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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 maintain peak flavor for about 6-12 months. They are still safe to eat after that but will lose potency.
Look for pods that are still slightly flexible and not brittle. They should have a deep, uniform red color and a shiny skin without many pale spots or dust.
California (Anaheim) chiles are the closest substitute. Guajillo chiles are also a great alternative, though they have a slightly more berry-like flavor.
They are considered mild to medium, typically ranging from 800 to 1,400 Scoville Heat Units. They provide more flavor and color than intense heat.
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-powered blender to make fresh chile powder.
They are the primary ingredient in New Mexican Red Chile Sauce, used for enchiladas, tamales, and Carne Adovada.
Taste it first; if it is bitter, discard it. If it tastes earthy and sweet, it can be used as a base for the sauce or soup.
dried new mexico red 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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