[{"id":236473483450,"handle":"the-chef-who-has-it-all","updated_at":"2023-06-06T22:05:02-07:00","published_at":"2020-11-17T15:57:25-08:00","sort_order":"alpha-asc","template_suffix":"","published_scope":"web","title":"Chef Who Has It All","body_html":""},{"id":28138727,"handle":"chiles","updated_at":"2023-06-06T19:35:04-07:00","published_at":"2014-09-17T13:20:00-07:00","sort_order":"alpha-asc","template_suffix":"","published_scope":"global","title":"Chiles \u0026 Paprika","body_html":"","image":{"created_at":"2016-03-26T15:56:50-07:00","alt":null,"width":1024,"height":1024,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0604\/1077\/collections\/Chiles_Erin_Scott_cropped-0523.jpg?v=1459033010"}}]
With mild heat and a smoky flavor, this chile will make your mole sing! Try in sauces or rehydrate for rellenos. To use, rehydrate in hot water for 15 minutes. Remove stem and chop or process. Or add a whole dried chile to a pot of beans or long-simmering soups or braises and remove before serving. 4,000 - 5,000 Scoville Heat Units.
