New Mexico Red Chiles

Possessing an earthy, sweet flavor with hints of acidity, grassiness, and dried cherry undertones, the New Mexico Red Chile, capsicum annuum, is a tasty way to experience the sunny foods of the American Southwest. A staple of New Mexican cuisine, the New Mexico Red Chile is on the mild side with just a touch of crisp, clean heat.

Our New Mexico Chiles are of the NuMex 6-4 variety and are grown in the Hatch Valley. There are approximately 2-3 dried chiles per ounce. The heat measures at 800-1,400 SHU (Scoville Heat Units). For scale, a jalapeño can range from 2,500-8,000 SHU.

Tips From Our Kitchen

New Mexico Chiles are used to add piquancy to red sauces, chile con queso, chile rellenos, chile verde, chutneys, salsas, soups, seasonings, stews and dry rubs. Whole dried pods can be ground in your spice or coffee grinder, with or without the seeds, depending on your heat tolerance. Toast them in a hot skillet for about a minute a side to release additional flavor. Rehydrate by pouring hot water over them; let sit 10-15 minutes. Don't let them soak longer, or they can become bitter.

This product is certified kosher.

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