Red New Mexico Hatch Chile Powder
Grown in the famed Hatch Valley of New Mexico, the ripe red chiles used to make our Red New Mexico Hatch Chile Powder have a unique flavor all their own – a subtle sweetness and mild heat paired with faint smoky notes.
Ready to use. Add to taste.
Storage & handling
Store in a dry, cool place.
New Mexico Hatch chiles, silicon dioxide. (anti-caking agent)
While New Mexico chiles are cultivated throughout the Southwest, true Hatch chiles are only grown in the Hatch Valley of New Mexico, where fields of colorful chiles stretch north and south along the Rio Grande River. New Mexico Hatch Chiles are long, thin-fleshed chiles boasting a fruity, faintly smoky flavor, with a subtle sweetness and mild heat level.
Hatch chile are a variety of the species of the genus Capsicum, also known as peppers. Peppers 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.
Hatch chiles start off as a deep green color and begin to turn red as they mature. Both red and green Hatch chiles are cultivated and enjoyed —use is largely based on personal preference, despite subtle differences in flavor. Green Hatch Chiles are said possess a smokier, more intense flavor than fully ripened Red New Mexico Hatch Chiles, which are sweeter and slightly hotter.
This version of chorizo, typically served in the American Southwest, is a bit hotter than most traditional Mexican varieties due to its use of the tiny, hot tepin chile. Our New Mexico Chile Powder provides mild heat, flavor and a signature bright red color. Serve it in tacos, tortas, tostadas, with eggs or in casseroles.