Chiles from the Hatch region of New Mexico are celebrated for a reason. Our New Mexico Red Chile Flakes are smoky and fruity, with a hint of cherry and a deep, almost tobacco-like low note. The heat is up-front and present at first bite, but is mild and fades until it’s little more than a brisk mouthfeel. These chiles develop their complex flavor from the combination of hot days, cool nights, and mineral soil prevalent through much of New Mexico. These chile flakes range from 500-3500 Scoville Heat Units (SHU).

These New Mexico Chile Flakes come from the Big Jim chiles, a cultivar developed by a member of the Franzoy family—the first family of chile farming in Hatch, NM—in cooperation with the Chile Pepper Institute at the New Mexico State University. Once matured, the Big Jim chiles are dried and then crushed to make the chile flakes. Big Jim chiles are in the Guinness Book of World Records as the cultivar that produced the longest chile pepper ever, recorded at a staggering 17 inches long.

Tips From Our Kitchen

You can use New Mexico Chile Flakes anywhere that you would find regular red pepper chile flakes. Infuse your favorite oil with chile flakes for a spicy, fruity base for cooking. If you wants the chiles’ spiciness to saturate your whole dish, add flakes at the start of cooking. If you are looking for a pop of more subtle heat, add them near the end of cooking. Sprinkle chile flakes over a vanilla-frosted cupcake, or mix into a dark chocolate bark for an unexpected combination of sweet and heat.

Our New Mexico Red Chile Flakes come from chiles grown in the USA.

Hungry for more information?

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