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New 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. 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. Suggested Use: 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.
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Brown Chipotle Chiles (Capsicum Annuum) are made from the familiar Jalapeno Chile. Chipotle Chiles are first smoked, then dried. There are many different beliefs regarding the difference between Brown and Morita Chipotles. Our understanding is that the Brown Chipotles are the Green Jalapenos and ...
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The word Cascabel means Rattle in Spanish. The seeds of this chile (Capsicum Annum) separate from the pod and rattle around the inside of the dried chile. Cascabel Chiles are dark reddish brown with a shiny, smooth, thick skin. The skins folds in a bit when dried, but this is not a wrinkled chile...
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The Guajillo (wha - hee - oh) Chile Pepper (Capsicum Annuum) is the most common chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dishes easily, a little goes a long way. This chile measures 3 to 5 inc...
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