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Low Fat | Vegetarian

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 - 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 - 12,000.

Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.

How to prepare dry chiles for use in recipes

ALITAS DEL DIABLO (DRY RUBBED CHICKEN WINGS)

 Ingredients:

40 chicken wings
1 cup seasoning salt
1/4 cup paprika
2/3 cup chimayo New Mexican chile powder
1 tsp. ground ginger
1 tsp. ground nutmeg
2 tsp. ground dry mustard
1 tsp. ground cloves
1 tsp. dry mesquite-flavored seasoning mix
2 Tbsp. garlic salt
1 Tbsp. black pepper
1 cup brown sugar

Instructions:

To prepare dry rub:

In a large bowl combine all the spices thoroughly. Spices can be substituted according to taste.

To prepare and cook the wings:

Coat each wing thoroughly with the dry rub mixture at least 2 hours before cooking. Preheat a hot grill and cook the wings over hot coals until golden brown.

Yields 8 servings.

Recipe from Latina Magazine.

Added 09/15/07.