The New Mexico chile is a bit of a chameleon. Originally from northern Latin America, the Capsicum annuum is also called the California Chile or chile Colorado. New Mexico chiles are found in a range of cultures including Portugal, Spain, and China. They are mildly hot and popular for use in red sauces, salsa, rice dishes, stews, and soups. The flavor is rich with undertones of wild cherries - perfect for use in stirfrys or fish marinades. For use in sauces, marinades or stews, remove the stems and seeds. Once cleaned, reconstitute chiles by soaking them in hot tap water or stock for 20-30 minutes. The longer you soak the chile, the softer they will become; however, soaking the chiles too long may weaken the flavor. Also, make sure to save the liquid to use as a flavorful stock. New Mexico Chiles will last for 12 to 24 months if kept in low humidity and alone in a plastic bag or container. Size- 1.00 OZ.