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.
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.
zest from 2 orange, 2 limes and 2 lemons
1 Tbsp. paprika
1 Tbsp. ground cinnamon
1-3/4 tsp. salt
1 Tbsp. packed brown sugar
1 tsp. Chimayo chile powder
1 tsp. curry powder
1/4 tsp. peppercorns
1/2 tsp. ground coriander
Preheat the oven to 225F. Put the citrus zest in a shallow pan and put them in the oven for about 20-30 minutes, or until they become leathery but not brown. Let the zest cool completely, then put the cooled peels in a spice grinder with the remaining ingredients and grind until the peels are pulverized.
Store the rub in an airtight container for up to 3 weeks.
This makes a wonderful rub for seafood, poultry and pork dishes.