Profile: A sweet-and-hot pepper in red pumps who doesn't want your sass.
This particular cultivar was developed in New Mexico before moving to California. Fruit flavors intensify and flesh gets sweeter when aged and dried.
Its cranberry taste and gentle heat make it ideal for cranberry sauces, chiles, and sopas. Some bartenders use it to rim martini glasses for tequila-based cocktails.
|Ingredients:||Dried anaheim chiles, silicon dioxide (anti-caking agent).|
|Basic Prep:||No fundamental preparation is necessary. 1 tbsp. New Mexico Chile Powder for 1 dried Anaheim Chile Pepper or 1 dried New Mexico Chile Pepper|
|Shelf Life:||3 Years.|
|Ways To Use:||This product can be used in meats, chili, tacos, enchiladas, or any Mexican or Southwestern dish.|
|Scoville Heat Scale:||1,000–2,500|
|Cuisine:||Cajun, Caribbean, Latin American, Mexican, Southwestern American.|
|Country of Origin:||United States.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|