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Whole 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. Their long, thin-fleshed pods have an earthy, slightly smoky flavor with subtle notes of cherry.

  • Subtly sweet, fruity flavor with faint smokiness

  • 4 to 7 inches long

  • Mild heat ranging 700 to 1,250 on Scoville Heat Scale

  • D'allesandro
    Price: $11.63
    $0.73 / 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 chiles 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.

    Red New Mexico Hatch Chiles are long, thin-fleshed chiles grown in the Hatch Valley of New Mexico. They have a slightly fruity yet faintly smoky flavor, with a subtle sweetness and 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.

    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

    Carne Colorado

    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.