New Mexico Chile

• For making authentic New Mexico red chile sauce: Rehydrate dried New Mexico chiles and blend them into a smooth puree. Sauté with garlic and onions, then simmer with broth and spices for a flavorful, versatile red chile sauce used in enchiladas, burritos, and stews.
• As a ground chile powder in dry rubs: Grind dried New Mexico chiles into a fine powder and combine with other spices like cumin, oregano, and garlic powder to create a Southwest-inspired dry rub for grilling meats like chicken, pork, and beef.
• To add depth to Southwestern stews and soups: Whole dried New Mexico chiles can be added to stews and soups to impart a mild heat and complex, earthy flavor. Remove the stems and seeds before adding to the pot for a less intense heat.
• In flavorful marinades for grilled meats and vegetables: Rehydrated and pureed New Mexico chiles can be blended with citrus juices, oil, and herbs to create a vibrant marinade for grilling proteins and vegetables, infusing them with a characteristic Southwest taste.
• For creating vibrant chile oil: Gently heat dried New Mexico chiles in oil to infuse it with their flavor and color. Strain the oil to remove the solids, resulting in a vibrant and flavorful chile oil that can be drizzled over dishes for a touch of heat and visual appeal.
• As a key ingredient in enchilada sauce: New Mexico chiles are a staple in authentic enchilada sauce recipes. They provide a unique flavor profile that is both earthy and slightly sweet, contributing to the distinct taste of this classic dish.

• Rich in Vitamin A, supporting vision, immune function, and skin health.
• Contains capsaicin, which may help boost metabolism and reduce inflammation.
• Good source of antioxidants, protecting cells from damage caused by free radicals.
• May contribute to cardiovascular health by improving circulation.
• Provides dietary fiber, aiding digestion and promoting gut health.
• Low in calories and fat, making it a healthy addition to meals.

New Mexico chiles can be stored in several ways to maximize their shelf life. Dried chiles should be kept in an airtight container in a cool, dark, and dry place, like a pantry, to prevent them from becoming brittle or losing flavor. They can last for up to a year this way. Chile powder should also be stored similarly, using an airtight container away from heat and light. Fresh chiles can be refrigerated in a plastic bag for up to a week. For longer storage, consider freezing fresh chiles. Simply wash, dry, and place them in a freezer-safe bag or container. They can be used directly from frozen in cooked dishes.