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Organic Red New Mexico Hatch Chile Flakes

Grown in the famed Hatch Valley of New Mexico, New Mexico Hatch chiles are celebrated for their unique, complex flavor and mild heat. Our Organic Red New Mexico Hatch Chile Flakes capture the slightly fruity, faintly smoky flavor of these unique, fully ripened 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 1,000 to 2,000 on the Scoville scale

  • D'allesandro
    Price: $272.70
    $1.7 / Ounce

    This product will be returning soon!

    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. Soak in hot water for 10 minutes to rehydrate or add directly to recipes that will cook at least 10 minutes. Can also be used like traditional red pepper flakes.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Organic hatch chiles

    While New Mexico chiles can be cultivated throughout the southwestern United States, 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 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 to possess a smokier flavor than fully ripened red Hatch chiles, which are sweeter and slightly hotter. We use only 100% red Hatch chiles for our organic red Hatch chile flakes for a convenient way to incorporate authentic Hatch chiles into any recipe.

    Hatch chiles are a 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 1400’s, 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.