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Peppers/Chiles
NEW MEXICO RED
Ripe form of the New Mexico green chile. A dark, intense red; fleshy
and sweet. The New Mexico red varies from medium to medium-hot. When roasted,
peeled, and dried, referred to as a chile pasado ( rarely found in this
form outside New Mexico).Commonly roasted and used in red chile sauces,
barbecue sauces, pipian sauces, chutney, salsas, rellenos, and tamales.
They are also good as rajas.
Where: Rio Grande Valley (New Mexico)
Heat: 3-5
