I’m So Chile
We moved specifically to Pueblo, Colorado just so we could bring you this sauce. This has been in private development for a long time. We here at PexPeppers are PROUD to present: ‘I’m So Chile’ Pueblo Chile Hot Sauce! This is a mild sauce so ANYBODY can eat it!
The Pueblo Chile is a Mira Sol variety of chile meaning the pods grow towards the sun instead of having pendular (hanging) pods. The heat ranges from 5,000 up to 20,000 scoville and they have AMAZING flavor for a green chile. These chiles were brought from Mexico in 1910 by a seed salesman and were forgotten about until the 1980’s. In the 1980’s Mike Bartolo from Colorado State University successfully grew some and it’s been grown ever since!
This started out as our personal enchilada sauce that we use here at home. After a few recipe tweaks we are extremely happy with the final result. We took the Roasted Pueblo Chile direct from Musso Farms and combined it with roasted garlic, onion, and lime juice. The flavor starts out as sweet green chile, transitions to some tang from the lime juice, and then it finishes off with the great flavor of roasted garlic.
Suggested uses for I’m So Chile are:
- Pueblo Sloppers (Open Faced Cheeseburger Smothered with Pueblo Chile)
- Chicken Salad
- Fettuccine Alfredo
- Use as a replacement for Marinara sauce!
PexPeppers Pueblo Red is a hearty roasted Pueblo Chile sauce that contains the flavor of summer in each bottle. We took ripe red Pueblo Chiles that have grown in the hot Colorado sun and turned it into a thick and hearty chile sauce. Transform those boring enchiladas into something more with Pueblo Red. Use on everything you eat!!!
Ingredients: Roasted Red Pueblo Chiles, Vinegar, Water, Shallots, Garlic, Salt, Chile Powder, Cumin