New Mexico chiles (aka Anaheim Peppers) have a mild smooth flavor. Red chiles (a ripened green) are slightly sweeter, while green chiles contain a delicate smoky flavor. Color is not typically a heat indicator. Both colors are good for using in Southwestern dishes when less heat is desired, and complement eggs, stews, fruit salsas, and vegetable dishes. Ingredients: Anaheim chiles, silicon dioxide (anti-caking agent).
Spice Fun Fact: Contrary to popular belief, while hot from proximity, the heat from chile peppers does not actually come from the seeds, but rather the membrane.
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