice dishes and salsas or try in marinades for chicken or fish.
These New Mexico Chiles have been destemmed for convenience. To use in a recipes, rinse peppers first in warm water, then either add directly to a recipe that will cook at least 10 minutes or soak in hot water for 10-20 minutes to rehydrate. Once rehydrated, dice or puree and add to recipe. Gluten free and all natural.