Description
Southwestern red chiles run darker and more assertive than a California – earthy, a little sweet, and genuinely hot rather than just colorful. This is the chile in a New Mexican red sauce, the one that goes over enchiladas and into a pot of posole.
Stem and seed, toast a few seconds a side, then soak in hot water and blend. They have enough flesh to purée into a sauce with body on their own, so you don't need to build around them the way you would with a thinner, hotter chile.
Ingredients
Dried southwestern chile peppers.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
