Chile Meco


Very special jalapenos in Mexico are chosen to vine ripen and age to a raisin-like consistency, then smoked for several days. The result is a chile meco, which can be re-hydrated in warm water and chopped or blended for any number of uses – marinades, sauces, dips, stews…try mixing a teaspoon while frying your onions in oil for a smokey start to your next dish!


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