New Mexican Red Chile, Whole Sun-Dried
Use whole, sun-dried New Mexican Red chiles as a base for chile colorado and other sauces. Add to slow-cooked soups or stews. Or, rehydrate by covering with hot water for 15-20 minutes, removing stems and seeds, and then buzzing into a paste with your blender.
First developed at New Mexico State University, these chiles descend from the pasilla, Colorado and negro chile peppers.
Ingredients: New Mexican chile peppers.
Mexican Chicken Adobo
Oaktown Spice Shop has been in the Adams Point neighborhood for nine years. They focus on sourcing the absolute best-tasting version of each individual spice, then grind the spices themselves, in their shop. This means the ground spices customers find at Oaktown are bursting with flavor and are far fresher than those found elsewhere.
You can visit their own site here or find more of their spices on Keep Oakland Alive.