Here are some Hatch grown Miss Junie peppers I snagged at a roadside harvest stand about 3 weeks ago. They were green when I bought them but I let them sit in a big pan and dry out and turn red. I will save some seeds and I will boil the dried peppers in water for 25 minutes, then l will add garlic, salt, oregano and cumin and liquify that mix and then add a rue made of flour heated in oil to thicken. That is the way to make classic red chile sauce from New Mexico. Miss Junie is a fairly hot Hatch type variety so I won't doctor it for more heat. The flavor is euphoric.
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