De-Stemmed Red New Mexico Hatch Chiles
Red New Mexico Hatch Chiles are highly coveted for their complex flavor and subtle heat that has been carefully cultivated for the past century in the Rio Grande region of New Mexico. Their long, thin-fleshed, fully ripened pods emit an earthy flavor with undertones of cherry that complements a recipe without killing it with spice.
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Rinse and soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cool at least 10 minutes.
Storage & handling
Store in a cool, dry place.
Dried new mexico chiles.
Grown in the Hatch Valley of New Mexico for decades, Hatch chiles have a slightly fruity yet faintly smoky flavor, with a subtle sweetness and pleasantly mild heat level. While New Mexico chiles can be cultivated throughout the southwestern United States, to be called Hatch chiles they must be grown in the Hatch Valley of New Mexico. In the Hatch Valley, fields of these chiles stretch north and south along the Rio Grande River, thriving in the hot days and cool nights the region provides.
Hatch chiles start off as a deep green color and begin to turn red as they mature. Once fully ripened, red New Mexico Hatch chiles generally have a bit more heat than younger green New Mexico Hatch chiles.
Also known as California chiles, Magdalena chiles, chile colorado or chile seco del norte, New Mexico chiles were first cultivated in the United States around 1915. As their name implies, they were first grown in the state of New Mexico, but they are now cultivated throughout the American Southwest. Interestingly, varieties grown in the state of New Mexico tend to be slightly hotter than those grown elsewhere in the United States.
With their stereotypical shape (spoon-shaped elongated pods), Red New Mexico Hatch Chiles are often used for stringing "ristras," an arrangement for drying pepper pods by threading them onto a long string. While decorative, ristras originated as an efficient way to dry fresh chiles for later use.
Part of the Capsicum family, this broad species of peppers has been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400s when they were brought to Spain and quickly traded for their variety and as a cheaper alternative to the pricey peppercorns. Now, regional influence and cultivation has created wide variety of variations that are unique to specific cultures.
The cultivation of this specific breed of peppers began in the U.S. around 1915. New Mexico Chiles (as their name implies) are cultivated throughout the southwest states especially New Mexico. They are also widely grown in California (including the areas around Anaheim, source of yet another name for these peppers) and throughout Texas where fields of these agricultural treasures stretch north and south along the Rio Grande River, thriving in the hot days and cool nights the region provides.
New Mexico Chiles start off deep green but gradually turn red as they mature. The fully ripe, red New Mexico chiles used to make this chile powder generally have a bit more heat.
The varieties grown in New Mexico tend to be slightly hotter than those grown elsewhere in the U.S.