Whole Dried New Mexico Red Chile Peppers

Whole Dried New Mexico Red Chile Peppers have a deep dark reddish-brown color and is typically only found in Southwestern and New Mexican cuisine. The Whole Dried New Mexico Red Chile Peppers have an earthy, sweet flavor with hints of acidity, weediness, and dried cherry. Use the Whole Dried New Mexico Red Chile Peppers to add zest to chili, enchiladas, mac and cheese, salsas, sauces, stews, tamales, and numerous vegetable dishes. New Mexico Red Chile Peppers are mild chiles that deliver 800-1,400 Scoville Heat Units.

Product details

Ingredients:  Whole Dried New Mexico Red Chile Peppers

Brand:           Savu Birra

Item Form:    Whole Dried

Unit Count:   1.5 Ounces

Flavor and uses

• New Mexico Red Chile Peppers have an earthy, sweet flavor with hints of acidity, and dried cherry
• New Mexico Red Chile Peppers are perfect to add zest to chili, enchiladas, mac and cheese, salsas, sauces, stews, tamales, and numerous vegetable dishes
• New Mexico Red Chile Peppers are a convenient way to add depth of flavor to your dishes
• New Mexico Red Chile Peppers register between 800-1,400 Scoville Heat Units

Explore related products

Explore all whole dried chile peppers, or browse our chile peppers and paprika.

Prefer the ground format? See New Mexico Red Chile Pepper.

Helpful guide

How to Cook with Whole Dried Chile Peppers

Quick recipe: New Mexico red chile sauce

Ingredients: 3 whole dried New Mexico red chiles, 1 cup warm water, 1 garlic clove, and salt to taste.

Method: Remove stems, toast chiles briefly without scorching, soak until pliable, then blend with garlic and enough water to make a sauce. Simmer 10 minutes.

History and growing traditions

New Mexican chile developed from regional chile-growing traditions in the American Southwest. At New Mexico State University, Fabián García began selecting local chiles in the late 1800s and released New Mexico No. 9 in 1913, helping define the New Mexican pod type. Growers dry ripe red pods for the red chile sauces and seasonings associated with New Mexican cooking.

This product contains whole dried peppers, which can be rehydrated for sauces and stews. This history describes the pepper variety, not the verified growing origin of this batch.

Historical background: New Mexico State University.