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Peppers/Chiles

NEW MEXICO RED


Ripe form of the New Mexico green chile. A dark, intense red; fleshyand 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 thisform 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