Use the New Mexican chilli to bring the lightly pungent flavours of onion & garlic, a subtly sweet smokiness and earthy depth to chilli sauce and salsa. These red chillies have a fairly mellow heat, which builds in the back of the mouth.
Dried red New Mexican chillies are most often used to make New Mexico red chilli sauce. Soak the pods with a bay leaf and simmer until soft, then blend to a puree. Add cumin, oregano, garlic and salt to taste. This sauce is a great accompaniment to tacos, enchiladas and chilli con carne.
This 1kg bag is ideal for catering purposes. A smaller 60g pack of New Mexican chilli is also available.
The New Mexican chilli was originally cultivated in 1894, by a Mexican horticulturist called Dr Fabián Garcia. He selected varieties of Pasilla, Colorado and Negro chillies to cross-breed, and his final version of the New Mexican chilli is now an integral part of the cuisine in New Mexico. It is also one of the most popular chillies in the Southwestern United States.
Ingredients: New Mexican chilli.
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