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Steam-Treated Red New Mexico Hatch Chile Powder

Grown in the famed Hatch Valley of New Mexico, the ripe red Hatch chiles used to make our Steam-Treated Red New Mexico Hatch Chile Powder have a unique, complex flavor – a subtle sweetness and mild heat paired with faint smoky notes.

  • Fruity, slightly smoky flavor with subtle sweetness

  • Fine-textured powder

  • Mild heat level ranging from 700 to 4,000 Scoville Heat Units

  • D'allesandro
    Price: $35.30
    $1.96 / Ounce

    This product will be returning soon!

    Suggested uses

  • Use in enchilada sauces, chili, stews, BBQ ribs and corn bread

  • Smoky flavor complements poultry, meats and fall squash

  • Perfect addition to marinades, spice rubs, or a traditional adobo

  • Basic prep

    Ready to use. Add to taste.

    Storage & handling

    Store in a cool, dry place.


    Dried New Mexico Hatch chiles, silicon dioxide. (anti-caking agent)

    Our Steam-Treated Red New Mexico Hatch Chile Powder is made of ripe red New Mexico Hatch chiles that are ground into a fine powder. Grown in the famed Hatch Valley of New Mexico, Hatch chiles have a blend of subtle sweetness and mild heat paired with faint smoky notes, giving the chiles a unique flavor all their own. This chile powder has been steam-treated for additional protection from pathogens.

    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, but as they mature, the chiles begin to turn dark red. 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

    Sonoran-Style Chorizo

    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.