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Roasted New Mexico Red Chile - Medium (Case)
by Mark Shelly Date Added: Wednesday 21 March, 2018
I am back. You know a product is good when you ask for if every year. I tend to use the mild roasted green chile in scrambled eggs (I put the chile in the hot pan first to dry it out a little before adding the eggs). I like to use the red when I make chili for me. Since I am from New Mexico (40 years removed), I tend to miss the fire roasted chile (and sopaipillas) the most and all I can get around here are the Anaheim variety a few months a year. My sopaipillas don't puff up either, but that is a different problem.

Rating: [5 of 5 Stars!]

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