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Granulated Red New Mexico Hatch Chiles

Grown in the famed Hatch Valley of New Mexico, fully ripened Red New Mexico Hatch chiles are celebrated for their unique, complex flavor and mild heat. Our Granulated Red New Mexico Hatch Chiles capture the slightly fruity, faintly smoky flavor of these unique chiles in a convenient flaked form.

  • Small, irregular flakes about 1/4-inch in size

  • Slightly sweet flavor with earthy, smoky notes

  • Mild heat ranging 500 to 1,250 on the Scoville scale

  • D'allesandro
    Price: $55.50
    $3.17 / Ounce

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    Suggested uses

  • Incorporate into chili, salsas and sauces

  • Add bold flavor to soups, stews or rice dishes

  • Chop and add to marinades for chicken or fish

  • Basic prep

    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 a recipe that will cook for at least 10 minutes.

    Storage & handling

    Store in cool, dry place.

    Ingredients

    Dried new mexico chiles.

    Easily add the complex flavor and mild heat of authentic red New Mexico Hatch chiles to any recipe with our Granulated Red New Mexico Hatch 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. Our Granulated Red New Mexico Hatch Chiles are cut into small flakes, about 1/4-inch in size.

    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.

    Chiles, which are part of the Capsicum family of plants, have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, chiles were not introduced to Europe and Asia until the late 1400s, when they were brought back to Spain by explorers. There, they were quickly traded for their bold flavors and as a cheaper alternative to pricey peppercorns. Now, regional influence and cultivation has created wide variety of chile varieties that are unique to specific cultures.

    Classic recipe

    Spicy “Three Sisters” Stew

    In the Native American mythology of the Southwest, squash, corn and beans are known as the “three sisters.” This vegan stew celebrates the three sisters legend, owing its spicy heat to our New Mexico Chile Flakes, which are ubiquitous in the Southwest.