Profile: Sweet pepper with red pepper and cranberry flavors. It's one of the most distinctive Tex-Mex chili peppers. The mild heat makes these dried hatch chiles ideal for beginners.
This particular cultivar was developed in New Mexico before moving to California. Fruit flavors intensify and flesh gets sweeter when aged and dried.
Enjoy these New Mexico hatch red chili pods in roasted tomato salsa or a bowl of chili verde. Add one to your cranberry jam or cornbread next Thanksgiving for a twist. Adding a toasted one to a bottle of good tequila for several days creates a unique spirit that when mixed with lime and club soda makes a stunning cocktail. Dessert? Prepare an apple pie with dried hatch chiles powder and serve with lightly whipped and sweetened cream.
|Ingredients:||Dried new mexico chiles.|
|Shelf Life:||3 Years.|
|Basic Prep:||The mildly spicy New Mexico Chile is fantastic in chili, soup, sauces, rice dishes, and salsa. Add to a marinade for chicken or fish for a rich flavor with a kick.|
|Ways To Use:||This powder is one of the world's hottest chillies and should be handled with caution. Only use extreme heat sparingly. Chili, salsa, sauces and soups can use Ghost Chile Powder. This chile is wonderful in cornbread or mixed with ground beef for a Ghost Burger. The Ghost Chile Powder can also be strained and used as an exceptionally hot chile oil.|
|Cuisine:||American, Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Country of Origin:||United States.|
|Scoville Heat Scale:||100–900, 1,000–2,500|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|