Chimayo Chile Sauce - 11 oz.

We sourced our Chimayo Chiles directly from Chimayo, New Mexico -- a city that is famous for its peppers. When we first tasted this sauce, which was created by David Bowen (one of the original founders of Pappardelle’s), our product tasting team was literally eating it by the bowlful. This sauce combines wonderfully with all of our southwestern inspired pastas.
  • - Hatch Green Chile Pappardelle Chile Rellenos

    - Salsa Veracruz with Chicken & Green Jalapeño Fettuccine

    - Southwest Chicken over Chipotle Black Bean Tagliatelle

  • To prepare, heat on a stovetop for 4-6 minutes (stirring occasionally) on low/medium heat or in a microwave (in a microwave safe container) on medium for 1-2 minutes. The sauce should be heated to 165 degrees Fahrenheit.
  • Tomatoes, Onions, Water, Heavy Cream (Mono and Diglycerides, Polysorbate 80, Carrageenan), Red Bell Peppers, Extra-Virgin Olive Oil, Garlic, Chicken Stock (Roasted Chicken Stock, Mirapoix Stock (Carrot, Celery, Onions), Dried Chicken Stock, Salt, Gelatin, Water, White Wine), Chimayo Chile Peppers, Almonds, Sesame, Pork Base (Roasted Pork, Salt, Hydrolyzed Corn Protein, Maltodextrin, Autolyzed Yeast Extract, Seasonings (with Hydrolyzed Corn, Soy, Wheat Protein, Yeast Extract, Dextrose, Lactic Acid), Hydrolyzed Soy, Wheat Gluten Protein), Spices.

    Contains: Milk, Tree Nuts, Wheat.

  • Pappardelle's Chimayo Chile Sauce Nutritional Statement