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This will make about 4 qt of salsa roja or enchilada sauce. Enough for one serving and one to freeze!
New Mexican Chiles are variant of the traditional Anaheim chile and some recipes confusingly also refer to New Mexican chiles as "Colorado Chiles. They're hotter than jalapenos, so these spicy chiles are great for adding to the broth of soups or braising alongside pork. If you're a ribs fan, reconstitute the chiles in hot water, then puree into a fiery paste and add some kick to your rub. Or just crush into flakes and sprinkle over your favorite dishes!
The heat is often described as crisp and clear. New Mexico chiles, while considered a mild heat chile, are a bit hotter at 800-1,400 SHU (Scoville Heat Units) and more flavorful than the California Chiles (500-1,000 SHU). The New Mexico Chile possesses an earthy, sweet flavor with hints of acidity, weediness and dried cherry undertones.
New Mexican Chiles are variant of the traditional Anaheim chile and some recipes confusingly also refer to New Mexican chiles as "Colorado Chiles. They're hotter than jalapenos, so these spicy chiles are great for adding to the broth of soups or braising alongside pork. If you're a ribs fan, reconstitute the chiles in hot water, then puree into a fiery paste and add some kick to your rub. Or just crush into flakes and sprinkle over your favorite dishes!
The heat is often described as crisp and clear. New Mexico chiles, while considered a mild heat chile, are a bit hotter at 800-1,400 SHU (Scoville Heat Units) and more flavorful than the California Chiles (500-1,000 SHU). The New Mexico Chile possesses an earthy, sweet flavor with hints of acidity, weediness and dried cherry undertones.
Keep dry and out of the sun. As a dried product, they'll last months and months if properly stored.
While the popularity of modern New Mexico chiles is without a doubt tied to Spanish colonization of the area, the real credit for its survival as a vital crop in the state can be traced to Native American populations that adopted them into their own agricultural and culinary repertoires. For the 300 years after Onate’s introduction of chiles to New Mexico, other than with the Native Americans, they were barely recognized in the regional cuisine. Today chiles are coveted as New Mexico gold.
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