Graffiti eggplant is distinguished by its shape, its variegated coloring and for its favorable flavor. The fruits are petite and teardrop shaped, their coloring a vivid and loosely striped violet with ivory white.
The Vidalia onion was first cultivated during the Great Depression in 1931 by Moses Coleman in Toombs County Georgia.
Dried New Mexico Chile Peppers
Inventory, 5 lbs : 3.30
This item was last sold on : 05/16/15
Dried New Mexico chilies are available year round.
Dried New Mexico chiles include the New Mexico red, known as the "chiles de ristra."
The dried New Mexico pepper is tapered and deep reddish-brown with a sweet mellow flavor. Scoville units: 3-5
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.
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.
Originating in New Mexico, it is believed this chile is descendant of a pepper that had its beginning in Mexico.
Restaurants currently purchasing this product as an ingredient for their menu.
|Brigantine Poway||Poway CA||858-486-3066|
|Backyard Kitchen & Tap||San Diego CA||619-308-6500|
|Gaslamp Tavern & Grill||San Diego CA||619-239-1344|
|The Wine Pub||San Diego CA||619-758-9325|
|To The Point Catering||San Diego CA||6192266222|
|Solterra Winery +Kitchen||Encinitas CA||760-230-2970|
Recipes that include Dried New Mexico Chile Peppers. One is easiest, three is harder.
|The Perfect Pantry||Shrimp with romesco sauce|
|Foodily||Chile-marinated Steamed Beef|
|Use Real Butter||Homemade Chorizo|
|Use Real Butter||Pozole|
|Fresh Approach Cooking||Coffee and Chile Braised Short Ribs|
|Olive Nation||Chile Spice Rub|
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Near Newell, Illinois, United States
About 243 days ago, 9/24/14