New Mexico Red Chile Powder

Botanical Name: Capsicum Annuum ‘New Mexico Group’

Flavor: Earthy, Fruity Sweet, with hints of Acidity and Dried Cherry

Heat Level: Mild - 1,500 to 2,500 SHU (Scoville Heat Units)

Origin: USA

Use With: Beef, Chicken, Turkey, Pork, Lamb, Fish, Seafood, Shellfish, Legumes, Rice, and Vegetables

Description: Enjoy the taste of New Mexico and the American Southwest in your very own kitchen and add color, piquancy, and vibrant chile flavor to your favorite dishes without a lot of heat. New Mexico Red Chile Powder is an essential ingredient for authentic tasting New Mexican, Southwestern, and Tex-Mex dishes with its deep earthy, fruity flavor and mild heat that will have your mouth watering. Made from sun-dried, de-seeded, vine ripened chiles grown in and around the Hatch valley of New Mexico that have been ground into a fine, deep dark red powder with amazing, robust flavor that will add unmistakable character to your meals

Suggested Uses:

An essential ingredient for Southwestern, Tex-Mex, and authentic Mexican cooking, New Mexico Chiles can be used anywhere that you would use ‘Cayenne’, ‘red chile powder’, ‘red pepper’, ‘crushed red pepper’, ‘pepper flakes’, or any variety of dried chile powder or paprika for a deep, rich chile flavor with mild heat

Use in innumerable Southwestern, Tex-Mex, and Mexican recipes including: Carne Adovada, Carne Asada, Carnitas, Fajitas, Tamales, Tamale Pie, Enchiladas, Ranchero Sauce, Frito Pie, Cowboy Beans, Tortilla Soup, and much, much, more

• Add it to marinades, sauces, soups, stews, dressings, and dips
• Add to dry rubs for meats, fish, and vegetables for roasting or the grill
• Use in your favorite chili con carne or barbeque sauce recipe to add rich chile flavor with a hint of heat
• Add a dash to your favorite chocolate cake or cookie recipe to brighten and enhance the flavor
• Try a bit in your macaroni and cheese, corn bread, casseroles, guacamole, or queso (cheese) dips
• Sprinkle over the top of scrambled eggs, baked or smashed potatoes, popcorn, pizza, deviled eggs, nachos, or on any menu item you would want to add a bit deep chile flavor and subtle heat