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Also known as: dried anaheim chiles, dried red new mexico peppers, dried hatch chiles, dried colorado chiles, dried chile nuevo mexico, dried New Mexico chiles, dried red New Mexico chiles, dried new mexican red chiles, dried hatch red chiles, dried chile colorado, dried new mexico red chiles
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dark place, they stay flavorful for about 6 to 12 months. After that, they may become brittle and lose their potency.
Look for pods that are still slightly flexible and not completely brittle. They should have a deep, shiny red color and a pleasant, slightly fruity aroma.
Guajillo chiles are the best substitute as they have a similar mild heat and earthy flavor. California chiles (Anaheim) are also a direct match.
They are considered mild to medium, typically ranging from 800 to 1,400 Scoville Heat Units (SHU).
It is recommended to wipe them with a damp cloth to remove any dust or debris from the drying process before toasting or soaking.
Yes, after removing the stems and seeds, you can grind the dried pods in a spice grinder or high-speed blender to make fresh chile powder.
They are the primary ingredient in traditional New Mexican red chile sauce, enchiladas, tamales, and various stews like Chile Colorado.
They are very similar (both are dried Anaheim peppers), but New Mexico chiles are generally grown in New Mexico and tend to be slightly more pungent and flavorful.
dried new mexico chiles is a versatile ingredient found in cuisines around the world. With 324 calories per 100g and 10.6 grams of protein, it's a nutritious addition to many dishes.
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Most recipes suggest discarding the seeds as they can be bitter and contain most of the heat; removing them results in a smoother, more balanced sauce.
