Red Chile Puree

Red chile puree is a smooth paste made from ground red chile peppers, typically ripened and dried before processing. The peppers are often rehydrated and then blended into a thick liquid. The specific type of chile pepper used can vary, influencing the final flavor and heat level.

Red chile puree is primarily used to add a distinct spicy flavor and a vibrant red color to foods. It serves as a key ingredient in many Mexican and Southwestern dishes, as well as ethnic sauces and marinades. Manufacturers use it to enhance the taste profile and visual appeal of products like enchiladas, sauces, and seasoned meats.

Red chile puree is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. The capsaicin in chiles, responsible for their heat, is being studied for various potential health effects, but research is ongoing and evidence is mixed regarding significant benefits or risks at typical dietary intakes. International bodies like JECFA have evaluated capsaicin, but no specific numeric limits are typically set for the whole food ingredient in this context.