New Mexico Chiles (Hatch), Dried

Also known as Anaheim chile peppers, this particular cultivar was developed in New Mexico before it found its way to California. When aged and dried the fruit flavors intensify and the flesh becomes even sweeter. These chiles are truly epic tossed into a roasted tomato salsa or bowl of chili verde. For a more modern recipe, add one to your cranberry jam or cornbread next Thanksgiving. Add a toasted one to bottle of good tequila and allow it to infuse for a few days to create a unique spirit that when blended with a bit of lime and club soda makes for a dazzling cocktail. Fancy dessert? Grind into a powder and add to an apple cobbler and serve with lightly whipped and sweetened cream.