FoodFood InformationPeppers/Chiles
A New Mexico red or Anaheim red chile that has been roasted, peeled,and dried. Traditionally prepared in this manner by the Pueblo Indians foruse during the winter months. A dull, dark orange-red, tapered, and measuringabout 4 to 5 inches long and I inch across. Thin fleshed; sweeter than thedried New Mexico red; has a dusty, toasty flavor with sweet, ripe appletones and hints of liquorice and cherry. Leaves a sharp, lingering heaton the front of the tongue. Used to flavor soups, stews, and breads.