From Mexico. Made from a special variety of jalapeños grown only in Chihuahua, these dried, smoked, red little babies give a medium kick and a distinct, smoky flavor to Cajun, Caribbean, Latin American, Mexican and Southwestern recipes. Great in dishes using poultry, meats and vegetables like winter squash. To use, rinse with warm water first, then soak in hot water for 10 minutes to rehydrate. Then just dice or puree before adding to your dish.
5,000 to 10,000 Scoville heat units