New Mexico Red Chile Powder has a deep, dark reddish-brown color and is typically only found in Southwestern and New Mexican cuisine. It has an earthy, sweet flavor with acidity, weediness, and dried cherry hints. Use this red chile pepper powder to add zest to chili, enchiladas, mac and cheese, salsas, sauces, stews, tamales, and numerous vegetable dishes. New Mexico chile peppers are mild chiles that deliver 800-1,400 Scoville Heat Units.
Guajillo Chile Pepper is slightly fruity and spicy with hints of berries and smoky undertones. Use the ground Guajillo Chile powder in enchiladas, salsas, sauces, soups, tamales, tacos, or as a topping on roasted vegetables. Ground Guajillo peppers have a mild heat, registering 2,500 to 5,000 on the Scoville scale.
De Arbol Chile Peppers have a mellow, nutty flavor with smoky, acidic heat. De Arbol Chile peppers are a standard product for making Mexican cuisine, but they have a bold heat for multiple cuisines. De Arbol Chile peppers are milder than cayenne but remain moderately spicy, measuring around 20,000 Scoville Heat Units.
Smoked Serrano Red Chile Pepper powder has a spicy, crisp flavor with a hint of citrus. It is a medium-heat chile pepper measuring 8,000-18,000 Scoville Heat Units. The smoking process of the Serrano Red Chile pepper before processing adds a rich depth to the flavor profile. Use the Serrano Red Chile pepper powder to make authentic Mexican sauces; it pairs well with mango or pineapple for a sweet and spicy salsa and is an excellent choice for adding a little spice to Pico de Gallo.
Product details
Ingredients: New Mexico Red Chile Peppers, Guajillo Chile Peppers, De Arbol Chile Peppers, Serrano Chile Peppers
Brand: Savu Birra
Item Form: Ground
Unit Count: 6.9 Ounces
Categories: Seasoning Combos, Chile Peppers and Flavored Salt, Chile Peppers and Paprika
Flavor and uses
- New Mexico Red Chile Peppers adds zest to chili, enchiladas, mac and cheese, salsas, sauces, stews, tamales, and numerous vegetable dishes
- Guajillo Chile Peppers are used in enchiladas, salsas, sauces, soups, tamales, tacos, or as a topping on roasted vegetables.
- De Arbol Chile Peppers have a mellow, nutty flavor with smoky, acidic heat. De Arbol Chile is a standard product for making Mexican cuisine.
- Serrano Chile Peppers are used to make authentic Mexican sauces, spicy salsa, Pico de Gallo.
Helpful guide
Chile Pepper Heat Guide: From Cayenne to Carolina Reaper
Quick recipe: Four chile tomato sauce tasting
Ingredients: 2 cups crushed tomatoes, 1 tablespoon olive oil, and 1/4 teaspoon each of the De Árbol, Serrano, Red Chile, and Guajillo seasonings from the pack.
Method: Divide tomatoes into four small pans or portions, warm each with oil and one pepper seasoning for 5 minutes, and compare the flavor and heat. These pack components are ground or powdered, so no rehydration is needed.
History and growing traditions
This four-pepper set brings together two regional traditions. Chile de Árbol and Guajillo belong to Mexico's dried-chile cooking heritage; Guajillo comes from dried mirasol pods and is used in adobos and sauces. The New Mexico red chile reflects Southwestern chile-growing and breeding, including New Mexico State University's early twentieth-century work. Smoked Serrano adds a preparation style that extends a pepper's use beyond the fresh harvest.
This history describes the pepper varieties, not the verified growing origin of this pack's contents.
Historical background: Mexico's INIFAP agricultural research; New Mexico State University.
