Use whole, sun-dried New Mexican Red chiles as a base for chile colorado and other sauces. Add to slow-cooked soups or stews. Or, rehydrate by covering with hot water for 15-20 minutes, removing stems and seeds, and then buzzing into a paste with your blender.
First developed at New Mexico State University, these chiles descend from the pasilla, Colorado and negro chile peppers.
Ingredients: New Mexican chile peppers.
Mexican Chicken Adobo
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