New Mexico Chiles
Mexico Chiles (Capsicum Annuum) are dark brownish - maroon in color,
about 5 to 7 high and 1-1/2 wide. New Mexico Chiles are elongated,
tapered, and the dried form of the Red Anaheim Pepper. This chile
has a thin flesh with an earthy chile flavor and undertones of wild
cherries. This chile ranges from 2 - 4 on a heat scale of 1 to 10.
The New Mexico Chile may be referred to as the California Chile or
Chile Colorado. New Mexico Chiles are commonly used in Red Mexican
or Southwestern sauces and is grown in Mexico. This mildly hot chile
also comes in a 100 pure powdered form and is used to make Ristras.
Scoville heat units 8,000 - 12,000.
New Mexico Chiles are mildly hot and very popular in Southwest
cooking. Great in sauces, salsa, rice dishes, stews and soups. Add
directly to the cooking liquid along with other spices. Use in stir
fry, or add to chicken or fish marinades.