The dried New Mexico pepper is tapered and deep reddish-brown with a sweet mellow flavor. Scoville units: 3-5

Nutritional Value

Dried New Mexico chiles contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.

Serving Ideas

In Southern New Mexico, these chile peppers are traditionally made into ristras (strings of red chiles) and wreaths. They are the basic chile for classic red sauces. Rehydrate by washing in warm water, then remove stems, seeds, and veins. Place in saucepan and cover with water. Bring to boil, then simmer for 10 minutes until chile flesh is plump and soft. Taste chile water. If bitter, replace it with fresh water and pour mixture into blender to puree until smooth. Strain and use for enchilada sauce, chili con carne, and other dishes using red sauce. Also, roast and grind dried chiles to make chile powder.

Geography/History

Originating in New Mexico, it is believed this chile is descendant of a pepper that had its beginning in Mexico.

Seasons/Availability

Dried New Mexico chilies are available year round.