Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Dried New Mexico chilies are available year round.
Current Facts
Dried New Mexico chiles include the New Mexico red, known as the "chile colorado," and the "dried California chile."
Description/Taste
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.
Applications
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Dried New Mexico Chile Peppers. One
is easiest, three is harder.
Dried New Mexico chilies are available year round.
Current Facts
Dried New Mexico chiles include the New Mexico red, known as the "chile colorado," and the "dried California chile."
Description/Taste
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.
Applications
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Ritual Tavern | San Diego CA | 619-283-1618 |
Recipe Ideas
Recipes that include Dried New Mexico Chile Peppers. One
is easiest, three is harder.| Foto Cuisine |
|
Grouper with a Lychee Chile Velouté |
| Fresh Approach Cooking |
|
Coffee and Chile Braised Short Ribs |
