Dried ‘Anaheim chilies”, known as ‘Chili passado’ or ‘Chile eco del norte’
Grown in California
Heat scale:2-3 out of 10
California chiles are darker, deeper red in color, and mildly pungent than new Mexican chiles.
California chiles are an excellent compliment to breakfast burritos, egg dishes, soups, stews, vegetable dishes and in a red sauce used on enchilades or in tamales.To bring out more flavor dry roast them in a skillet before using to release a subtle depth of smoky flavor.
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