Dried Hatch Pepper Ristras
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$52.79
For Chefs & Produce Managers Food Service: 323-584-4940 Produce Managers: 800-468-7111
Quantity/Pack: 1 Ristra
Seasonality: Year-round
Origin: USA
Melissa’s Dried Hatch Pepper Ristras are 18-inches long and feature beautiful, deep red Hatch peppers that are hand-strung and dried in the hot New Mexico sun. While some chile ristras are treated with shellac to preserve their beautiful color for decorative purposes, Melissa’s Dried Hatch Pepper Ristras are untreated and completely edible.
Ristra, meaning “string” in Spanish, has a long tradition as a cooking staple in southwestern cuisine. Dried peppers can be cut from the ristra and soaked in water for 30 to 60 minutes to rehydrate for red sauce, salsa, soups and stews. Or, peppers can be ground with a mortar and pestle to make chile powder to season eggs, spaghetti sauce or hamburgers. Depending on your taste, chile pods can be plucked from the ristra, washed and crumbled atop any dish that needs a spark of heat.
When using dried peppers, it’s a good idea to wear latex gloves to protect your skin. Rinse and dry peppers, then remove the stems and seeds, which can be bitter. To bring the flavor out of hibernation, flash roast them in a dry plan on the stove for a few minutes.
Dried Hatch Pepper Ristras are an iconic tradition in the southwest, particularly in New Mexico, where prized Hatch peppers grow in abundance in peak summer months. Although edibility was the original purpose of the beautiful and bright ristras, today, they are considered quintessential décor in homes throughout New Mexico and parts of Arizona, where they symbolize prosperity and hospitality.
Whether used as decoration or a flavorful spice, Melissa’s Hatch Pepper Ristras are a must to bring southwestern culture and flavor into your home.
When stored in a dry area with little humidity, ristras will last for 2 to 3 months. To dust, mist with water and allow to air dry.
Ristra, meaning “string” in Spanish, has a long tradition as a cooking staple in southwestern cuisine. Dried peppers can be cut from the ristra and soaked in water for 30 to 60 minutes to rehydrate for red sauce, salsa, soups and stews. Or, peppers can be ground with a mortar and pestle to make chile powder to season eggs, spaghetti sauce or hamburgers. Depending on your taste, chile pods can be plucked from the ristra, washed and crumbled atop any dish that needs a spark of heat.
When using dried peppers, it’s a good idea to wear latex gloves to protect your skin. Rinse and dry peppers, then remove the stems and seeds, which can be bitter. To bring the flavor out of hibernation, flash roast them in a dry plan on the stove for a few minutes.
Dried Hatch Pepper Ristras are an iconic tradition in the southwest, particularly in New Mexico, where prized Hatch peppers grow in abundance in peak summer months. Although edibility was the original purpose of the beautiful and bright ristras, today, they are considered quintessential décor in homes throughout New Mexico and parts of Arizona, where they symbolize prosperity and hospitality.
Whether used as decoration or a flavorful spice, Melissa’s Hatch Pepper Ristras are a must to bring southwestern culture and flavor into your home.
When stored in a dry area with little humidity, ristras will last for 2 to 3 months. To dust, mist with water and allow to air dry.
