Diced Red New Mexico Hatch Chiles
Red New Mexico Hatch Chiles are highly coveted for their complex flavor and subtle heat, and the variety has been carefully cultivated for the past century in the Rio Grande region of New Mexico. These diced pieces of the long, thin-fleshed, fully ripened pods emit an earthy flavor with undertones of cherry that complements a recipe without killing it with spice.
For maximum flavor dry toast chiles in a hot skillet until fragrant or in a 350° oven until puffy and fragrant. Rinse and soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes.
Storage & handling
Store in cool, dry place.
Dried new mexico chiles.
Red New Mexico Hatch Chiles are grown in the Hatch Valley of New Mexico. Stretching north and south along the Rio Grande, these agricultural treasures thrive in the hot days and cool nights the region provides. The cultivation of this specific breed of peppers began in 1915 and has grown into fame over the past century.
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.
Our whole New Mexico Hatch Chiles give this dish a bold and delicious flavor profile. The name Colorado comes from the intense color provided by the New Mexico Hatch Chiles.