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. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
New Mexican red chiles
Half-pint jar and lid
Place dried chilies in the bottom of the glass jar you are using. In a pan over very low heat warm the honey. If you are using raw honey as I did it will solidify over time so just dig some out and warm. When liquefied, pour into the jar over the chilies and let set for at least a few days before using. Keep in the refrigerator for up to two weeks.