Dried New Mexico Chiles
Straight from “The Land of Enchantment,” New Mexico Chiles were first cultivated by indigenous communities in the Southwestern United States for their earthy spice. At just 800-1,400 Scoville units, these chiles are mild but flavorful, and today, they’re the make-or-break ingredients in popular New Mexican dishes, from enchiladas to carne adovada—even spicy margaritas! Now doesn’t that sound enchanting?
Rinse chiles in plenty of cold water, draining well and letting them air dry. Wash hands thoroughly after handling and avoid eye contact!
Toast chiles–whole or in strips—in a medium skillet for 15-30 seconds on each side. When you get a nice roasted pepper aroma and start to see some darkening, your chiles are toasted and ready to be ground!
Pour hot water over dried chiles and steep for up to half an hour or until soft and supple. Steeping times will vary by chile variety and size. On average, one half ounce of dried chiles reconstitutes into two ounces of hydrated chiles.
To keep dried chiles fresh, store them in an airtight container in the pantry, or for longer lasting shelf-life, in the freezer.