A sweet pepper with the taste of red pepper and cranberry. It’s one of the most unique chile peppers that belong to Tex-Mex cuisine. The heat is extremely mild and makes these dried hatch chiles great for beginners.
Also known as Anaheim chile peppers, this particular cultivar was developed in New Mexico before it found its way to California. When aged and dried the fruit flavors intensify and the flesh becomes even sweeter.
These New Mexico hatch red chili pods are truly epic tossed into a roasted tomato salsa or bowl of chili verde. For a more modern recipe, add one to your cranberry jam or cornbread next Thanksgiving. Add a toasted one to bottle of good tequila and allow it to infuse for a few days to create a unique spirit that when blended with a bit of lime and club soda makes for a dazzling cocktail. Fancy dessert? Grind the dried hatch chiles into a powder and add to an apple cobbler and serve with lightly whipped and sweetened cream.
The New Mexico Chile, with subtle heat, is great when used in your favorite chili, soup, sauces, rice dishes or salsa. Add to a chicken or fish marinade for a complex flavor with a punch of heat.
Basic Preparation
Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.
What Everyone is Saying About New Mexico Chiles (Hatch), Dried
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https://www.spicejungle.com/new-mexico-hatch-chiles397New Mexico Chiles (Hatch), Driedhttps://www.spicejungle.com/media/catalog/product/m/e/mexican_hatch_chiles_whole_2.jpg00USDOutOfStock/Cooking Ingredients/Dried Chiles/Cooking Ingredients/Dried Chiles/Chili Peppers<p>A sweet pepper with the taste of red pepper and cranberry. It’s one of the most unique chile peppers that belong to Tex-Mex cuisine. The heat is extremely mild and makes these dried hatch chiles great for beginners.</p> <p>Also known as Anaheim chile peppers, this particular cultivar was developed in New Mexico before it found its way to California. When aged and dried the fruit flavors intensify and the flesh becomes even sweeter.</p><p>These New Mexico hatch red chili pods are truly epic tossed into a roasted tomato salsa or bowl of chili verde. For a more modern recipe, add one to your cranberry jam or cornbread next Thanksgiving. Add a toasted one to bottle of good tequila and allow it to infuse for a few days to create a unique spirit that when blended with a bit of lime and club soda makes for a dazzling cocktail. Fancy dessert? Grind the dried hatch chiles into a powder and add to an apple cobbler and serve with lightly whipped and sweetened cream.</p>SpiceJungle254.7394New Mexico (Hatch) Chiles, Whole - 1 oz.6.26.2https://www.spicejungle.com/media/catalog/product/m/e/mexican_hatch_chiles_whole.jpg842432100299OutOfStock1 oz.395New Mexico (Hatch) Chiles, Whole - 4 oz.9.219.21https://www.spicejungle.com/media/catalog/product/m/e/mexican_hatch_chiles_whole_1.jpg842432100305OutOfStock4 oz.396New Mexico (Hatch) Chiles, Whole - 16 oz.20.0520.05https://www.spicejungle.com/media/catalog/product/m/e/mexican_hatch_chiles_whole_1_1.jpg842432100312OutOfStock1 lb.1811New Mexico (Hatch) Chiles, Whole - 5 lb. Bulk62.1862.18https://www.spicejungle.com/media/catalog/product/m/e/mexican_hatch_chiles_whole_1_1_1.jpg842432100329OutOfStock5 lb.1814New Mexico (Hatch) Chiles, Whole - 10 lb. Bulk106.67106.67https://www.spicejungle.com/media/catalog/product/m/e/mexican_hatch_chiles_whole_1_1_1_1.jpg842432100336OutOfStock10 lb.1816New Mexico (Hatch) Chiles, Whole - 25 lb. Bulk229.13229.13https://www.spicejungle.com/media/catalog/product/m/e/mexican_hatch_chiles_whole_1_1_1_1_1.jpg842432100343OutOfStock25 lb.5293New Mexico Chiles (Hatch), Dried444.92444.92https://www.spicejungle.com/media/catalog/product/https://www.spicejungle.com/media/catalog/product/placeholder/default/place-base.pngOutOfStockBulkDried new mexico chiles.The New Mexico Chile, with subtle heat, is great when used in your favorite chili, soup, sauces, rice dishes or salsa. Add to a chicken or fish marinade for a complex flavor with a punch of heat.Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.WholeAmerican, Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, ThaiStore in a cool, dry place.100–900, 1,000–2,5003 yearsNoAll Natural, Gluten-Free, Kosher Parve, Non-GMONone Specified