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Mexican Chile at Farmers Chile Market
In New Mexico, although there is a prevalence of chile available from Mexico, the vast majority of people primarily eat local chile, whether it is Hatch chile, Socorro Valley chile, or northern New Mexico chile like Espanola Improved or Chimayo chile. Other than this, jalapeno is another very common chile eaten by New Mexicans, and a pickled jalapeno goes great with fried chicken, as many loyal Golden Pride customers in Albuquerque will tell you!
We still have lots of Mexican Chile!
As we are a border state, we have many people from Mexico, whether they are first generation immigrants or their family has been here for centuries. Because of this, we also have a lot of variety of more traditional Mexican foods available too! There are many types of chile peppers commonly used here such as pasilla, ancho, and chipotle. Guajillo is a chile not terribly commonly used because our red chile pods are such a great substitute, and have a better flavor and selection of heat level in my opinion.
Mexican Chile For Sale
We sell all of these varieties on our store during the chile season, but we sell online year round, barring some occasional vacations.
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Pasilla Chile – 3 oz$4.99
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Ancho Chile – 4oz bag$4.99
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Chipotle Morita$5.45
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Jalapeno Powder$3.99
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Habanero Powder$4.95
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Guajillo Chile$4.89
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Chipotle Powder$3.99
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Cascabel Chile$7.99
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Chipotle Meco$6.99
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Chile Tepin .75 Oz bag$8.88
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Dried Puya Chile$6.69
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Come for the balloon fiesta – Stay for the Chile!
The Albuquerque International Balloon Fiesta is here, and with it the population of Albuquerque almost doubles! That’s not the only great thing going on in Albuquerque during this time though. The Balloon Fiesta also coincides with the chile season!
Not only the chile season!
In addition to chile, October also means that New Mexico has new crop pinon nuts, and so much more than just red and green chile. In case you are visiting for a short time, it really is imperative that you visit a chile roaster who has all the different New Mexico delicacies available. At Farmers Chile Market, we pride ourselves on stocking many different New Mexican specialty ingredients, including many different types of chile fresh, frozen, and dried. We also carry chicos made nearby Santa Fe in the town of Espanola! We carry pinto beans from Estancia, just past the Sandia mountains too. All these products and more are new crop in October, meaning peak freshness and flavor.
Not only the Balloon Fiesta
This time also has a lot of other local events going on, which we often go out and roast chile at! We love spreading the tradition of roasted chile as far and wide as possible! In fact, if you have a place nearby New Mexico and you want to host a week of chile roasting, be sure to contact us by email! I love going on the road and roasting at different places! It usually needs a few weeks of time to set up, due to the need to contact local regulators, but I have everything we need to roast safely and up to code of just about anywhere in the states.
New Mexico Piñon Nuts
Few things are as special in the cold New Mexican months as local Piñon Nuts. They rank among red chile and pork tamales and posole as some of the things that New Mexicans yearn for when the weather get colder. The pinon tree is a beloved wood in New Mexico, and the stereotypical fire in the New Mexican winter is made with pinon. The reason why is simple: Pinon trees are the hardest of the pine trees. That hardness means that they also carry lots of nutrients up the the cones in their dense wood. Most fruit trees are hardwoods, and the best of the pine nuts also come from the hardest of the pine woods!
Where is Pinon found?
Pinon comes from pinon forests, of which New Mexico has a particularly high number of. A simple search of a forestry map shows that piñon forests cover large swaths of the state. In case you ask someone where their picking spot is, be prepared for some vague answers however. Collecting pinon nuts is a way of life for many people, particularly natives from the many pueblos around the Land of Enchantment. Because of this, many people are very cagy about giving up their source. It is actually a source of many memes, as some people are a bit tone deaf and just don’t understand that they are asking for trade secrets.
When is piñon ready?
New crop piñon nuts are typically available around the end of September, once the nights start cooling off and the cones open up. When they are ready, people all around New Mexico go and gather them, with some people braking them by hand and others using tools like vacuum cleaners or kitchen gadgets to aid in opening the cones and extracting the delicious nuts inside.
Where to buy piñon
All around New Mexico, some people will park their cars at busy intersections with large piñon signs. Although many of these people are honest sellers selling fair amounts at fair prices, there are plenty of fly by night shops selling small amounts and saying they are larger than they actually are. In case you are looking for a shop which sells guaranteed measurements of piñon nuts, stop by our store at 2010 Eubank Blvd NE Albuquerque, New Mexico 87112. We are open every year from the start of August to Christmas, and carry all kinds of New Mexican goodies such as roasted Hatch chile, ristras, chicos, beans, and much more!
These are flpur bags, but they are filled with piñon nuts! Buying New Mexico Piñon Nuts Online
For those of you looking to buy pinon nuts, we have them available on our webshop, but you can also order here:
New Mexico Piñon Nuts
$23.99 – $189.00These are 2024 new crop New Mexico piñon nuts! They come from various pinon forested lands around New Mexico. The New Mexican high desert is famous for the pinon tree, which also produces the best quality of pine firewood too! The smell of piñon fires is so characteristic of winter in New Mexico, along with […]
Starting the 2024 Hatch Chile Season
It’s late July! What that means is that the Hatch chile season is just getting started. Although some places have already started roasting chile for a few weeks, we don’t handle early chile as it almost never meets our standards. We won’t roast chile that is tender and easy to burn or shred.
This year, like others, water is an issue for farmers. The lack of water availability is the main thing which is causing chile to be grown in less and less acreage every year. More and more farmers prefer growing feed for livestock, as federal subsidies make it a guaranteed profit source with less work than chile.
That being said, we work with farmers who grow chile as a passion. This food is the lifeblood of New Mexican culture. Without chile, our cuisine would would be as bland as Colorado’s. I’m joking, they love our chile up there too!
We start roasting on August 2nd
This 2024 Hatch chile season, we will start roasting on August 2nd, 2024. As with other years, we should have Medium and Hot flavors available, with other varieties like mild and extra hot coming in about a week later. The last to arrive is the xxx-hot Lumbre chile, as it is small and tender, so needs more time to mature into the firebomb of spice it is.
As with years past, we will try to carry a lot of local produce, as well as the best peaches in the world from Palisade, Colorado. Be sure to come by any time we are open to get fantastic beans from Estancia. The new crop typically arrives in late September. We will also be carrying fresh superhot peppers, such as Carolina Reapers, Ghost peppers, and Pepper X. In addition to that, like before, we will be selling Aji Charapita, the most expensive chile pepper in the world!
In the 2024 chile season, just like the last 47 years, we will do everything in our power to ensure you have a great chile buying experience at Farmers Chile Market! Whether you are looking for a small amount or to buy 100 sacks wholesale, you can be sure that we will do our best to satisfy you. New Mexico chile is in our DNA. Whether it is fresh chile, roasted chile, red chile pods, chile pasado, chile powder, chile ristras, or something else, we will have something to satisfy you!
What we Sell at Farmers Chile Market
At Farmers Chile Market, we have a wide variety of different New Mexican products, but much of it is different at different times. There are deeper explanations of this in our post about the chile season. We are open from the first Friday of August every year until Christmas. In 2024, we will be open from Friday August 2nd! In early August, we typically have the least amount of products available, as it is quite early in the chile season. We typically have a few varieties of fresh green chile available for roasting, and also have those varieties already roasted in the freezer for people who want a smaller amount. We also often have a decent amount of dried red chile pods for sale at this time too. Other than that, we usually have chile pasado from the last year to cover the different chile flavors that people are looking for.
Dried chile
Some of our most important products are dried chile, whether they are Hatch red chile pods, Mexican chile, chile pasado, red chie powder, green chile powder, dried superhots, dried aji charapita, or something else. The main reason why is that by drying chili peppers, they can keep a good flavor for a couple years, even without refrigeration. Sun dried red chile pods are especially important in New Mexico, as they are a core component in a red chile sauce. Although a ristra you get from us will be edible, it is a better value to buy a full sack of dried chile pods, as the amount of chile is much more. Ristras are beautiful, but they take a lot of time to make, so the price is higher.
New Mexico Red Chile Pods
We normally carry New Mexico red chile pods in medium, hot, and extra hot varieties, and also try to carry the XXX-hot Lumbre chile variety when we can get it. Usually we don’t run out of these varieties of red chile pods, but occasionally shortages happen, like what happened in 2023, when most of the state of New Mexico ran out. In case we sell out of a specific variety of red chile pods, we typically have at least two trucks per week from Hatch that we can get more from. If the chile season is normal, the new crop of Hatch red chile pods comes out around late October or early November.
These sacks of red chile pods are enough for a ton of red chile sauce! Chile Ristras
These dried strings of red chile make great southwestern accent pieces for an entryway, a doorway, a kitchen, or patio! More than just that, all the ristras we sell are edible red chile! We don’t treat ristras in order to keep them as a double use item! The red chile pods that ristras are made with are quite delicious, and whip up into a great red chile sauce!
New Mexico Red Chile Powder
We carry many different varieties of red chile powder, including mild, medium, hot, extra hot, and XXX-hot varieties. In addition to this, we also try to carry ghost pepper powder, as some people are really looking for the hottest stuff they can get. Our New Mexico chile powder is made from sun dried red chile pods grown and processed right in the sunny Hatch valley of southern New Mexico. Red chile powder has a ton of different ways to cook with it, such as using it as a simple spice or making a whole chile sauce with it! We have a page dedicated just to that, so you can get more ideas about how to use red chile powder!
This spoonful of red chile powder took this Mapo Tofu dish up a notch! Hatch Green Chile Powder
We also carry New Mexico green chile powder, ranging from mild to extra-hot as well. Green chile powder is typically machine dried, as the color of sun dried green chile isn’t really appealing. Because of the machine drying process, it tends to be a little sweeter than sun dried red chile, as the sugars in the chile haven’t had the time to ferment. That being said, it still makes a great flavor base, and can add a nice chile flavor to whatever dish you want!
Chile Pasado
We roast green chile every day during the chile season! This chile needs to be preserved, and although the most common modern way is freezing, chile pasado is in some ways the best way to preserve roasted green chile. Chile pasado is roasted, peeled, and dried green chile. As the shelf life of chile pasado is years instead of days like fresh green chile, we typically have chile pasado flavors available sooner than fresh green chile. This goes especially for the chile varieties which take longer to mature enough for roasting, like extra hot and Lumbre varieties. In case you are buying chile in the very early season and can’t wait for the really spicy stuff to come out, consider getting some chile pasado to hold you over! The flavor is amazing, and it doesn’t need to be frozen!
Mexican chile
We try to carry a decent amount of dried Mexican chile as well in order to have a wide variety of chile products! The varieties we usually stock are guajillo, ancho, chile de arbol, chipotle morita, and more. Mexico has a very wide range of different types of chili peppers available, and we try to get whatever we can. I take at least two trips to El Paso every year to pick up dried chile products from Mexico. We are at our core, a chile market. I want to sell more types of chili peppers than anyone in Albuquerque!
Superhot and Exotic chili Peppers
Although we also stock plenty of fresh superhots and exotic chili peppers, we also have a large selection of dried chili pods as well! The season for these kinds of chili peppers are shorter than the Hatch chile season, so we try to stock up a lot to dry when they are available! We typically dry a lot of Carolina Reapers, Ghost Peppers, and Aji Charapita primarily. In addition to dried pods, we try to carry at least one variety of superhot chili powder like ghost pepper powder. The superhot chili peppers are fantastic for making fiery sauces, as just one pod will turn a whole pot into something that will make you breathe fire! Aji charapita on the other hand is not terribly spicy, with a heat level not too different from chile pequin. It has a nice fruity flavor profile, and makes a really nice brightening addition to many things. Personally, I love using aji charapita in a chimichurri sauce!
Fresh Chile
Green Chile
In terms of fresh chile, we try to carry five different New Mexico green chile varieties whenever they are available. These are Mild, Medium, Hot, Extra-Hot, and XXX-Hot. We start every chile season with exclusively chile from Hatch, New Mexico, but also sell chile from other popular growing regions of New Mexico as the season progresses. Regardless of where our chile comes from in New Mexico, you can be sure that we do our due diligence to find the best chile at the best price every year. In the early season, usually less varieties are available, and the late season is the same. If you come in September, we almost always have all heat levels of green chile available daily.
We roast green chile every day of the chile season! Red Chile
Around the start of September, we also carry fresh red chile out of Hatch, New Mexico. Whether you would like us to roast it for you, or if you are planning to tie a chile ristra, we should have fresh Hatch red chile available, but it frequently sells out quickly! We get fresh chile shipments 4 times a week throughout the season, so if we run out, more will be coming soon!
Superhot and Exotic chili Peppers
During the season, we also carry superhot peppers like Carolina reapers and ghost peppers in our refrigerators ready to slice up and mix with some other ingredients to make some fiery sauces! Fresh exotic peppers like Aji varieties are quite fruity, and taste better fresh than dried in my opinion. With superhots, the spice is so potent, that fresh or dried both feel quite similar. The flavor is less pronounced than other chili peppers, but the spice comes through in force!
these fresh superhots pack a punch! Other Local Produce
Although we get a small amount of products from out of state like Colorado peaches, over 95% of what we sell is locally grown in New Mexico. We get new crop pinto beans and pumpkins from Ness Farms in Estancia, watermelons and onions from several farms down in the Hatch valley, cantaloupes, honeydews, and tomatoes from San Antonio, NM in the Socorro Valley, apples from Velarde, NM, chicos from Espanola, and more. Like my dad did decades ago, I drive all around looking for different local farms to get high quality produce from New Mexican farms.
Keeping it local keeps our New Mexican community strong! What we sell online
Below is a list of all the different products we sell online. Because of various reasons, we sell less products online than in our store, but we try to have a wide variety of chile products and New Mexican goodness online too!
The Village of Hatch, NM
Hatch is a village in Doña Ana County, New Mexico, with a population usually hovering around 1,500 people, but that number fluctuates greatly as many migrant workers arrive in town for the chile season! Picking chile is incredibly hard work hunched over in the hot sun, and we in the chile industry greatly appreciate the pickers who come help us get the product to market. If you go during the Hatch Chile Festival, it feels more like a small city than a village! The area surrounding Hatch in Doña Ana county is one of the main agriculture areas of New Mexico, and also includes Las Cruces, where most of the research behind New Mexico chile is done at New Mexico State University.
The Chile Capital of the World
Nestled in the heart of the Rio Grande Valley, Hatch, New Mexico, has earned the moniker “Chile Capital of the World,” and for good reason. Its fertile soil, nurtured by the warm sun and mineral-rich waters of the Rio Grande, provides the perfect terroir for cultivating the world-renowned New Mexico chile. The distinct flavor profile, a harmonious blend of heat and deep flavor, sets Hatch chile apart, making them a coveted ingredient for culinary enthusiasts and spice aficionados alike.
History of Hatch
Hatch’s history dates back to the 19th century when settlers began cultivating crops in the fertile valley. Due to raids from native tribes, the village was settled and abandoned several times up until 1875, when the former Union brigadier general Edward Hatch served as commander of the District of New Mexico. Due to his influence, the village of Hatch was named after him. The arrival of the Santa Fe railroad extension in the 1880s further spurred the town’s development, opening up avenues for trade and commerce. Over the years, the chile pepper emerged as a staple crop, and Hatch’s reputation as a chile-growing powerhouse began to take root. Combined with work done by NMSU legends such as Fabian Garcia, Hatch began to grow its specialty crop right around the turn of the century over 100 years ago! Today, the village stands as a testament to the hard work and dedication of generations of farmers who have cultivated the land and perfected the art of chile cultivation.
Hatch Chile Festival
The Hatch Chile Festival, held annually over Labor Day weekend, is a vibrant celebration of the town’s agricultural heritage. It draws thousands of visitors from around the globe, eager to experience the unique sights, sounds, and flavors of Hatch. The festival features chile roasting demonstrations, cooking competitions, live music performances, and a parade showcasing the region’s cultural diversity. For chile enthusiasts, the festival offers a chance to sample a wide variety of chile-infused delicacies, from savory stews and salsas to sweet desserts. It’s also a great place to get a chile ristra as a souvenir, and you can even learn how to make them too!
Tie a ristra together with your friends! Visiting Hatch
For those embarking on an I-25 road trip through New Mexico, Hatch is an essential stop just 40 minutes north of Las Cruces. The village’s quaint charm, coupled with its rich agricultural history, offers a unique glimpse into the heart of the state. Visitors can explore local farms, witness chile roasting firsthand, and savor the freshest chile peppers imaginable. The scenic beauty of the Rio Grande Valley, with its vast plains and majestic mountains, provides a stunning backdrop for outdoor adventures. Whether you’re a foodie, a history buff, or simply seeking a memorable travel experience, Hatch, New Mexico, promises to leave a lasting impression. The best time to visit Hatch is during the chile season, as the town pulses with chile roasting the whole season. Many shops are closed on Monday, Tuesday, and Wednesday, so try to come between Thursday and Sunday for the best experience!
During the chile season, you will find plenty of chile roasters blasting away in Hatch. In my personal opinion, visiting a chile roaster is one of the coolest things to do when visiting New Mexico!
Restaurants in Hatch
For visitors seeking a taste of Hatch chile at its source, the village offers a delightful culinary experience. The most famous restaurant is without a doubt Sparky’s, which makes an awesome green chile cheeseburger. You might have to wait a while if you go during a busy weekend in the chile season. In case you are looking for quicker food that can be consumed on the go, make a quick stop at B & E Burritos. For those of you looking for a place to sit down, Pepper Pot is also a nice option! Valley Cafe is also nearby. These Hatch restaurants all serve up classic New Mexican dishes featuring Hatch chile as the star ingredient. From red chile enchiladas smothered in a rich, smoky sauce to green chile cheeseburgers bursting with fresh flavor, Hatch eateries showcase the versatility and deliciousness of Hatch chile. For perhaps the most chile dominant dish you can get, be sure to try out a chile relleno, which is a breaded, stuffed, and fried roasted green chile!
Stop at Sparky’s for a green chile cheeseburger! Location Of Hatch
Nestled along the banks of the Rio Grande River in southern New Mexico lies the village of Hatch, the undisputed “Chile Capital of the World.” With a rich agricultural history dating back centuries, Hatch has long been a hub for farming, its fertile soil and warm climate proving ideal for a variety of crops. It is also conveniently located alongside I-25 which makes it great for not only chile truck logistics, but also for a stop on a north-south New Mexico road trip!
These Hatch chile trucks are a common sight during chile season NMSU And Hatch
The village’s proximity to New Mexico State University (NMSU) in Las Cruces plays a crucial role in its chile fame. NMSU’s Chile Pepper Institute has conducted extensive research on chile pepper cultivars for over a century, and Hatch serves as the perfect testing ground for these new varieties. Farmers in Hatch collaborate with the university, ensuring a constant stream of innovation and experimentation, ultimately leading to the unique and flavorful New Mexico chile varieties we know and love today.
The 2024 Hatch Chile Festival
People around the world love New Mexico chile, because it has a good manageable amount of heat and a lot of meatiness that can be used to pack a lot of chile flavor into any food you can imagine. Of New Mexico chile, Hatch chile is the most famous by far. In fact, Hatch chile is a more popular way of saying New Mexico chile, though the chile varietals are named Numex at NMSU’s chile breeding program. One of the main reasons Hatch is so famous, besides the excellent terroir, is the Hatch Chile Festival. This annual festival takes place on Labor Day weekend every year, and is as big to Hatch as the Balloon Fiesta is for Albuquerque, Zozobra is for Santa Fe, or the Chile Drop for Las Cruces. Visiting a chile roaster is a great travel idea, and Hatch is the epicenter of chile roasting in New Mexico during the chile festival in 2024, and beyond!
This is what you came for Hatch Chile Festival History
The original Hatch Chile Festival was held in 1971, with just a few local growers. It was a small event for a small town, but but it was special and more and more interest developed over the years. In modern times, the festival has become quite popular, with people traveling from all over to visit. As a year had to be cancelled due to covid, 2024 marks the 52nd Hatch Chile Festival.
Welcome to Hatch! When is the Hatch Chile Festival in 2024?
The Hatch Chile Festival always takes place on Labor Day Weekend, which is August 31st and September 1st this 2024 chile season. As Labor Day is very early this year, I wouldn’t expect a huge amount of chile ristras available unfortunately. There will certainly be some farmers who purposely let their green chile ripen early instead of harvesting in order to sell ristras however, so you will definitely be able to find some nice ristras still.
If you see this water tower, head east to the festival or west to the fields! Layout of the Hatch Chile Festival
The festival has several distinct areas, with the epicenter being around the intersection of Franklin and Hall Streets. The high school pecan orchard is one major area, from there, there is a lot to do going west and south. It is overall fairly walkable, but there is a shuttle bus that you can ride that has a stop in front of the orchard on Franklin Street too. In case you are planning to go to shops on Franklin street north of the Circle K, I recommend going by car, as the shops on the road towards I-25 are more spread out and lack shade.
Where to park for the Hatch Chile Festival?
Most years, the best place to park is at the Hatch Valley High School. If you are coming into Hatch off of I-25, turn left just after the Circle K onto Herrera Rd. The pecan orchard at the high school is used to host some events, like auctions, shows, and competitions. I’ve parked there for free the last few years, but they may charge for parking at some point. From the school, you can proceed southwest to the downtown area on foot.
What to Eat at the Hatch Chile Festival
Sparky’s is located at the biggest intersection in Hatch. It’s packed around lunchtime, so expect to wait Walking southwest from the Pecan Orchard, you can find restaurants like Sparky’s to get a green chile cheeseburger. You might have to wait a while, as the lines run around the block during chile fest weekend. In case you are looking for quicker food that can be consumed on the go, make a quick stop at B & E Burritos. For those of you looking for a place to sit down, Pepper Pot is also a nice option! Valley Cafe is also nearby and has great reviews, but I can’t comment from personal experience. I will try to go this when I visit Hatch! In addition to restaurants, there are also plenty of vendors selling small foods and refrescos! You are never far from a snack or drink during the Hatch Chile Festival!
This is a stacked red chile enchilada plate from Pepper Pot! A Mostly Walkable Festival
Going further west along Hall Street, you will see more restaurants and grocery stores. When you see Village Market, if you go north on School Street, they often have a carnival with various rides and games to play at the lot on the corner of School and Hill Street. In case you are walking, there isn’t too much reason to walk much past Chile Fanatic on Hall Street, as the town gets very spread out around there. In case you want to visit the Grajeda Farms store, it’s better to go by car.
Hatch isn’t a big city, so you can walk from one side of town to the opposite side in about half an hour. As Labor Day weekend is still summertime, be sure to drink plenty of water, and rest in the shade if you need to. Stop in a grocery store or restaurant for air conditioning and refreshments if you feel overheated. The vendors here have the chile roasters blasting all day, so it can be somewhat hard to cool down without making a specific effort to do so.
The gazebo in the park is also a nice spot to sit down out of the sun! What to do at the 2024 Hatch chile Festival
Feel the pulse of New Mexico chile
This is an event that encompasses the entire town. If there is a business in Hatch, you bet it will be open during the event. I don’t really recommend driving around town unless you have somewhere specific to be. It’s way more fun to walk around and see all the sites, different stores, vendors, and artists in the community. Although Hatch is a small town, it is lively during chile season. During this event, it becomes a whole city devoted to chile. Whether you want food, candy, earrings, or fashion related to chile, you can find it. You will even find people dressed as chile, as well as people with hats decorated like ristras, chile roasters, or some other chile related thing.
You can find this sign right in the middle of Hatch! Learn to tie a chile ristra
During the festival, you will be able to see people tying chile ristras in many different places throughout the village. If they aren’t too busy, feel free to ask them to show you how to tie a ristra, and maybe you can even make your own! In case they are too busy to teach you, I have a brief guide on tying a ristra on my page about chile ristras.
You can find ristra tying classes in the Hatch Valley High School Pecan Orchard! Buy a Ristra
Hatch, New Mexico during the chile festival has more types of ristras than literally anywhere in the world! If you want to take back a chile souvenir, shopping for ristras in Hatch is a great idea. From the normal large straight sandia chile ristras, chile wreaths, chile pequin ristras, these yellow chile guerito ristras, or even garlic and onions, you can find them in Hatch during the festival!
Learn How to Roast Chile like a pro
The same thing goes with roasting chile, if the roasters are busy, try not to ask too many questions and just observe. The competition for chile roasting in Hatch is very fierce, which means the roasters need to be on point. In case you come at a very busy time and are unable to ask your questions about roasting, I have a guide to roast on a barrel roaster too! Roasting at scale is very different than roasting on a BBQ grill or an oven broiler. The heat levels need to be much higher to properly blister the chile before evaporation of water lowers the temperature. The guide above goes in depth about roasting both at home and with a giant barrel shaped pepper roaster! It has plenty of ideas for those who are roasting a little, or even those who want to set up their own chile operation!
You will have plenty of chances to see these chile roasters up close! Make a silly Chile hat and dress up!
Part of the fun at the chile fest is to be creative, and do what you can to enjoy all things chile with different people! Every year, there are competitions related to chile related fashion! You can see people dressed up in clothes that make them look like a chile pepper, or even see chile roasters made into hats!
I like his fashion! Check out a Firetruck
As a chile roaster in Albuquerque, we rely on the fire department to keep us safe, as roasting chile is dangerous. We have a first responders discount as one way of showing our appreciation to them. Hatch is no different, and there are many chile roasters who know that the fire department will be there in minutes if there is a roasting mishap. During the festival, they show off their firetrucks, and show kids how they work! My son loves firetrucks, and is always super happy to see all the different technology involved in them. He got a great explanation about it from the Hatch Fire Department!
Be sure to show your kids how cool these firetrucks are! Cool off at Icebox Brewing
Across the street from Sparky’s at the main intersection of Hatch, you can find Icebox Brewing. Next to here is often a stage with live music performances that go until about 10 pm. During the chile fest, you can find many different people enjoying a cold beer here, and there are often specialty beers which are made specifically for the Hatch Chile Festival!
This beer was spiced up by a rim of chile powder! You can find some interesting stuff at the Chile Festival A word of caution to the superhot lovers
Don’t come to the Hatch Chile Festival looking for superhots New Mexico chile is a great chile, but it isn’t going to blow you away in terms of heat if you eat ghost peppers like candy. Our chile is a huge part of our culture, but we use it for much more than just the heat. It is the soul food for us in New Mexico. Heat is important, but not the only thing we are looking for. Even our Lumbre Chile, which is arguably the hottest chile, and certainly the most consistently hot chile we grow a lot of in New Mexico only ranges around 10,000 Scoville. When you compare it to Carolina Reapers or Pepper X, it is less than 1% of the heat level. That being said, there are way more ways to cook with our chile than superhots. Additionally, you can always make a chile relleno and put ghost pepper powder in the cheese to kick it up about 10 notches. Good luck making a chile relleno with a 7-Pot. Don’t come to the festival expecting the hottest chili peppers, it isn’t about that.
Roasted green chile is the real magic of the Hatch Chile Festival The Hatch Chile Festival is a celebration of New Mexican culture and cuisine that goes far beyond just spice. If you are looking for the hottest stuff around, there are plenty of other events which may suit you better. If you want to see the celebration of many small local New Mexican businesses and enjoy the warmth of both the food and the people, the Hatch Chile Festival is for you. Welcome to New Mexico, and see you on Labor Day Weekend, 2024!
And these red chile ristras are a welcome bonus too! Hatch Chile Festival FAQ
What is the Hatch Chile Festival?The Hatch Chile Festival is the largest event in Hatch, New Mexico the Chile Capital of the World. It is an event that encompasses the whole town, with carnival rides, shows, competitions, many different vendors, and much more! 2024 is the event’s 52nd iteration!
When in the Hatch Chile FestivalThe Hatch Chile Festival is on Labor Day weekend every year, with the dates in 2024 being Saturday, August 31st and Sunday, September 1st this year. There is also a carnival and music which starts on Friday evening, the day before the main events start.
How much does the Hatch Chile Festival cost?As the festival encompasses the entire town, the base cost is free! Parking has been free in recent years, but is not guaranteed every year. If you plan to go shopping, the roasted chile will likely be about $40 a sack this year, but small amounts are also available for purchase. Additionally, there are many vendors selling different decorations, fashion, jewelry, and much more. This is an event where someone could spend $5 or $1,000 depending on what kind of shopping they do!
Is Hatch, NM worth visiting?In case you like New Mexico chile, it absolutely is worth a visit during the chile season! The Hatch Chile Festival is an especially good time, as it becomes very lively with lots to do and see. Hatch is also a great place to stop in case you are taking an I-25 road trip in New Mexico! Outside of the chile season, it is a small town without too much to do if you aren’t related to the chile business. Many local businesses are closed on Monday, Tuesday, and Wednesday.
A Culinary Odyssey through New Mexico
Where Trails Converge and Chile Reigns Supreme
New Mexico, a land steeped in history and flavor, bears witness to centuries of cultural exchange and culinary evolution. From the ancient Pueblo people to Spanish conquistadors, Mexican settlers, and American pioneers, each group has left its mark on the state’s diverse gastronomic landscape. Central to this flavorful narrative is the chile pepper, a fiery emblem of New Mexico’s identity and the cornerstone of its cuisine.
The story of chile in New Mexico begins with the Spanish conquistadors, who introduced this fiery fruit to the region in the 16th century. The Pueblo people, the indigenous inhabitants of New Mexico, quickly adopted chile into their culinary repertoire, integrating it into their traditional dishes and developing new and innovative recipes. Over time, chile became deeply entwined with New Mexican culture, symbolizing not only flavor but also tradition, heritage, and a shared identity. Often combined with local foods such as chicos, hominy, or pinto beans, red and green chile are the quintessential ingredients in New Mexican cuisine.
Pinto beans are a staple food in New Mexico, almost as important as chile! The chile pepper’s journey through New Mexico was facilitated by a network of trails forged by Spanish explorers and settlers. El Camino Real, a historic trade route that stretched from Mexico City to Santa Fe, served as a conduit for cultural exchange and the introduction of new ingredients, including various chile varieties. The Old Spanish Trail, which connected Santa Fe to Los Angeles, further expanded the reach of chile peppers and contributed to their widespread cultivation in the modern American Southwest. El Camino Real has various landmarks around I-25 in New Mexico, and is worth a visit if you are a history buff!
Las Cruces, Albuquerque, and Santa Fe: Hubs of History and Flavor
Las Cruces
Las Cruces, situated at the crossroads of El Camino Real and the Butterfield Overland National Historic Trail, played a pivotal role in the development of New Mexico’s chile industry. The city’s fertile soil and warm climate proved ideal for cultivating chile peppers, and Las Cruces quickly became a major center for chile production and trade. It also became the site of New Mexico State University, which developed the premier chile breeding program in the world. Today, Las Cruces remains a vibrant culinary destination, renowned for its chile-infused dishes and annual Chile Drop.
This might be the only chile that makes Big Jim look small! Albuquerque
Albuquerque, strategically located along El Camino Real, and intersected by Route-66 the first modern superhighway, served as a vital trading post and cultural melting pot during the Spanish colonial era. The city’s proximity to the Rio Grande Valley, a rich agricultural region, provided ample opportunities for cultivating chile peppers and other crops. Albuquerque’s culinary scene reflects this diverse heritage, offering a wide array of chile-infused dishes that draw inspiration from Native American, Spanish, Mexican, and American traditions. Albuquerque is home to Farmers Chile Market, Albuquerque’s Original Chile roaster, and a great spot to visit during the chile season! Perhaps the most famous event in New Mexico, the Balloon Fiesta roughly doubles the size of New Mexico’s largest city.
If you visit for the Balloon Fiesta, you also will arrive during chile season! Santa Fe
Santa Fe, the oldest capital city in the United States, was a major center of Spanish colonial power and cultural influence. The city’s unique blend of Pueblo, Spanish, and Mexican traditions is evident in its diverse cuisine, which features a wide array of chile-infused dishes. From traditional stews and enchiladas to innovative chile-infused desserts, Santa Fe’s culinary scene is a testament to the enduring legacy of chile in New Mexican culture.
You can grab a bowl of posole like this at the Santa Fe Plaza Cafe Hatch, New Mexico: The Chile Capital of the World
Hatch, a small town located in the fertile Mesilla Valley, has earned the moniker “Chile Capital of the World” due to its long-standing reputation for producing high-quality chile peppers. The town’s unique combination of soil, climate, and water conditions creates an ideal environment for cultivating chile peppers with exceptional flavor and heat.
History of Hatch Chile
Dr. Fabian Garcia
The history of modern chile cultivation in Hatch dates back to the late 19th century when farmers began experimenting with different chile varieties. In the early 20th century, Dr. Fabian Garcia, a horticulturist at New Mexico State University (NMSU), played a pivotal role in developing new chile strains that were better adapted to the local climate and soil. New Mexico No. 9 was a revolutionary chile that began the New Mexican chile revolution. Garcia’s work revolutionized the chile industry in New Mexico, and his legacy continues to shape the way chile peppers are grown and consumed in the state.
Dr. Roy Harper
In the 1940s and 50s, Dr. Roy Harper, a plant breeder at NMSU, developed a new chile variety known as the New Mexico 6, which would eventually become NuMex 6-4. This variety, with its thick flesh, mild flavor, and high yield, quickly became a favorite among farmers and consumers alike. Today, the New Mexico 6-4 remains one of the most popular mild chile varieties grown in Hatch, and its distinctive flavor is synonymous with New Mexican cuisine. Not to be a one hit wonder, Dr. Harper also released Sandia chile, which went on to become the most popular hot variety of New Mexico chile for decades. Even today, it is the primary chile used to tie chile ristras. The updated version, known as Sandia select is still a great chile to roast with, and we commonly sell it along with Miss Junie as our hot green chile variety. Dr. Harper was also incredibly influential in Pecan breeding for New Mexican farmers.
Dr. Roy Nakayama
Dr. Roy Nakayama, a WW2 army veteran, is another major figure in the history of Hatch chile. He helped turn New Mexico 6 into NuMex 6-4In the 1970s, he worked extensively with farmers in the Hatch Valley to create what became the largest chile in the world, Big Jim. Big Jim chile in my experience is the chile most often sought out by name, instead of simply asking for hot, extra hot, mild, et al. He is also known for the variety R Naky, which shares the name of his family’s farm.
On the shoulders of giants
The cultivation of chile in New Mexico is one that will continue for many generations to come. There are many other major farmers and horticulturalists who work hard every day to make the next great chile variety. New Varieties such as Lumbre or Ms Junie continue to be produced, and with time we will also note the people behind them as well. Perhaps in 20 years, you might even read about me and my work in the field of New Mexico chile!
New Mexico’s Heart and Soul
The chile peppers grown in Hatch and New Mexico at large are renowned for their unique flavor profile, which is characterized by a balance of sweetness, smokiness, and heat. The Hatch chile harvest, which takes place from late summer to early fall, is a major cultural event in New Mexico, attracting visitors from around the world who come to savor the fresh, flavorful chile peppers and participate in the numerous chile festivals, most notably the Hatch Chile Festival, and celebrations.
The rich and diverse culinary traditions of New Mexico are a testament to the state’s complex history and cultural heritage. From the ancient Pueblo people to Spanish conquistadors, Mexican settlers, and American pioneers, each group has contributed to the creation of a unique and flavorful cuisine that is both rooted in tradition and open to innovation.
The chile pepper, a fiery symbol of New Mexico’s identity, stands at the heart of this culinary tapestry. Its journey through time and space, facilitated by historic trails and the tireless efforts of dedicated individuals, has shaped the way New Mexicans eat, cook, and celebrate. Whether you’re savoring a bowl of red chile posole in Santa Fe, indulging in a green chile cheeseburger in Albuquerque, or attending a the chile festival in Hatch, you’re experiencing a culinary legacy that is as vibrant and diverse as the land itself.
Red or Green, New Mexico has it all! The story of chile in New Mexico is a story of resilience, adaptation, and creativity. It is a testament to the power of food to connect people, cultures, and traditions. As New Mexicans continue to celebrate their culinary heritage, they are also creating a legacy for future generations. By preserving traditional recipes, supporting local farmers and producers, and embracing culinary innovation, New Mexicans are ensuring that their food culture will continue to thrive for years to come.
Hatch Chile
A New Mexican Treasure Infused with Flavor, Culture, and Geography
Red and green chile peppers are not just ingredients in New Mexican cuisine; they’re threads woven into the very fabric of the state’s culture. Their vibrant colors adorn everything from flags and license plates to local artwork and restaurant signage. More than just decoration, these chiles are the heart and soul of countless dishes, adding fiery heat, smoky depth, and a uniquely New Mexican flavor profile. The chile season makes New Mexico come alive with a roaster on what seems like every street corner. But for the most authentic experience, look no further than Hatch chile peppers, hailing from the village of Hatch, New Mexico.
Red and Green Beauty
Beyond their culinary significance, Hatch chile peppers are also celebrated visually. Ristras, long strings of dried red chiles, are a ubiquitous sight in New Mexico. These decorative bundles, often hundreds of chiles long, add a rustic charm to kitchens and patios. More than just an ornament, dried chile pods taken from ristras can be used to infuse soups and stews with a smoky chile flavor, making them a delightful and practical souvenir or gift. The red chile pods of a ristra are the essential ingredient in a good red chile sauce.
Location of Hatch
Nestled along the banks of the Rio Grande River in southern New Mexico lies the village of Hatch, the undisputed “Chile Capital of the World.” With a rich agricultural history dating back centuries, Hatch has long been a hub for farming, its fertile soil and warm climate proving ideal for a variety of crops. It is also conveniently located alongside I-25 which makes it great for not only chile truck logistics, but also for a stop on a north-south New Mexico road trip!
These chile trucks are a common sight during chile season NMSU and Hatch
The village’s proximity to New Mexico State University (NMSU) in Las Cruces plays a crucial role in its chile fame. NMSU’s Chile Pepper Institute has conducted extensive research on chile pepper cultivars for over a century, and Hatch serves as the perfect testing ground for these new varieties. Farmers in Hatch collaborate with the university, ensuring a constant stream of innovation and experimentation, ultimately leading to the unique and flavorful New Mexico chile varieties we know and love today.
Food in Hatch
For visitors seeking a taste of Hatch chile at its source, the village offers a delightful culinary experience. Renowned restaurants like Sparky’s or Pepper Pot serve up classic New Mexican dishes featuring Hatch chile as the star ingredient. From red chile enchiladas smothered in a rich, smoky sauce to green chile cheeseburgers bursting with fresh flavor, these restaurants showcase the versatility and deliciousness of Hatch chile. For perhaps the most chile dominant dish you can get, be sure to try out a chile relleno!
Sparky’s has a great burger worth trying The Hatch Chile Festival
A significant contributor to Hatch chile’s widespread popularity is the annual Hatch Chile Festival, held on Labor Day weekend. This vibrant event attracts chile enthusiasts from all corners of the globe. The festival features cooking demonstrations, salsa competitions, and vendors offering an overwhelming array of chile-infused treats. It’s a celebration of Hatch chile’s cultural and economic significance, drawing national attention and solidifying Hatch’s position as the premier source of these prized peppers.
The Terroir for Hatch Chile
The magic of Hatch chile lies not just in its unique flavor profile but also in the specific terroir, or set of environmental factors, that contribute to its growth. Hatch benefits from a unique combination of fertile soil, abundant sunshine, and warm days followed by cool nights during the growing season. The Rio Grande provides vital irrigation, while the surrounding mountains offer protection from harsh winds. These elements combine to create the perfect environment for chile peppers to thrive, imbuing Hatch chile with its characteristic sweetness, smoky depth, and fiery kick.
New Mexico’s Fiery Heart
Hatch chile peppers are more than just a culinary delight; they are a symbol of New Mexican culture, a testament to agricultural innovation, and a product of a unique and nurturing environment. From the decorative ristras to the vibrant Hatch Chile Festival, these fiery peppers leave an indelible mark on the state’s identity. So next time you encounter Hatch chile, take a moment to appreciate not just the taste but also the rich cultural tapestry and geographical magic woven into every bite.
Hatch Chile in Albuquerque
If you are looking for where to buy Hatch chile in Albuquerque, we have it for sale every day during the chile season at 2010 Eubank Blvd NE. All of our dried red chile products come out of Hatch, including chile ristras, chile pods, powders, and more.
All of our ristras are made with chile from Hatch, NM Not Just Hatch Chile
Hatch chile is a phrase commonly used to describe New Mexico chile as a whole. Because of this, we often use the term “New Mexico chile” which is the correct terminology for the chile varieties most often grown in New Mexico which bear the designator NuMex. At Farmers Chile Market, we sell a lot of green chile, and it isn’t exclusively from Hatch. It is all grown by local farmers in New Mexico. Other areas of New Mexico grow fantastic chile too, especially the towns in the Socorro Valley, such as Lemitar, Socorro, and San Antonio, New Mexico.
In case you are trying to buy chile from Hatch, all of our chile in the month of August comes exclusively from farms in the Hatch Valley. From September onward, we often source most of our fresh green chile from farms in the Socorro Valley, which is home to Lemitar, another famous name in New Mexico chile. We source from there even though it is more expensive than chile from Hatch for a reason. It is fantastic chile. Due to popular demand, we try to always carry fresh Hot green chile from Hatch, New Mexico throughout the season. If you want green chile specifically from Hatch, just ask and we should have it. Once again, our dried New Mexico chile products are always from the Hatch area.
Not Just Pretty Peppers: Why Chile Ristras Are the Perfect New Mexico Gift
New Mexico’s vibrant culture, dramatic landscapes, and fiery cuisine all leave a lasting impression on visitors. But when it comes to picking the perfect souvenir, what truly captures the essence of the “Land of Enchantment” and offers year-round enjoyment? Look no further than the humble chile ristra.
A Tradition Steeped in History and Practicality
Ristras are more than just decorative strings of peppers; they’re a time-honored tradition with deep roots in New Mexican history. Originally, they served a practical purpose. Farmers would string chile peppers together after harvest, allowing them to dry naturally in the warm New Mexico sun. This ingenious technique not only preserved the precious crop for winter use but also added a festive touch to adobe homes, symbolizing a successful growing season and the promise of flavorful meals to come. An added benefit is that it protects the chile from birds, who love to eat chile seeds.
A Gift for Every Occasion: From Birthday Cheer to Wedding Wishes
The beauty and versatility of chile ristras make them a fantastic New Mexican gift for any occasion.
Birthdays and Anniversaries:
A vibrantly colored ristra in a festive length adds a unique touch to a gift basket. For a standalone gift, a ristra can symbolize warmth and passion, perfect for celebrating another year with a loved one.
Weddings:
Miniature ristras or artistically crafted chile wreaths make delightful favors for guests, adding a touch of New Mexican flair to the celebration. For the happy couple, a larger ristra hung above the doorway serves as a lucky charm, a fiery symbol of abundance and good fortune in their new life together.
Thinking of You or Get Well Wishes:
A brightly colored ristra with a basket of New Mexican treats is a thoughtful way to send warm wishes to someone far away or recovering from an illness. The vibrant colors and promise of future enjoyment can offer a much-needed pick-me-up.
A simple southwest souvenir:
In case you visit New Mexico, a chile ristra is a great thing to take back with you to remember your visit to the Land of Enchantment. It’s also a great thing to give as a present on your return home. The best part is that chile ristras are edible, and can make an amazing red chile sauce, just take chile off the bottom of the ristra and tuck the string back up to hide it. Be sure to check out our guide to making a red chile sauce for inspiration of how to use your ristra and bring you back to the flavors of New Mexico!
A housewarming present
A chile ristra is a great home decoration, and is a fantastic way to welcome someone into a new home. The ristra can be an exclamation point on the new phase of life someone enters when they move. More than just that, it can add a touch of spice to their cuisine for years to come!
A Gift That Goes Beyond Decoration: The Culinary Connection
Not all ristras are created equal. Look for untreated ristras if the recipient enjoys cooking. These beauties can be rehydrated and used to create everything from fiery salsas to rich stews, bringing the authentic flavors of New Mexico straight to their kitchen. For those who prefer a decorative option, treated ristras maintain their vibrant color for years, adding a touch of the Southwest to any kitchen or living space. At Farmers Chile Market, we are a simple food store, and do not treat ristras. There are many guides online to treat ristras, and it can be done with laquer, shellac, hairspray, clear acrylic spraypaint, or even melted beeswax! Just be sure the ristra is completely dry before treating it, as residual wetness inside of the chile will mold and cause the ristra to decay if it is not fully dry before treatment.
Gifting a Piece of New Mexico: More Than Just Chiles
Whether you choose a decorative or culinary ristra, you’re gifting more than just peppers. You’re giving a piece of New Mexican tradition, a symbol of resilience and resourcefulness that has been passed down through generations. Ristras represent the state’s warm hospitality and vibrant spirit. So next time you’re searching for the perfect gift, consider the humble chile ristra. It’s a gift that’s both beautiful and practical, a taste of New Mexico that will be cherished for years to come.
Beyond the Gift: Exploring the World of Ristras
For the chile aficionado on your list, consider pairing a ristra with additional New Mexican treats. A bag of red or green chile powder allows them to experiment with the state’s signature flavors in their own kitchen. Gourmets will appreciate a jar of local honey infused with the smoky heat of red or green chile. Chile pasado is a great way of taking the flavor of roasted green chile back with you, to share with friends and family. These additional touches elevate a ristra from a simple gift to a curated culinary experience, allowing the recipient to fully immerse themselves in the unique world of New Mexican cuisine.
Lifting Spirits: The Albuquerque International Balloon Fiesta
Every year, as the first blush of autumn paints the New Mexico sky, Albuquerque comes alive with a spectacle unlike any other: the Albuquerque International Balloon Fiesta. This awe-inspiring event, the largest balloon festival in the world, has captivated audiences for over five decades, transforming the city into a vibrant canvas of color and wonder.
From Humble Beginnings to Global Phenomenon:
The story of the Balloon Fiesta began modestly in 1972, with just thirteen balloons taking flight from the parking lot of a local shopping mall. It was a simple gathering organized to celebrate the 50th anniversary of 770 KOB. The following year, the event ballooned (pun intended) to become the “First World Hot Air Balloon Championship,” drawing international attention and solidifying Albuquerque’s position as the “Ballooning Capital of the World.” The Hatch Chile Festival has a similar place in giving Hatch the name “Chile Capital of the World.”
A Global Spectacle:
Today, the Albuquerque International Balloon Fiesta is a global phenomenon. Over 800 pilots from across the globe gather in Albuquerque during the first week of October, piloting a breathtaking array of hot air balloons. From whimsical cartoon characters and majestic creatures to sleek, modern designs, the balloons themselves are works of art. Witnessing hundreds of these colorful giants ascend in unison against the backdrop of the Sandia Mountains is an experience that leaves a lasting impression. The sight of the balloons casting long shadows across the desert landscape at sunrise, or their fiery glow illuminating the night sky during the “Balloon Glow” event, is a photographer’s dream and a memory maker for visitors of all ages.
Planning Your Balloon Fiesta Experience:
The Albuquerque International Balloon Fiesta effectively doubles Albuquerque’s population, attracting over 800,000 visitors eager to witness this aerial ballet. Hotels fill up fast, and planning well in advance is crucial. Every year, some people need to book hotels in cities nearby such as Los Lunas because Albuquerque hotels fill up. However, securing your ideal spot early guarantees a stress-free start to your Balloon Fiesta adventure.
A More Manageable Experience:
While the number of balloons participating has decreased slightly in recent years, the overall event has become better organized and less crowded, allowing visitors to enjoy a more comfortable experience. This shift has ensured the longevity of the Fiesta and prioritized the safety of pilots and spectators alike. Navigating the festival grounds is now easier, and concession lines are shorter, giving you more time to soak in the spectacle and capture those perfect Instagram-worthy moments.
A Romantic Adventure or Family Fun:
For the romantics at heart, a hot air balloon ride during the Fiesta is an unforgettable date idea. Soaring above the vibrant tapestry of balloons and witnessing the sunrise paint the New Mexico sky with a thousand hues is an experience guaranteed to spark a connection. For families, the Balloon Fiesta offers a wonderland of exploration. Dedicated children’s areas provide entertainment for the little ones, while educational exhibits throughout the park ignite a curiosity about aviation and the science behind these majestic balloons.
Beyond the Balloons: A Celebration of New Mexico
The magic of the Balloon Fiesta coincides perfectly with another New Mexico treasure: Hatch chile season. As you marvel at the spectacle in the sky, take a moment to savor the smoky aroma of roasting green and red chiles wafting from street vendors. Bite into a freshly roasted chile or indulge in a bowl of red chile stew – the perfect way to tantalize your taste buds alongside the visual feast. New Mexico’s distinct culinary scene extends beyond the chile, with local breweries offering craft beers and food trucks serving a variety of delicious dishes. Visiting a chile roaster is just one great idea for a fall 2024 travel experience!
Why You Should Visit a Chile Roaster
Although New Mexico is not terribly famous for too many things beyond Breaking Bad, our cuisine is worthy of praise. There is a reason why Hatch chile is so popular around the Southwest. During your trip in New Mexico, you will certainly indulge in some local food options like enchiladas, chile rellenos, carne adovada, and more. The key ingredient in all of these dishes is chile, both red and green. If you visit a chile roaster like us, you can be sure to find all different kinds of chile products, including chile ristras which are a fantastic souvenir or gift for friends back home!
The Albuquerque International Balloon Fiesta is more than just a festival; it’s a celebration of human ingenuity, artistic expression, and the boundless beauty of the New Mexico sky. If you’re looking for an unforgettable travel experience, come experience the magic of Albuquerque during the Balloon Fiesta. We welcome you with open arms, clear skies, and the promise of an adventure that will leave you breathless. So book your tickets, pack your sense of wonder, and prepare to be swept away by the magic of Albuquerque’s International Balloon Fiesta.
The Hatch Chile Season
A New Mexico Tradition
Every year, as summer wanes and the days begin to shorten, a vibrant energy pulses through New Mexico. The culprit? The Hatch chile season, a cherished time when the state comes alive with the smoky aroma of roasting chiles. From bustling farmers markets to roadside stands overflowing with vibrant red and green pods, the Hatch chile reigns supreme, its fiery spirit and unique flavor captivating locals and visitors alike. It’s something it seems like everyone in New Mexico gets excited for, and for good reason. Stocking up on your sack of chile or the year is something akin to a religious pilgrimage for us New Mexicans!
Some beautiful chile fields full of peppers during the chile season What is the Hatch Chile Season?
The Hatch chile season typically refers to the time when Hatch chile is harvested in New Mexico. This is the only time to get fresh Hatch green chiles, and also is the best time to get fresh roasted chile too. During this time, chile roasters and Hatch chile markets like Farmers Chile Market pop up throughout New Mexico and surrounding states. Although one can buy frozen green chile from many grocery stores nowadays, the varieties of chile available are much less than during the Hatch chili season. In case someone is referring to the Hatch chile growing season, it typically begins when seeds are planted, usually sometime in April depending on weather conditions.
When is the Hatch Chile Season?
Traditionally, the harvest season starts in early August, and goes until the first freeze in late October. However, in recent years, some enterprising producers have begun picking select varieties of green chile in July. It’s important to note that these early arrivals are typically “transplant chile,” grown from hot house seedlings rather than directly sown seeds. This early harvest offers a tantalizing preview of the season to come, but the true magic unfolds a few weeks later. We don’t sell until August, as we feel that chile which is harvested in July doesn’t have time to fully mature. Because of this, it is too tender, and often gets destroyed in our chile roasters. Roasting chile at scale with barrel roasters is a delicate balance, and having subprime chile will result in less than optimal roasting results. At Farmers Chile Market, we will begin roasting on Friday August 2nd, 2024 this chile season!
A Season of Transformation
In early August, typically Medium chile, such as Big Jim, and Hot chile, like Sandia and Ms Junie are available first, as most farmers start and end with planting their best sellers. Along with this, dried chile products like red chile pods and powders and chile pasado are available from the previous season. These vibrant green chiles add a smoky and vegetal heat to salsas, stews, and countless other dishes. As the month progresses, the scene transforms once again. In late August and early September, all varieties of green chile and the first fresh red chile become available. From mild to xxx-hot Lumbre chile, everything is easily purchased at a chile roaster. The full spectrum of green chile heat levels are ready to be transformed into rich enchiladas sauces, a burger topping, or much more. Many New Mexicans like me have their first fresh roasted chile of the year in a more simple way with a little shredded cheese, garlic salt, and a tortilla.
This Lumbre will light you up Peak Season Delights
September marks the pinnacle of Hatch chile season. Fresh red chile becomes availalbe, and all flavors from mild to xxx-hot are also easily gotten. This is also the time to find red chile ristras, long strings of dried red chiles that add a decorative touch to kitchens and a smoky depth to soups and stews. You can get a sack of fresh red chile at Farmers Chile Market during the months of September and October to tie your own ristra if you like! In addition to the large Sandia chile ristras, we also have small ristras made with chile pequin, or chile de arbol as it is commonly called in Mexico. We also carry special shapes like red chile wreaths, hearts, and crosses! Be sure to check out the variety of ristras we have for sale online!
Peak season has many varieties and ripeness levels to choose from! A Festival in the mid-Season
Hatch, NM is a great place to visit on Labor Day Weekend Crowds flock to the Hatch Chile Festival on Labor Day weekend, a vibrant celebration of all things chile, with cook-offs, salsa competitions, and vendors offering an overwhelming array of chile-infused delights. The air thrums with the sounds of mariachi music and laughter, a testament to the deep cultural significance of this beloved tradition. This festival, along with the rich history of local farmers collaborating with NMSU researchers is a big reason why so many people call New Mexico chile Hatch chile.
You can learn how to tie a chile ristra at the Hatch Chile Festival! A Winding Down and a Look Ahead
October signifies the gradual winding down of the season. Farmers markets become a canvas of diminishing red and green, replaced by the hues of autumn vegetables. In Albuquerque, we at Farmers Chile Market at 2010 Eubank Blvd NE experiences a final surge in demand during the Albuquerque International Balloon Fiesta. Tourists and locals alike flock to stock up on the last of the season’s bounty before it disappears until next year. The Balloon Fiesta is just one of many things to do in Albuquerque.
Although we still have chile beyond that, the demand slows down a lot, and supply also closely follows it. Chile season ends when the fields get their first freeze, typically in late October. The majority of chile in New Mexico is grown in the southern half of the state. Because of this, it is often couple weeks after Albuquerque and Santa Fe cool down. We have even roasted chile in Albuquerque when snow is falling before, but this is rare. If the weather stays warm longer, often the less popular varieties like mild and xxx-hot run out sooner, as farmers don’t plant as many fields of them. Typically entire chile fields start turning red around the same time. The way farmers plan for this is by planting different fields at different times so they can have a supply of green chile even late into the season.
Autumn Roast or Chile Pintado
One very popular thing about October chile is that more red chile comes in the sacks of chile. This chile, often called Autumn Roast or chile pintado, is something asked for specifically by many of our customers in the later months. The picture of chile roasting at the top of this article is exactly what many people are looking for! The increased ripeness of the chile leads to an overall sweeter flavor profile than a typical sack of green chile, but it isn’t as sweet as a sack of fresh red chile. One thing to keep in mind when asking for autumn roast chile, is that it roasts more inconsistently than just green chile. The more developed fresh red chile has a resilient peel that takes longer to blister than green chile. Because of this, expect it to take more time to peel a sack of it.
Late season chile often looks like this! Challenges and Enduring Passion
While the exact timing and varieties available can fluctuate from year to year, the essence of Hatch chile season remains constant. It’s a time for New Mexicans to reconnect with their heritage, share traditions with loved ones, and savor the unique flavors that have become synonymous with our state. However, the future of this beloved tradition faces challenges. Decreasing acreage dedicated to chile farming and water scarcity are forcing adjustments to the planting schedule and overall availability. The 2023 dried red chile pod shortage, when just about every chile store in New Mexico ran out, serves as a stark reminder of these vulnerabilities.
Despite the uncertainties, the enduring passion for Hatch chiles persists. New Mexico State University’s Chile Pepper Institute is actively researching drought-resistant chile varieties and exploring alternative growing methods like hydroponics. Local small businesses like ours are also working together to support chile growers and ensure the long-term sustainability of the crop. Hatch and the New Mexico chile season will likely continue to evolve, adapting to changing circumstances. But one thing remains certain: the captivating aroma of roasting chile filling the air each summer will continue to ignite a sense of joy and community throughout New Mexico.
Hatch Chile season 2024
This 2024 Hatch chile season, be sure to experience the magic firsthand, you won’t be disappointed! Visiting a chile roaster is without a doubt the best thing you can do if you visit New Mexico during the chile season. Few places in the world have places to really feel the food culture like a New Mexico chile roaster. Regardless of where you are in New Mexico, you should be able to find one blasting away and creating our state’s aroma, one sack at a time. Immerse yourself in the vibrant markets, savor the smoky flavors in traditional dishes, and witness the enduring spirit of this cherished New Mexican tradition. The chile season comes at the perfect time in New Mexico, as many events are happening around the state. Because of that, be sure to make the Land of Enchantment your fall travel destination!
We can’t wait to roast chile this 2024 season and beyond! Hatch Red Chile Powder
Hatch red chile powder, a vibrant and flavorful product hailing from Hatch, New Mexico, has become a beloved ingredient in kitchens across the country. One of its most significant advantages lies in its sheer practicality. Unlike fresh roasted chile, which require cleaning, roasting, peeling, and sometimes seeding, Hatch red chile powder comes ready to use. The dried red chile pods are already blended up and ready to use! This saves time and effort, especially for busy cooks or those new to working with chiles. Simply measure out the desired amount for a fiery kick or a subtle smoky depth. No more wrestling with stubborn skins or worrying about accidentally including too many seeds and overwhelming the dish with bitterness. Hatch red chile powder delivers consistent flavor and heat every time, making it a reliable tool for achieving culinary success.
This convenience extends to its incredible versatility. Whether you’re crafting a rich and complex red chile sauce for enchiladas or simply want to add a touch of heat and smoky flavor to a dish, Hatch red chile powder shines. Consider a Hatch red chile powder in the same way you might use cayenne chili powder or paprika. In New Mexico, we typically label how spicy it is, so use whatever heat level you think is good for you.
Using Red Chile Powder
For a quick and flavorful red chile sauce, simmer the powder in broth with garlic, onion, and spices. The powder readily hydrates and infuses the broth with its signature chile essence, creating a base for enchiladas, huevos rancheros, or even a comforting bowl of red chile stew. Need a simpler application? Sprinkle Hatch red chile powder into pasta sauces for a touch of heat that complements Italian flavors beautifully, or incorporate it into meat marinades for a smoky depth that elevates the flavor profile. Soups, stews, and even scrambled eggs can benefit from a pinch of Hatch red chile powder, the vibrant color adding a visual pop to the dish in addition to the flavor boost. For the adventurous cook, consider incorporating it into chocolate desserts like mole or even smoky cocktails for a surprising and delightful twist. The possibilities are truly endless, limited only by your imagination.
Making a Red Chile Sauce from powder
Although many purists will say you shouldn’t use flour, or a chile sauce should only be made fresh from red chile pods, sometimes powder is all you have to work with. In that case, give this recipe a whirl, and see how easy it is to make a quick red chile sauce with powder!
Ingredients:
- 1/2 cup red chile powder (choose your heat level based on your family’s tolerance)
- 2 tsp vegetable oil or lard for a richer flavor
- 3 to 4 tbsp onion, finely chopped (increasing the amount adds more flavor)
- 2-3 cloves garlic, peeled & finely chopped
- 1 tsp dried oregano(Some people don’t like this)
- 1 tsp ground cumin(Some people also don’t like this)
- 2 tsp all-purpose flour
- 2 1/2 cups water, broth, or stock for extra depth
- 1/2 to 1 tsp salt, or to taste
Instructions:
- Make a roux: In a 2-quart saucepan, heat the oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5-7 minutes.
- Bloom spices: Stir in the oregano and cumin, and cook for about 30 seconds until fragrant.
- Thicken with roux: Sprinkle in the flour and stir constantly for 2-3 minutes until the mixture forms a roux and turns a light golden brown.
- Temper the chile: In a separate bowl, whisk together the chile powder and water until smooth, making sure there are no lumps.
- Combine and simmer: Gradually whisk the chile mixture into the roux in the saucepan. Bring the sauce to a gentle simmer, stirring constantly to prevent scorching.
- Cook and thicken: Reduce heat to low, cover, and simmer for 10-15 minutes, stirring occasionally. The sauce should thicken slightly and become more flavorful as it cooks.
- Season and serve: Remove from heat and season with salt to taste. Let the sauce cool slightly to thicken further before serving.
Green Chile Powder: A Different Kind of Heat
While Hatch red chile powder reigns supreme, green chile powder exists as a lesser-known counterpart. Green chile powder is typically machine dried, a process that keeps the green chile a bright color. Due to the high speed of drying, the sugars don’t naturally ferment, and the sugar in machine dried chile remains. This sweetness makes it a good choice for those who enjoy a more nuanced heat experience. Green chile powder is also a relatively new product, gaining popularity alongside the surge in interest in Hatch chile in the US in recent years. Finding it might be slightly more challenging compared to the ubiquitous red chile powder, but its unique flavor profile is worth seeking out for those who appreciate a touch of sweetness alongside the heat.
Making a green chile sauce from powder
You can use the same guide as above to make a green sauce, just use green chile powder instead of red. I recommend adding chopped roasted green chile to this sauce to make it a more full flavor experience, but this sauce is really nice and adds a nice color to drizzle on top of food. It’s great for food photography!
A Hatch Chile Haven: The Farmers Chile Market
If you’re looking to experience the authentic taste of Hatch chiles, head over to Farmers Chile Market at 2010 Eubank Blvd, NE in Albuquerque during chile season, which runs the months of August, September, and October. This haven for chile enthusiasts offers a wide variety of Hatch chile products, including both red and green chile powder in various heat levels. From mild to xxx-hot and superhot chili powder, you’ll find the perfect powder to suit your spice preferences. Whether you’re a seasoned chile aficionado or just starting to explore the world of New Mexican cuisine, Farmers Chile Market at 2010 Eubank Blvd NE in Albuquerque is a must-visit. Beyond the selection of chile powders, you’ll also find fresh roasted chiles, salsas, ristras and other chile-infused treats, making it a one-stop shop for all things Hatch chile.
In case you like a more spicy chile relleno, try mixing x-hot chile powder with the cheese filling! A Culinary Adventure Awaits
In conclusion, Hatch red chile powder offers an unmatched combination of convenience, versatility, and flavor. It eliminates the prep work associated with fresh chiles while unlocking a world of culinary possibilities. From classic New Mexican dishes to unexpected flavor twists in familiar recipes, Hatch red or green chile powder can elevate your cooking and take your taste buds on a delicious adventure with every bite. So next time you’re at the grocery store, don’t hesitate to reach for this vibrant ingredient and embark on a culinary journey to the heart of the Southwest. Better yet, visit a chile roaster such as Farmers Chile Market! You might just discover your new favorite way to add heat and depth to your dishes.
Minestrone is my favorite way of clearing out the refrigerator, and a spoonful of red chile powder is an awesome way to improve the flavor! The ideal Fusion Ingredient
I travel a lot, and I also cook a lot. You can learn a bit more about me and places I’ve been in the about me page I wrote. When I travel, I always am sure to bring at least a bag of hot red chile powder made with Sandia chile with me. A spoonful of this powder is the perfect amount of spice, whether I’m making a pasta sauce, a Mapo Tofu, or a butter chicken curry. Not just that, but the depth of flavor an all natural sun dried New Mexico chile powder provides is second to none. A lot of mass market chili powders use machine drying, which doesn’t give the chile a natural aging process to really refine the flavor. This is one of many reasons why I prefer using Hatch red chile powder over alternates like paprika, cayenne, or something else.
The only chili powder I would consider might be a superhot powder like ghost or reaper powder, if I was trying to cook something the hottest flavor possible. I don’t really do that anymore though. I’m getting older, and don’t need to challenge myself like that anymore. For me, a classic Hot red chile powder is ideal, with extra-hot being my next go to spice. If I want a pure red chile sauce, I make it from pods. If I’m cooking something else, you bet I’m reaching for one of my bags of red chile powder.
This hot Hatch red chile powder really leveled up this pot of Mapo Tofu Where to buy Hatch chile powder online?
We sell many different heat levels of both red and green chile powder online. Check below for both of them!
Hatch Red Chile Powder
$10.00 – $50.0012 ounces of Hatch green chile powder grown in the sunny Hatch Valley. This powder is great for use as a spice to kick up the level of your cooking with a little heat, but also can be used to make a whole sauce!
Hatch Green Chile Powder
$12.00 – $60.00Hatch green chile powder grown in the sunny Hatch Valley. This powder is great for use as a spice to kick up the level of your cooking with a little heat, but also can be used to make a whole sauce!
Other Types of chile powder for sale
We try to keep a wide variety of chile for sale, and you can see for yourself the different types of chile powders we have below!
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Cayenne Pepper$3.99
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Jalapeno Powder$3.99
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Habanero Powder$4.95
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Chipotle Powder$3.99
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Hatch Red Chile Powder$10.00 – $50.00
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Hatch Green Chile Powder$12.00 – $60.00
The Gentle Giant: All About the Big Jim Chile Pepper
Among the fiery pantheon of New Mexico chile, the Big Jim stands out as a gentle giant. While Hatch chiles are synonymous with the region, it’s the Big Jim that offers versatility and a milder heat profile, making it a favorite among those who love chile flavor without overwhelming spice. In the realm of peppers, the Big Jim embodies approachability, perfect for introducing newcomers to the world of New Mexican cuisine or adding a subtle smoky depth to everyday dishes.
A Hybrid with Heritage
The Big Jim’s story begins in 1975 at New Mexico State University. Dr. Roy Nakayama, a renowned chile breeder, worked in collaboration with Jim Lytle, a local farmer, to develop this unique breed. Their goal was to create a larger and milder variation of the iconic New Mexican chiles. The result was a hybrid, a cross between native New Mexican chiles and a Peruvian pepper, aptly named the “Big Jim” in honor of its co-creator.
What sets the Big Jim apart is its size. These peppers boast impressive lengths, often reaching over a foot long. I’m a tall guy with long arms, and some Big Jim peppers are almost as big as my forearm! Their elongated, tapered shape offers ample room for stuffing and grilling, making them an ideal choice for those iconic chile rellenos. Don’t let their size intimidate you; these chiles pack a surprisingly gentle heat. The Scoville heat unit scale, a measure of a pepper’s capsaicin content, places the Big Jim in the mild to medium range, typically between 500 and 3,000 SHU. This makes it far less fiery than a jalapeño, offering a pleasant level of warmth rather than tongue-searing spiciness.
Although Big Jim was formerly the largest chili pepper in the world according to Guinness, it no longer holds the title of longest chili, which is currently held by a Joe’s Long Cayenne pepper grown by JĂĽrg Wiesli at 19.881 inches! It’s also not regarded as heaviest anymore either. The current heaviest chili pepper on record was a massive poblano grown by Paul Davies in the UK that weighed just a bit over a whole pound. Regardless of not being the biggest anymore, Big Jim still holds a special places in the hearts of New Mexicans and those who love our cuisine.
Beyond the Heat: A Flavor Profile to Savor
The Big Jim isn’t just about size and a gentle disposition. Like its New Mexican brethren, it brings a unique flavor profile to the table. Roasting is where the magic happens, unlocking the pepper’s smoky sweetness and intensifying its character. Imagine the aroma of Big Jims blistering over an open flame or under a hot oven broiler; their skins charring, releasing a sweet and earthy fragrance that fills the kitchen. When we roast on our barrel roasters, the full smell of New Mexico is unleashed!
When tasted, you’ll discover a slightly sweet note followed by a pleasant warmth that lingers without overpowering. This makes the Big Jim incredibly adaptable. It adds depth to salsas, sauces, soups, and stews without dominating the other flavors.
Big Jim is a really thick and meaty chile that roasts and peels really well! Culinary Versatility: The Big Jim Advantage
In the kitchen, the Big Jim shines in its versatility. Here’s where this mild giant takes center stage:
- Chile Rellenos: The true test for a Big Jim. Their generous size creates the perfect vessel for cheese fillings – Monterey Jack, cheddar, or a blend of your favorites. The milder heat complements the cheese’s richness without competing. Imagine biting into a crispy chile relleno – a molten cheese center against the smoky sweetness and mild spice of the pepper. Big Jim is a thick meaty chile, which gives a great texture contrast.
- Green Chile Sauce: A green chile sauce with Big Jim won’t burn your face off, but still give a nice bit of spice to a dish. If you want more spice, consider adding a couple hotter varieties, like Sandia, Miss Junie, or even Lumbre chile to your sauce, or use a hotter chile powder to calibrate the heat level.
- Stuffed and Grilled: Grilling enhances the Big Jim’s smoky flavor. Cored and stuffed with seasoned ground meat, rice, vegetables, or even quinoa, Big Jims become a flavorful and satisfying main course. The possibilities are endless! Although this isn’t a common recipe for many New Mexicans, I think it is a really nice way to change it up a little. Think of it like a stuffed bell pepper, but way better!
- Sauces and Salsas: Whether diced and incorporated into a chunky salsa or blended into a smooth sauce, Big Jims add a subtle chile presence and a smoky depth to your favorite recipes. Think of a rich tomato sauce simmered with roasted Big Jims, creating a base for enchiladas or huevos rancheros. Big Jim and Hatch chile in general play a great role as both a star or supporting character in a dish.
- Beyond New Mexican Cuisine: Don’t limit the Big Jim to just New Mexican flavors. Their sweeter notes and mild heat profile shine in a wide range of dishes. Incorporate them into a spicy and smoky stir-fry, grill them alongside seasonal vegetables, or toss them into pasta dishes for an unexpected twist.
Growing Your Own Big Jims
A green chile plant just fruiting The Big Jim pepper’s mild heat and large size have made it a favorite in home gardens. They’re relatively easy to grow and thrive in warm, sunny climates. Watching your Big Jims transform from tiny green pods to impressive red giants is a rewarding experience, and the flavor of fresh homegrown chiles is unmatched. In case you would like to grow Big Jim, you can follow our guide to growing chile!
From Field to Fiesta
The Big Jim chile pepper isn’t just a delicious ingredient; it’s a culinary ambassador of New Mexico. Its gentler heat and smoky sweetness invite everyone to the table, a testament to the versatility and approachability of its state’s rich chile culture. So, next time you’re craving a taste of the Southwest, remember the Big Jim. They might not set your mouth on fire, but they’ll ignite your kitchen with a world of creative possibilities and that unmistakable smoky charm of New Mexican cuisine. There are plenty of chile festivals and events all around New Mexico like the Hatch Chile Festival, and Big Jim always plays a big role. It is a great approachable heat level for many, and the size and meatiness make it a great chile worth celebrating!
Growing chile is something beautiful Big Jim Green Chile at Farmers Chile Market
For us at Farmers Chile Market, the chile season is like a 3 month long fiesta, going the months of August, September, and October. During this time, we roast up all different kinds of chile, including Big Jim. It is our Medium chile variety, and our second biggest seller. As the majority of our customers are local New Mexicans, Hot varieties are our most popular. Whatever your flavor preference, we should have it available for you every day of the chile season. This 2024 chile season, we will be roasting from August 2nd, and will almost certainly have Big Jim right away! Thanks for making us your choice to get roasted green chile in Albuquerque for 47 years and counting. We hope to be your favorite place to get green and red chile in Albuquerque
Blue Corn
Nestled amidst the sun-dusted mesas and vibrant landscapes of New Mexico lies a culinary treasure trove unlike any other. Here, chile reigns supreme, their fiery personalities defining a cuisine renowned for its bold flavors and rich cultural heritage. Yet, New Mexico’s culinary identity goes beyond the smoky embrace of red and green Hatch chile – it’s woven with the threads of another essential ingredient: blue corn.
This isn’t your average corn. Unlike the ubiquitous yellow varieties, blue corn boasts a striking hue – a deep, majestic blue that hints at its unique character. Cultivated by indigenous communities in the Southwest for millennia, blue corn has become a cornerstone of New Mexican cuisine, adding a subtle sweetness, a distinct earthy depth, and a vibrant visual dimension to countless dishes.
A Legacy Rooted in Tradition:
The history of blue corn in New Mexico is deeply intertwined with the region’s indigenous cultures. Archaeological evidence suggests its cultivation dates back over 4,000 years, a testament to its enduring importance in the Southwest’s culinary story. For these communities, blue corn wasn’t just sustenance – it held spiritual significance. The vibrant blue color may have symbolized the sky and water, essential elements for life and growth. Today, blue corn remains a vital link to the region’s history, a living legacy that connects the modern table to the ingenuity and traditions of those who came before.
A Spectrum of Blue Corn Specialties:
Blue corn’s versatility knows no bounds. From breakfast staples to hearty stews, it imbues dishes with its unique character and a touch of visual magic. Here are some of the ways blue corn shines in New Mexico cuisine:
Blue Corn Tortillas:
- The most ubiquitous application of blue corn is in these vibrant tortillas. The masa, or dough, is prepared using ground blue corn, resulting in tortillas with a distinctive speckled appearance and a slightly sweet, earthy flavor. Unlike their white or yellow counterparts, blue corn tortillas hold their shape better, making them perfect for enchiladas, tacos, and scooping up savory stews.
Imagine a steaming plate of blue corn enchiladas, their vibrant blue hues contrasting with the rich red chile sauce. Each bite is a symphony of textures – the softness of the tortilla, the satisfying chew of the filling, and the vibrant flavors of the red chile. Whether vegetarian, vegan, or omnivorous, this meal will satisfy any foodie in the Southwest!
Blue Corn Atole:
- This warm and comforting beverage is a quintessential New Mexican breakfast. Made by simmering blue cornmeal in water or milk, often with added cinnamon and sugar, atole is a nourishing and flavorful way to start the day. Its smooth texture and subtle sweetness, accentuated by the blue corn’s earthy notes, is a delightful awakening for the senses.
Blue Corn Posole:
- This hearty stew, traditionally featuring pork and hominy, takes on a new dimension with the addition of blue corn hominy. The nixtamalized blue corn bursts with flavor as they simmer in the stew. The resulting dish is a visual spectacle – a tapestry of puffed up blue corn kernels nestled amidst tender pork pieces and simmered vegetables, all bathed in a rich and flavorful red chile broth. This is a dish that many New Mexicans seek out in the cold high desert winter. Check out this recipe for posole in case you want to try cooking it yourself!
Beyond the Plate: A Cultural Icon:
Blue corn’s significance extends far beyond the realm of cuisine. Its vibrant color has become a symbol of New Mexico itself, adorning everything from traditional pottery designs to modern art installations. It’s a constant reminder of the region’s rich agricultural heritage and the enduring legacy of the indigenous communities who first cultivated it.
The annual Santa Fe Indian Market, a vibrant showcase of indigenous art and culture, is a prime example of this connection. Here, blue corn features prominently in handcrafted jewelry, artwork, and even clothing designs. It’s a celebration of the deep-rooted connection between this unique ingredient and the cultural identity of the Southwest.
A Culinary Adventure Awaits:
Experiencing blue corn is an invitation to delve deeper into the heart and soul of New Mexico cuisine. It’s a chance to connect with the region’s rich tapestry of traditions and flavors. Whether you savor the comforting warmth of a blue corn atole, appreciate the vibrant beauty of blue corn tortillas, or embark on a culinary exploration with a steaming bowl of blue corn posole, you’ll be embarking on a journey that goes beyond the plate. You’ll be tasting history, connecting with culture, and experiencing the unique essence of New Mexico, one vibrant blue bite at a time.
The Symphony of Chile and Blue Corn:
The story of New Mexico cuisine isn’t complete without acknowledging the harmonious play between blue corn and its fiery counterpart, chile. These two iconic ingredients, each with a deep history and cultural significance, come together to create an unmatched culinary experience. Imagine the contrasting textures and flavors in a blue corn tortilla layered with the savory richness of green chile chicken, the earthy sweetness of the tortilla perfectly balancing the chile’s vibrant heat. This interplay of textures and flavors exemplifies the essence of New Mexican cuisine – a symphony of ancient ingredients, tradition, and culinary innovation.
The deep blue hues of blue corn and the fiery red and green shades of chiles create a visual spectacle on every plate, an edible representation of the region’s vibrant landscapes and the passion that defines its culinary scene.
Seeking Out the Blue Corn Experience:
If you’re passionate about food and crave authentic experiences, here are a few ways to seek out the blue corn experience in New Mexico:
- Local Eateries: Seek out restaurants and cafes that specialize in traditional New Mexican cuisine. Many establishments proudly utilize blue corn in their dishes, offering a chance to explore its various forms and pairings.
- Farmers Chile Market: We try to carry many different blue corn products at 2010 Eubank Blvd NE in Albuquerque when we are open during the chile season. Typically, we have blue corn posole, blue corn atole, and blue corn popcorn. We typically don’t carry blue corn tortillas, but they can be easily found in many dishes in many New Mexican restaurants. They are a great place to visit when visiting Albuquerque!
- Culinary Festivals: Festivals like the Hatch Chile Festival and the Santa Fe Indian Market offer an immersive experience into New Mexico’s food culture. You can sample a wide variety of blue corn dishes, explore unique products, and immerse yourself in the rich tapestry of traditions and flavors that surround this unique ingredient.
Embracing blue corn is more than just savoring its unique flavor; it’s embracing the spirit of New Mexico. It’s a testament to the region’s cultural heritage, respect for tradition, and a celebration of the bounty of the land. From the humble tortilla to the comforting warmth of atole, blue corn holds a special place in the heart of New Mexican cuisine, adding a unique depth and dimension that sets it apart from anywhere else in the world.
For those of you who read this because you are a big foodie, be sure to check out our recipes section, where we have tons of ideas for what to cook with your red and green chile, along with your blue corn products!
- The most ubiquitous application of blue corn is in these vibrant tortillas. The masa, or dough, is prepared using ground blue corn, resulting in tortillas with a distinctive speckled appearance and a slightly sweet, earthy flavor. Unlike their white or yellow counterparts, blue corn tortillas hold their shape better, making them perfect for enchiladas, tacos, and scooping up savory stews.
A Comprehensive Guide to Growing New Mexico Chile
Introduction
Growing New Mexico chile peppers can be a rewarding experience for both home gardeners and farmers. Known for their unique flavor and versatility in various culinary dishes, these peppers require specific conditions and care to thrive. In this comprehensive guide, we will walk you through the step-by-step process of growing New Mexico chile peppers, from preparation to harvest.
Terroir
Hatch chile and the Rio Grande valley in New Mexico is quite famous for a reason. Our chile is developed here for growing here, and New Mexico is the ideal place to grow it. That being said, it can be difficult to buy New Mexico chile where you are, especially if you are outside the continental US. Different regions have different climate and soil conditions, which will affect what phenotypes the plants produce. Your chile might be smaller, more curved, or some other issue. That being said, following this guide should ensure you have some delicious chile to roast up for a great green chile sauce this growing season!
Growing chile is something beautiful Preparation
Setting the Stage: Site Selection and Soil Preparation
Location, Location, Location: New Mexico chile peppers are sun-worshippers. Select a location offering at least 8 hours of direct sunlight daily. South-facing slopes are ideal, capturing maximum sunshine throughout the growing season, especially in the later season. In case you are gardening in the Southern Hemisphere, reverse this advice. Ensure the site is well-protected from strong winds that can damage delicate plants.
Soil Secrets: Chile peppers thrive in well-drained, sandy loam soil with a slightly acidic pH between 6.0 and 6.8. Conduct a soil test to determine your soil’s pH and nutrient levels. For soils with a higher pH, adding sulfur can help achieve the desired acidity. If your soil is heavy clay, amend it with compost or aged manure to improve drainage and aeration. Aim for a soil rich in organic matter, providing essential nutrients for healthy plant growth.
The Mineral Mix: While a balanced fertilizer will provide most essential nutrients, some minerals deserve special attention. Calcium is crucial for preventing blossom end rot, a common problem in chile peppers. Amend your soil with gypsum or crushed limestone if calcium levels are deficient. Potassium, vital for fruit development and disease resistance, can be supplemented with potassium sulfate or wood ash.
Test the soil pH to ensure it falls within the range of 6.0 to 7.0, as New Mexico chile peppers prefer slightly acidic to neutral soil. If the pH is too high or too low, you can make amendments to adjust it accordingly. Keep in mind that the plants themselves and breakdown of soil components affect the pH level, and it should be checked regularly.
Seed Selection
Select what chile varietals you want to grow based on your heat tolerance and what you are looking for in your chile. In case you want something mild, Numex 6-4 is a good one. If you are looking for a straight chile with medium heat and lots of meatiness, Big Jim is perfect for you. If you want something more hot, but still relatively meaty, I recommend Miss Junie. In case you want to grow red chile to tie into a chile ristra, Sandia is a great variety. If you are looking for something hotter, consider the extra hot Barker or xxx-hot Lumbre, but keep in mind that hotter New Mexico chile is generally more difficult to grow.
Planting
When it comes to planting New Mexico chile peppers, timing is crucial. Wait until the danger of frost has passed and the soil has warmed up to at least 60°F (15°C). Pepper plants thrive in warm temperatures, so planting them too early can stunt their growth.
Personally, I like to germinate plants indoors in small seedling pellets. I recommend putting about 3-4 seeds in every pellet, then selecting the strongest plant that grows in the group. The other seeds which germinate should be pinched off, ensuring that your plant with the best genes has a great chance of success. If there is any tip to follow, this one is perhaps the easiest and most beneficial. Strong plants can survive in sub-optimal conditions, but weak plants won’t.
Start by digging a hole that is slightly larger than the root ball of your pepper plant. Place the plant in the hole, ensuring that it is at the same depth as it was in the container. Backfill the hole with soil, firming it gently around the base of the plant.
Space the pepper plants approximately 18 to 24 inches apart to allow for adequate air circulation and prevent the spread of diseases. If you want to plant in pots, select a decent sized pot of at least a few gallons. I’ve grown plenty of chile using cheap 5 gallon buckets for growing on rooftops of apartment buildings in several different countries.
Watering
Watering Wisdom: New Mexico chile peppers are moderately drought-tolerant but require consistent moisture during fruit development. Aim for deep watering every 5-7 days, allowing the soil to dry slightly between irrigations. Avoid overhead watering, which can promote fungal diseases. Drip irrigation is an excellent option, delivering water directly to the root zone.
Vegetative Phase
Applying a layer of organic mulch around the base of the plants can help conserve moisture, suppress weeds, and regulate soil temperature. Additionally, consider using a balanced fertilizer to provide the necessary nutrients for optimal growth. Follow the manufacturer’s instructions for application rates and frequency.
Pruning the pepper plants can also encourage bushier growth and increase fruit production. Pinch off the top few inches of the plant once it reaches a height of 8 to 10 inches.
Throughout the growing season, ensure your chile peppers receive ample sunlight. Remove any weeds competing for resources like sunlight and nutrients. For bushier plants with increased support for developing fruits, pinch off flower buds during the first few weeks after transplanting. These practices will encourage lateral branching, resulting in a more productive and fruitful plant.
Harvest
New Mexico chile peppers are typically ready for harvest 3-4 months after planting, depending on the variety. The peppers should have reached their desired size and color, which varies depending on the specific cultivar. If you want green chile, be sure not to harvest it too early. Although green chile is not fully ripe, it needs to ripen enough so the fruit has enough time to develop. It should be firm, not tender. Tender chile doesn’t roast or peel properly.
Using a sharp pair of scissors or pruning shears, carefully cut the peppers from the plant, leaving a short stem attached. Be cautious not to damage the remaining fruit or the plant itself. The bane of farmers around New Mexico is careless pickers who break off stems and leaves of the plant when they harvest. Remember, during the fruiting time, the plant is more focused on producing chile peppers than vegetative growth. It will have difficulty repairing broken stems and leaves. Harvesting regularly encourages the plant to continue producing more peppers throughout the season.
Common Problems and Solutions
Pest Infestation
One common problem faced by home gardeners and farmers when growing chile peppers is pest infestation. Aphids, spider mites, and caterpillars are among the pests that can damage the plants and reduce yield.
To address this issue, regularly inspect your plants for any signs of pests. If you notice an infestation, you can try using insecticidal soaps or organic pest control methods. Introducing beneficial insects, such as ladybugs or lacewings, can also help control pest populations.
Disease Outbreaks
Diseases, such as fungal infections and bacterial wilt, can affect the health and productivity of New Mexico chile pepper plants. Proper sanitation practices and preventive measures are crucial in minimizing the risk of disease outbreaks.
Avoid overhead watering and ensure good air circulation around the plants. Remove any infected plant material and dispose of it properly. Applying fungicides or bactericides as a preventive measure may be necessary in severe cases.
Inadequate Fruit Set
If your New Mexico chile pepper plants are not setting enough fruit, several factors could be at play. Insufficient pollination, extreme temperatures, or a lack of nutrients may contribute to this issue.
To improve fruit set, consider hand-pollinating the flowers using a small brush or gently shaking the plants to release pollen. Protecting the plants from extreme heat or cold with shade cloth or row covers can also help. Ensure that the plants are receiving adequate water and nutrients throughout the growing season.
Improper Soil Chemistry
pH: If the pH is wildly out of balance, it can cause the plant to be unproductive, and either not set fruit, only grow small fruit, impact the vegetal growth, and many more problems.
Minerals: If the plant is lacking calcium, blossom end rot is very common. It is arguably the most common issue with growing chile in New Mexico, and even experienced farmers have this problem. It is better to over mineralize than under mineralize, as long as proper pH and soil drainage are maintained.
Conclusion
Growing New Mexico chile peppers requires careful attention to detail, from soil preparation to harvest. By providing the right growing conditions, regular care, and addressing common problems promptly, you can enjoy a bountiful harvest of flavorful peppers. Remember to experiment with different varieties and cooking techniques to fully appreciate the unique taste and versatility of New Mexico chile. Be sure to check out our recipes section for ideas about what to cook with your home grown chile peppers!
You will get out what you put into growing chile. Chile is overall a fairly hardy plant species. That being said, if you aren’t on point with your growing, the green chile will often be lackluster and not really roast up well. If you have this problem, I recommend letting the chile ripen to red and sun dry. Doing this will allow you to still enjoy the fruit of your labor, as mature red chile is more forgiving than unripe green chile. Red chile sauce is a huge part of New Mexican cuisine too! For further reading on growing chile, I highly recommend checking out this resource from the Chile Pepper Institute at NMSU in Las Cruces, NM.
Finally, if you aren’t ready to grow your own chile this year and are just reading for curiosity, feel free to stop by during chile season and get roasted chile or a chile ristra this year at 2010 Eubank Blvd NE. You can take some seeds out of raw or dried red chile pods and try growing it next year! We are a convenient Hatch chile shop near you, so come check us out during chile season 2024!
Happy growing!
The fruit of your labor! New Mexican Food
A Culinary Adventure in New Mexico: A Celebration of Chile, Posole, Pinto Beans, and Tradition
New Mexico’s vibrant culinary scene presents a symphony of flavors, deeply rooted in Native American, Spanish, and Mexican influences. Our state’s unique cuisine is a testament to its rich cultural heritage, where the humble chile pepper reigns supreme and traditional ingredients like hominy and pinto beans nourish and delight.
The Soul of New Mexican Cuisine: Roasted Green Chile, Dried Red Chile, and Posole
New Mexican food is inseparable from our beloved red and green chile, which come in two essential forms and can be found at many different chile roasters during the chile season:
- Roasted Green Chile:Â Harvested before fully ripe, these peppers offer a vibrant green color, a fresh, sometimes fiery flavor, and a delightful smoky aroma when roasted over an open flame. Green chile is the backbone of sauces, a topping for countless dishes, the star of chiles rellenos, and adds depth to stews and soups.
- Dried Red Chile: These fully ripened peppers develop a deep red hue and an earthy, complex flavor profile. Dried and ground, they form the base of flavorful sauces, marinades (like the iconic carne adovada), and contribute a rich smokiness to countless dishes. Roasted red chile is also becoming more popular, but red chile sauce made with dried red chile pods is still the favorite for most people.
Posole: A source of Warmth in cold times
Made from dried corn kernels treated with an alkaline solution to create a plump, chewy texture, hominy is the star of posole. This comforting stew typically features pork or chicken, vegetables, and a generous dose of spices, creating a hearty and satisfying meal perfect for colder weather. It is something that just about everyone here has a nostalgic feeling of having at their grandma’s house at Christmas.
The Humble Pinto Bean: A New Mexican Staple
Pinto beans, with their speckled appearance and earthy flavor, are a staple in New Mexican kitchens, offering versatility and a budget-friendly source of protein:
- Posole’s Partner: Pinto beans add a delightful creaminess and boost the protein content of this classic stew.
- Refried Royalty: Mashed, seasoned, and often cooked with lard or bacon drippings, refried pinto beans are a beloved side dish enjoyed with tortillas, as a base for various toppings, or as an essential element of classic burritos.
- Filling for Endless Possibilities: Seasoned simply or enhanced with green or red chile, pinto beans make a flavorful and satisfying filling for tacos and burritos.
- Soup Staple: New Mexico’s diverse soups, from hearty albondigas (meatball soup) to the lighter calabacita (squash soup), often feature pinto beans for added sustenance and texture. Green chile stew also frequently includes pinto beans too. This is my favorite stew personally.
Hatch Chile Season: A Time to Savor and Celebrate
Each year, New Mexico bursts into life with the arrival of Hatch chile season, typically from early August to late October. Celebrated for their unique flavor and heat, these chiles are grown in the Hatch Valley, where the ideal climate conditions create a truly special pepper. The entire Rio Grande valley is a great region to grow chile in New Mexico, and there are many great farms outside of the Hatch area too, The aroma of roasting chiles fills the air, farmers’ markets brim with vibrant green treasures, and the Hatch Chile Festival draws visitors from far and wide. This is the best time to experience the magic of New Mexican cuisine!
As we are centrally located in Albuquerque, we would be remiss if we didn’t recommend to give us a visit at 2010 Eubank Blvd NE during chile season. We have a bunch of different red and green chile products available, fresh, dried, and frozen. Additionally, if you are looking for travel ideas, we have a guide to Albuquerque, as well as many other ideas for travel in New Mexico. Whether you are here on a road trip or flying in, we are sure you can get some insight into things to do in New Mexico from our travel section!
Cooking with NM Chile
Calabacitas: A Summertime Delight
Calabacitas is a quintessential New Mexican dish showcasing the bounty of summer. This simple yet satisfying dish features:
- Zucchini and Yellow Squash: Summer staples add freshness and a subtle sweetness.
- Corn: Fresh sweet corn kernels bring sweetness and a delightful pop of texture.
- Onion and Garlic: Provide the savory base for the dish.
- Green Chile (Optional): Adds a touch of heat and undeniable New Mexican flair.
- Cheese: A sprinkle of melting cheese offers richness and a finishing touch.
Recipes: Taste the Magic
Here are recipes to help you recreate the magic of New Mexican cuisine in your own kitchen:
Calabacitas
This is a classic recipe that just about everyone makes here when they are just learning how to cook, including me. It is a basic recipe, which is quite easy overall to make, and very difficult to mess up.
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 cups zucchini, diced
- 2 cups yellow squash, diced
- 1 cup fresh corn kernels
- 1/2 cup chopped roasted green chile (optional)
- Salt and pepper to taste
- 1/4 cup shredded cheese (optional)
- Sauté onion and garlic in oil until softened.
- Add zucchini, squash, corn, and green chile (if using). Cook, stirring occasionally for 5-7 minutes, until vegetables are tender-crisp.
- Season with salt and pepper. Top with cheese (if desired) and serve warm.
Other New Mexican Cuisine
Be sure to check out our recipes section for more ideas about delicious New Mexican dishes to make. Naturally, they will be mostly focused on using red and green chile, but you probably like that if you read this far! We have great chile, chile rellenos, enchiladas, tamales, green chile stew, and much, much more.
There are many varieties of chile, so be sure to ask at whatever chile roaster you end up going to. In case you are a fan of chile rellenos, I recommend getting Big Jim chile specifically for them.
Hatch Red Chile Pork Tamales: A New Mexico Kitchen Adventure
How to make Tamales
The aroma of Hatch red chiles mingling with savory pork and warm masa is pure New Mexico magic. Making tamales takes time and effort, but the results – flavorful bundles of tradition – are well worth the reward. They’re perfect for gatherings or freezing for future feasts. Here’s your expanded guide to creating these delicious culinary treasures.
The Masa: Heart of the Tamale
- Dried Masa Harina:
- Follow the package instructions as a starting point for the water-to-masa ratio.
- For a richer, softer masa, beat in lard or vegetable shortening. Using a stand mixer or electric beaters makes this process much easier.
- Enhance the flavor by swapping some of the water for warm chicken or pork broth.
- Season generously with salt! The masa makes up a significant portion of the tamale’s flavor profile.
- Check for doneness: A small ball of masa should float in a cup of hot water.
- Frozen Prepared Masa:
- Thaw overnight in the refrigerator.
- If it feels too moist, add small amounts of masa harina or cornstarch until it reaches a manageable consistency.
- The flavor is typically pre-seasoned, but it may need an additional touch of salt.
The Red Chile Sauce: Fiery Soul of the Dish
- The Chiles: Use dried Hatch red chile pods for the most authentic, complex flavor. Lightly toasting them in a dry skillet will enhance their aroma. Rehydrate them in warm water according to our Crimson Chile Concoction recipe [include hyperlink to the previous recipe].
- The Base: Blend the rehydrated chiles with garlic, onion, cumin, Mexican oregano, salt, and pepper, ensuring a smooth, velvety consistency.
For more information, be sure to check out our recipe to make red chile sauce!
The Pork: Tender and Flavorful
- Cut: Pork shoulder or butt are ideal, cut into large chunks. Keep plenty of fat for optimal flavor and lusciousness.
- Season: Generously coat the pork with salt, pepper, cumin, and some red chile powder.
- Cook: Several methods work well!
- Braise slowly in a Dutch oven with a bit of your red chile sauce. This yields the most tender, flavorful pork.
- Use a pressure cooker (like an Instant Pot) for a faster process.
- For maximum caramelization, brown the chunks first, then simmer in the sauce until tender.
- Shred: Remove any bones and use two forks to shred the pork for a perfect tamale filling.
Assembly: Tradition in the Making
- Soak Corn Husks: Submerge dried corn husks in hot water until pliable. This can take anywhere from 30 minutes to a couple of hours.
- Spread the Masa: Aim for a thin layer (about ÂĽ inch) over the wider part of the husk. A masa spreader tool helps, but an offset spatula works as well.
- Fill and Fold:
- Add a generous spoonful of filling and a bit of sauce down the center of the masa.
- Fold the sides of the husk together, then fold over the narrower end.
- Secure: Use strips of soaked husk to tie the tamales for steaming.
Steaming: The Final Step
- A dedicated tamale steamer is ideal, but a large pot with a steamer insert works well.
- Arrange tamales upright, ensuring the open ends face up.
- Steam for 1-2 hours, checking water levels periodically to prevent scorching.
- Doneness: The masa should pull away easily from the husk.
Unwrap and Enjoy!
Savor the reward for your labors – savory, satisfying bites steeped in tradition. Serve your New Mexican red chile pork tamales with extra sauce, rice, beans, and your favorite accompaniments. If you have people over, keeping a pot of tamales on the stove is a great way to show some Southwestern hospitality.
Tips:
- Make a big batch – tamales freeze beautifully! Reheat by steaming them again, or microwaving on a medium setting.
- Enlist friends or family – tamale-making is a social event, and many hands make quicker and easier work. The best part is that everyone can have a full dinner, and take home some tamales for their effort too!
- Customize: Use your favorite red chile recipe, or swap pork for shredded chicken or a vegetarian filling. You can also use green chile sauce, or a lot of different fillings. In New Mexico, our favorite tamales are red chile and pork, but there are a lot of different types of tamales!
In case you are looking for other ways to use your red and green New Mexico chile, be sure to check out our recipes section!
- Dried Masa Harina:
Red Chile Sauce: A Study in Pure Flavor
The Heart of New Mexican Cuisine
In the Land of Enchantment, red chile sauce reigns supreme. It’s more than just a condiment; it’s a cultural touchstone, a fiery symbol of our state pride. The question “Red or Green?” echoes through New Mexican kitchens, and while we adore our green chile, there’s something undeniably special about the deep, earthy flavor of a well-crafted red chile sauce. Nearly every restaurant boasts its own secret recipe, a testament to the versatility and enduring appeal of this crimson condiment. If you want to make New Mexican food, this is our mother sauce, as important as BĂ©chamel in French cuisine.
Red Chile Sauce Recipe
Ingredients
- 12-15 dried Hatch red chile pods (choose your own heat level)
- 4 cups water or chicken/vegetable stock, warmed
- 4 cloves garlic, minced
- 1/2 small onion, coarsely chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional: For extra heat, sprinkle in some other more spicy chile powder or blend in a hotter chile pod
- Optional: 1 ounce unsweetened dark chocolate, finely grated
- Optional: 1 teaspoon ground cumin
- Optional: 1/2 teaspoon dried Mexican oregano
Instructions:
- Revitalize the Chiles: Snip or break off the stems and shake out the seeds from your red chile pods. Give them a rinse to clean off any dirt or residue. Toast them briefly in a dry skillet over medium heat, just until aromatic. Barely submerge the chile in hot water, and simmer covered for 15-20 minutes until fully rehydrated and softened.
- Aromatic Infusion: Sauté garlic and onion in a touch of olive oil for 1 minute. Deglaze with a splash of the chile soaking liquid to capture flavor.
- Concoct the Base: In a blender, emulsify rehydrated chiles, garlic/onion mixture, soaking liquid, cumin, oregano, salt, and pepper until velvety smooth. Blend for a long time so the sauce has an even consistency. Don’t overfill your blender, as blending hot sauces can be dangerous.
- Refine and Enhance: Taste, and adjust salt/pepper. For subtle complexity, stir in the optional dark chocolate. If too thick, thin with additional liquid. If it is thin, you can cook it longer to evaporate the water.
Note: Some people prefer to change the water before blending, and many New Mexicans don’t like using cumin and oregano. This is my way to make the sauce, feel free to copy it or change some stuff up.
For storage, pour it into glass, as red chile will stain plastic containers permanently. You can also scoop it into freezer bags and freeze it in blocks for later use.
How to Use Your Red Chile Sauce
- The Classic:Â Smother stacked enchiladas with this sauce, layering in your favorite cheese and filling for a quintessential New Mexican experience. Enchiladas are such a common use of a red chile sauce, that is it often called simply Enchilada Sauce!
- Carne Adovada: This is one of my favorite ways to eat red chile. It is basically stewed or braised shredded pork using red chile sauce to flavor it. This can be super messy, so don’t eat a carne adovada burrito it in the car.
- Morning Spice: Drizzle over huevos rancheros for a fiery, flavorful start to your day.
- Chili Champion: Build a hearty bowl of chili, using your sauce as the foundation for beans, meat, and vegetables. In New Mexico, our favorite “chili” is green chile and pinto beans, but our red sauce makes a fantastic base for a lot of meat and beans based dishes.
- Creative Dips: Thin the sauce with a bit more liquid for a unique, flavorful dip with tortilla chips. It can blend quite nicely with a jarred salsa or hummus too.
- Flavorful Marinades: Combine with a touch of lime juice and oil to marinate chicken or pork before grilling
- Red Chile Pork Posole: Making a hearty soup with nixtamalized corn is a great way to fill up and warm yourself up in the colder months!
- Red Chile Pork Tamales: This sauce is fundamental in making our classic New Mexican tamales. This is the perfect food for family get togethers like Christmas or Thanksgiving. Feel hungry, grab a tamale. Now you feel better.
- Bloody Mary Mix: For the drinkers, try a quick spoonful of this in your brunch Bloody Mary. It will open your eyes and wake you up, that’s for sure.
For more ideas, be sure to check out our recipes section!
Unique ideas for a New Mexican fusion
I’ve lived in 5 different countries including the US, and worked as a chef in a couple of them. During this time, I did a lot of experimentation with different flavors that can blend quite well.
Some interesting things I’ve tried to make a unique sauce:
Instead of soup stock, miso is an interesting choice for saltiness. It also makes an awesome ramen base. It reminds me of a time pre-covid when I made a red chile miso with blowtorched chashu and green onion. the flavor of smoke was amazing.
Using soy sauce or fish sauce instead of salt. These can make the sauce a bit funky, but it will pair quite well with strong flavored dishes. I wouldn’t use this for a red chile focused dish like enchiladas, but it is amazing in carne adovada!
Mix in a different type of chili sauce, such as Gochujang or Harissa to give the concoction a more full kick of chile flavor.
Mix in different peppers like chipotle, chile pasado, or pasilla. Also add in some dark chocolate or ground nuts like almonds or cashews. This can make a very New Mexican, Mexican mole sauce.
Health benefits of red chile sauce
Red chile sauce, made with antioxidant-rich chile peppers, packs a nutritional punch. Its key ingredient, capsaicin, has been linked to potential health benefits. These include improved metabolism, pain reduction thanks to its anti-inflammatory properties, and possible boosts to heart health. While enjoying its fiery flavor, remember that moderation is key, and a balanced diet with plenty of fruits and vegetables is essential for optimal health.
Enjoy your NM red chile sauce
Now you have a sauce that is equally important in New Mexican cuisine as our green chile sauce! Although you can get red chile sauce at restaurants year round, I feel that it is a more festive option than green chile. I eat red chile a lot more around the holidays, but I have green all the time. In case you are looking for an interesting way to try red chile sauce when visiting Albuquerque, I highly recommend a visit to The Dog House their red chile chili dog is one of the best hot dogs I’ve ever had.
One of the best ways to make a red chile sauce is with chile that falls off your chile ristra. As the ristras get older, they become more brittle, and also occasionally are damaged by wind or other interaction with the physical world. Instead of throwing the chile away, save it somewhere, and use it to make a sauce. Chile ristras are delicious! Dried red chile pods are good for a few years, so eating your old ristra when you when you decide to refresh your decoration is a tasty and eco-friendly idea!
Fall 2024 Travel Ideas: Exploring the Enchanting Land of New Mexico
Are you looking for the perfect travel destination for Fall 2024? Look no further than the enchanting state of New Mexico! With its rich culture, breathtaking landscapes, and vibrant festivals, New Mexico offers an unforgettable experience for travelers of all kinds. Whether you’re a food lover, a nature enthusiast, or a history buff, this southwestern gem has something for everyone.
Convenient Travel Options
Getting to New Mexico is a breeze, thanks to the ABQ Sunport. With numerous flights arriving daily, it’s easy to find a convenient time to visit. Once you land, renting a car is a great way to explore the state at your own pace. The well-maintained highways, such as I-25 and I-40, make road trips through neighboring states like Colorado, Arizona, and Texas a delight.
Discover the Magic of Early Fall
When it comes to visiting New Mexico, September and October can’t be beat. The chile roasting season is in full swing, filling the air with a tantalizing aroma that will awaken your taste buds. Immerse yourself in the local culture and indulge in the state’s famous cuisine. From green chile cheeseburgers to mouthwatering enchiladas, New Mexico offers a culinary experience like no other.
Festivals and Events
Santa Fe
During the early Fall season, New Mexico comes alive with a variety of exciting events and festivals. In Santa Fe, you can witness the awe-inspiring Zozobra, a unique celebration that involves burning a giant puppet to symbolize the release of worries and troubles. It’s a sight you won’t want to miss!
Albuquerque
Albuquerque, our largest city, hosts two major events during this time. The State Fair showcases the best of New Mexico’s agriculture, entertainment, and culture. From thrilling rides to live music performances, there’s something for everyone in the family. And of course, the Albuquerque Balloon Fiesta is a must-see. Watch as hundreds of colorful hot air balloons fill the sky, creating a breathtaking spectacle. The Special Shapes Glowdeo is particularly fun to see, as you can get up close and see the world illuminated by fire through the lens of colorful balloons. It’s quite fun spotting different shapes and wondering how they were able to make it.
The State Fair is also a great time to visit Albuquerque. Both this and the Balloon Fiesta happen right in the middle of chile season, so visiting a chile roaster while you are in Albuquerque is also a great idea for something to do! In the holiday season, the River of Lights is also a great spot to visit!
Hatch
If you’re a fan of spicy food, a visit to Hatch during the Hatch Chile Festival is a must. This small town is known as the “Chile Capital of the World,” and during the festival, you can sample a wide variety of chile-infused dishes, watch cooking demonstrations, and even participate in a chile-eating contest. It’s a fiery experience you won’t forget! Be sure to go down there on Labor Day weekend if you want to catch it and see what makes Hatch chile special!
Las Cruces
Las Cruces, New Mexico, bursts with cultural and community events throughout the year that celebrate its rich heritage and vibrant community. The Southern New Mexico Wine Festival brings together local wineries for tastings and celebrations of regional wines, including chile infused beverages. Finally, if you are in town for New Year’s, the Chile Drop is not something to be missed. It is held in downtown Las Cruces, and is something akin to the ball dropping in Times Square, but it is a chile dropping instead. It’s a great event with performances, food stands, and much more!
Pleasant Weather and Stunning Landscapes
One of the many reasons to visit New Mexico in the fall is the pleasant weather. With mild temperatures and clear skies, you’ll be able to explore the state comfortably. A light windbreaker is all you need for the cool mornings in October. Whether you’re hiking through the picturesque Sandia Mountains or exploring the ancient ruins of Chaco Canyon, the stunning landscapes of New Mexico will leave you in awe. If you decide to take the Tramway up to Sandia Peak, don’t forget that it is much colder and windy at the top. Even if it is comfortable at the bottom, it will be more chilly than you expect on the summit.
Don’t forget to visit the charming city of Santa Fe, known for its adobe architecture, art galleries, and vibrant arts scene. Take a stroll through the historic Plaza, browse the unique shops, and savor the flavors of traditional New Mexican cuisine. The blend of Native American, Spanish, and Mexican influences creates a cultural tapestry that is truly captivating.
Welcome to New Mexico
New Mexico is a hidden gem that should be on everyone’s travel bucket list for Fall 2024. From the vibrant festivals and delicious cuisine to the stunning landscapes and rich cultural heritage, this enchanting state offers a unique and unforgettable experience. So pack your bags, hit the road, and get ready to explore the Land of Enchantment! While you are here, be sure to visit us during the chile season which runs the months of August, September, and October. We guarantee you will enjoy the heat of our roasted chile! We also have a bunch of chile ristras
Your New Mexico Chile Shop
We are glad to be your favorite shop for Hatch, New Mexico chile this 2024 chile season, as well as every chile season since 1962! We are Albuquerque’s Original Chile Roaster, and have been roasting chile since 1977. As the premier green chile store in Albuquerque, we carry tons of different varieties of chile, including mild, medium, hot, extra-hot, and xxx-hot. We also carry many other types of chili peppers, with a large selection of Mexican chile and even fresh and dried superhot and exotic chili peppers!
Nowadays, we are more and more involved in the 21st century. We are beginning a webshop this year in order to reach not only New Mexicans, but all around the US. We are committed to providing the best possible experience selling chile online, just as we have for over 60 years at our brick and mortar location at 2010 Eubank Blvd NE 87112.
Hatch Chile for sale near you
If you are searching for a chile shop, you can certainly find it at Farmers Chile Market in Albuquerque. We pride ourselves in being a great answer to people looking for a Hatch chile store nearby. Although we sell different chile products from many farms in New Mexico, we always have a good selection of chile from Hatch, NM for people who want chile from Hatch specifically. During the chile season, we always have many varieties of New Mexico chile for sale. In addition to that, you can be sure to get some nice Hatch red chile ristras for sale near you too! Although we don’t get fresh ristras until early September, we will start roasting Hatch green chile on Friday, August 2nd, 2024 this chile season!
What chile products we sell
We carry fresh green and red chile when it is available during the chile season of August, September, and October, every day from 9-5. We full or half sacks to order for people who want large portions of chile. We also sell smaller sizes for people who want less chile or want to try a variety of different flavors before getting a large amount. We carry a lot of dried chile varieties including red chile pods, chile pasado, and dried superhot and exotic peppers like Pepper X and Aji Charapita. We also try to carry different chile inspired foods, such as green chile blue corn cornbread and green chile beef jerky.
In addition to that, we also have a wider variety of red chile ristras than anyone in Albuquerque. Whether you are looking for a 5 foot long Sandia chile ristra, a cross made with chile pequin, a large wreath for your door, a chile cross for Christmas or a heart for your significant other, we have it. We even carry lacquered red chile ornaments made by a local artist. Speaking of local artists, we have plenty of decorative crosses made with local woods and stones on offer too!
A commitment to local New Mexican quality
Just about everything we sell is locally produced in New Mexico. Aside from Palisade, Colorado peaches, and some honey, everything we sell is local. We have been selling chile at our shop in Albuquerque since the 60s, and know more local farmers than anyone. Every dollar you spend with us goes back to local farmers and artisans, which is important in building a strong and resilient local economy.
Thank you to Albuquerque for making us your favorite New Mexico chile store for over 60 years, and hopefully 60 more!
The Magic of New Mexico Red Chile Pods
Red chile pods are the fundamental part of the red part of our New Mexico state question, “Red or Green?” Sundried Hatch red chile pods are an amazingly flavorful addition to New Mexico cuisine. At Farmers Chile Market, located at 2010 Eubank Blvd NE in Albuquerque, we typically carry several varieties and sizes of red chile pods for sale during the chile season. We get new crop red chile pods as soon as they are ready in early October. This means you can be sure to get the frestest red chile possible by getting it from us. Keep us in mind when you are thinking about Hatch red chile pods for sale near you in 2024!
Why Choose Hatch Red Chile Pods
Although many people like to use red chile powder, chile pods are better for a few major reasons.
Benefits of Red Chile Pods vs Powder
First, they are exposed to less air because their surface area is much smaller than millions of granules of powder. This means that whole red chile pods will last longer and keep their flavor better than red chile powder. Red chile pods are also easy to store, particularly if you get them off of your chili ristra!
Second, the blending process is much more hands on, resulting in a higher quality dish overall. Blending results in a more even red chile sauce through aeration and emulsification. It has less of a propensity to separate than using a chile powder. Although red chile powder is great for adding a kick, it can leave a somewhat sandy residue at the bottom of your dish. No matter if you want to use red chile pods for an enchilada sauce, a base for posole, or carne adovada, they will taste great!
One final reason is that the seeds from red chile pods can often grow into fantastic chile plants, which can help bring the joy of New Mexico chile to you wherever you are. Check out our guide to growing New Mexico chile for more information about growing your own chile! Whether you prefer red or green chile, you can have both when you grow your own!
Varieties of New Mexico Chile Pods
The most common red chile pod variety is hot, with Sandia chile taking the crown. If you go into 100 New Mexican restaurants, odds are 70% of them are using a hot Sandia variety. It is the traditional hot in New Mexico for the last two or three generations. Sandia is also the most popular choice for tying ristras, so expect a hot chile if you decide to cook with your ristra!
Some people who like more heat will also get Extra-Hot, which is typically a Barker chile pepper. Barker red chile pods typically have about 25-30% more heat than Sandia pods.
For those who like super spicy chile pods, we also try to carry the XXX-hot Lumbre variety of dried red chile. This chile variety is not as common as hot or extra-hot varieties, so it often sells out quickly. If you see it available at our chile store located at 2010 Eubank Blvd NE, be sure to get it. We also sell plenty of fresh and dried superhot chilies, so pick up some of those if you really like the fire. Just one Carolina Reaper will turn an X-hot sauce into an XXXXX-hot sauce, so be careful with it.
Where Red Chile Pods Come From
We source our red chile pods out of Hatch, New Mexico. Although other areas such as Socorro, San Antonio, Lemitar, and Chimayo also grow green chile which matures into red chile pods, the farmers in these regions typically don’t produce enough to sell outside their farm stores. We frequently get fresh NM green chile shipments our of the Socorro Valley in San Antonio, NM, but our dried red chile products come out of Hatch, NM. Although we would like to sell Chimayo red chile pods and powder, we haven’t been able to find a supplier we trust. Our standards for what we sell are quite a bit higher than most chile vendors. We won’t sell chile without verifying its origin and visiting the farmers. I’ve personally visited every New Mexico farm we sell from.
Hatch Red Chile Pods For Sale Online
Hatch Red Chile Pods
$9.95These are 8 oz bags of Hatch red chile pods from the 2024 chile season! They are a fundamental part of the red answer of New Mexico’s state question: “Red or Green?” Check out our guide to making red chile sauce to learn how easy it is to make a nice red chile sauce with […]
The Farmers Chile Market Experience
Check out our page about 2024 roasted green chile in Albuquerque! We hope to be your favorite place in Albuquerque this year for both red and green chile, fresh, frozen, and dried! If you have questions, we are happy to answer, whether you are a beginner or New Mexico chile expert. We are also able to accommodate large groups including tour buses! If you are looking for red and green chile during the chile season along with a great experience suited for locals and tourists alike, you can find it at our chile stand. Red chile pods are just one small chile related thing we offer, and we hope to spread the joy of chile season to you! While here, we will give you plenty of recommendations for where else to go in Albuquerque too!
Wholesale Hatch Chile: A Convenient and Profitable Option for Retailers
Are you a retailer looking to add a touch of spice to your product offerings? Look no further than wholesale Hatch chile. Known for its unique flavor and versatility, Hatch chile is a popular ingredient that can enhance a variety of dishes. Whether you own a grocery store, a restaurant, or an online food business, buying a lot of Hatch chile at wholesale prices can be a game-changer for your business. If you are looking for a smaller amount of chile, we will be roasting up a storm in 2024.
Why Choose Wholesale Hatch Chile?
When it comes to sourcing Hatch chile in large quantities, it’s essential to find a reliable supplier that can meet your needs. As a retailer, you want to offer your customers the freshest and highest quality products, and wholesale Hatch chile can help you achieve just that.
By purchasing wholesale, you can benefit from:
- Convenience: Located in Albuquerque, New Mexico at 2010 Eubank Blvd NE, we are strategically positioned near I-40. This interstate is a great road for trucks to get to Arizona, California, and Texas. Albuquerque is also bisected by I-25, so it is easy for trucks to go up to Colorado Springs and Denver too. This makes logistics simple and efficient. Whether you need palletized orders loaded onto a truck or want to fill a trailer with sacks of fresh green chile, we can provide hassle-free delivery options.
- Quality: Our Hatch chile products are carefully selected and sourced from trusted local farmers who have perfected the art of cultivating this flavorful pepper. We ensure that our chile is fresh, flavorful, and meets the highest standards of quality.
- Variety: In addition to fresh Hatch green chile, we offer an array of dried chile products, chile ristras, and more. This allows you to diversify your product offerings and cater to a wider range of customer preferences. Our fresh chile includes mild, medium, hot, extra hot, and xxx-hot. In addition, we can inform your of what varieties of chile you are getting to inform your discerning customer base.
- Support: We believe in the success of our retail partners. Apart from providing you with top-notch products, we can also help promote your business through our website and active presence on various social media platforms. This additional exposure can help you attract more customers and boost sales.
How to Buy Wholesale Hatch Chile
Purchasing wholesale Hatch chile is a straightforward process. Simply reach out to us via email, and our dedicated team will guide you through the ordering process. Whether you have specific requirements or need assistance in selecting the right products for your business, we are here to help.
When contacting us, please provide the following details:
- Your business name and location
- The quantity of Hatch chile you require
- Your preferred delivery method (pickup or shipping)
Once we have all the necessary information, we will provide you with a competitive quote tailored to your needs. Our goal is to ensure that you receive the best value for your investment, allowing you to maximize your profits.
Remember, buying wholesale Hatch chile is not only a cost-effective solution but also a strategic move that can set your business apart from the competition. With our help, you can offer your customers the authentic taste of Hatch chile while enjoying the convenience and benefits of wholesale purchasing.
Ready to spice up your business? Contact us today to explore the possibilities of purchasing wholesale Hatch chile and take your retail offerings to the next level. In case you are new to the concept of chile roasting, be sure to read our guide to roasting with a barrel roaster. Roasting is not too difficult if you understand the process. This guide breaks it down it detail to help anyone understand clearly why each step is important.
Hatch Chile Roasting Near you in 2024
If you are looking for roasted Hatch chile near you this year, you’ve come to the right place! Hatch chile roasting is an incredibly important part of New Mexican culture. This delicacy has spread to surrounding states and even further as New Mexico’s delicious food touches the hearts of more and more people. If you are here, you have probably asked where to get roasted Hatch chile this year. Read on to find out!
Where to get roasted green chile in 2024?
We roast chile at 2010 Eubank Blvd NE Albuquerque, NM 87112. When it comes to roasted Hatch green chile in Albuquerque, the original is always worth checking out. We’ve been roasting chile since 1977, before anyone else in the city. Most other roasters were just kids or not born born yet back then. We roast chile every day from 9-5 during the months of August, September, and October, the whole chile season. Our first day of roasting will be Friday, August 2nd this year! Keep us in mind when you search for “Chile roasting near me 2024” We will continue to stay open selling chile products until Christmas, even after the chile roasting season is over!
The great terroir of New Mexico chile
Every chile season, New Mexicans always consider where to get their Hatch chile roasted. Many people here prefer chile from other areas, such as Lemitar, San Antonio, or Chimayo. In the early chile season, we always start our green chile roasting with Hatch chile. Simply put, it is ready faster because Hatch is farther south and warmer. As the plants get older however, the chile they produce becomes smaller and doesn’t roast as well. In this case, it is best to let the chile turn red and mature. The red chile pods they turn into make a delicious sauce, and is one answer to our state question, “Red or Green?” P.S. Christmas is always an acceptable answer if you are feeling indecisive!
Because the Hatch season is earlier, we change over to our farmers farther north later in the season in order to get the best quality chile available at the time. If the month is August, our green chile is almost certainly Hatch green chile. If it is around September or later, our green chile will likely be from Snake Ranch or another farm in the Socorro Valley area near Lemitar. There are many places here growing fantastic New Mexico chile. Due to our long history of roasting chile in New Mexico, we have vetted just about everyone, and only source from the best growers.
The Farmers Chile Market Difference
Regardless of whether you are looking for Hatch chile, Lemitar chile, or somewhere else, we are confident that our chile quality is just as good, if not better. Our farmers use seeds bred primarily for flavor rather than yield per acre as a lot of “Hatch chile farms” use. Our chile is better than what you get in giant grocery stores, we guarantee it! If you want good quality roasted green or red chile, you can be sure to get it here. We pride ourselves on being a great chile roaster in Albuquerque.
We are more than willing to accommodate special requests for roasting. Do you want us to roast it a little longer for a more smoky flavor? Let us know! Want to throw some garlic and onion into the roaster for a more aromatic roast? We can do it! We will roast your xxx-hot sack with some fresh ghost peppers to kick up the heat level. I’ll even take your picture if it’s not too busy, just ask! At Farmers Chile Market, we will do our best to ensure you leave happy with your perfect sack of chile!
Your Spot for Roasted Green Chile
If you are asking yourself where to get chile roasting near me in 2024, You can find your solution in the Northeast Heights at 2010 Eubank Blvd NE. In the early season, we start roasting green medium and hot varieties. Later on, we also carry mild, extra hot, and even xxx-hot Lumbre chile! We will also have plenty of red chile ristras, other chile products, and local produce available.
We roast red chile too!
Don’t think of us as a one trick pony that only sells green chile. Once September rolls around, we have all varieties of green chile and also carry fresh red chile to roast as well. This is much more difficult to find than green chile, and most roasters don’t carry much in the way of fresh red. Whether you want a full sack, a half sack, or an even smaller amount than that, you can get it at Farmers Chile Market during September and October! Of course, we also carry dried red chile pods, which is the most common way that people buy their red chile.
Hatch Chile Season 2024
Although it is still somewhat early to tell, the snow and rain we have been seeing over the winter is definitely a good sign. Although there are other factors than just water involved in growing and harvesting green and red New Mexico chile, water availability has been something which has been limiting the amount of farms able to grow. When we get a good snowpack, this means water will be less of a troubling issue. Hopefully winters like these become normal, as water concerns have become somewhat severe in recent years.
Is there a green chile shortage?
Regardless of the bleak picture many media outlets love to paint, green and red New Mexico chile will always be available, even if the price rises due to various reasons, such as labor, water, fertilizer, or even age of farmers. Green chile production in Hatch, and most other areas of New Mexico is becoming smaller and smaller, but it will still be available. We at Farmers Chile Market are committed to finding good chile, no matter what happens in the future. You can believe that we will always support local farmers and try to keep the great red and green chile tradition of New Mexico alive.
What Varieties of Chile we Roast
These are all different chile varieties! Hotter chile typically curves more We roast many different varieties of Hatch chile, including Numex 6-4, Big Jim, Sandia, Miss Junie, Barker, and even Lumbre chile. More than just that, we often also carry fresh red chile once it is ready too. In terms of heat levels, this means we sell and roast chile which is very mild, medium, hot, extra hot, and all the way up to xxx-hot. We have even have people special order fresh superhots like ghost peppers to roast alongside with other chile. If we roast it, you can be sure it is local New Mexican chile, though we also have a wide range of other chili peppers as well!
Other types of chilies we sell
If you are looking for the hottest of the hot, we try to carry a wide assortment of both fresh and dried superhot chile peppers during the chile season. We typically always have plenty of Carolina Reapers, Ghost Peppers, 7 Pots, Scotch Bonnets and even Aji Charapita, the world’s most expensive chili pepper! This year, we will also try to carry Pepper X, the new hottest chile pepper in the world. This isn’t a guarantee yet however, as the seeds are still hard to come by.
We have Mexican chile too!
We also carry a good assortment of chile from Mexico, such as Ancho, Chipotle, Guajillo, and more. In the future, I will prepare different recipes using these peppers. I love to cook and write, but often I become quite busy managing my chile roasting operation, and that must come first. Because of this, it may take me a year or two to come up with these recipes using various chile peppers. For now, here is a recipe overview for a New Mexican classic, stacked red chile enchiladas. In case you are a foodie, I have spent a decent amount of time between the end of the 2023 chile season and the start of the 2024 chile season beefing up our recipes section! Be sure to check it out if you want some more ideas about how to cook with Hatch chile.
Looking Forward to the 2024 NM chile season
The chile season is always different, but the same. During the months of August, September, and October, I work every day of the week, trying to not only provide the best customer service I can, but also find the best chile at the best time. The season changes drastically from the early season, where only a small amount of green chile varieties available. Two weeks later, we have plenty of extra hot and xxx hot chile, with more and more mature reddish chiles showing up in the burlap sacks.
Once September comes, red chile comes right after. Once red chile is available, red chile ristras show up days later. Tying chile ristras is a great way for farming families to make more money. It is also a good way for older family members to make some money without working the fields. With red chile coming, it also means the season is approaching the finish line. The weather starts getting colder, and plants have less energy to keep making new green chile. More and more farmers stop picking, and leave the red chile to dry on the plant, to be harvested once dry.
Visit Albuquerque’s Original Chile Roaster
We hope to be your choice when you search for chile roasting near me 2024 this year. If you are living in Albuquerque, or just passing through for the Balloon Fiesta or something else, we would love to see you at Farmers Chile Market at 2010 Eubank Blvd Albuquerque, NM 87112 this chile season!
For people traveling in Albuquerque and New Mexico, be sure to check out our travel section for ideas. We have plenty of information about different road trip ideas, including Route-66, I-25, Santa Fe, Las Cruces, Hatch, and more!
Chile Ristras for sale in Albuquerque
We will also have tons of ristras for sale at 2010 Eubank Blvd NE, 87112. Typically they show up right around Labor Day, coinciding with the Hatch Chile Festival! Our selection of ristras
Once ristras come in, fresh red chile follows closely behind it. Be sure to come stop by and get your roasted red chile fix in the months of September and October. Because of its high sugar content, we won’t be shipping fresh red chile. It often attracts flies and goes bad much faster than green chile as a result. New crop red chile pods come in around October typically. These pods are the core ingredient in making the red part of New Mexico’s favorite cuisine, a red chile sauce. After red chile pods become available, some of the large chile producers in Hatch also begin to prepare fresh red chile powder, which is one of my favorite ingredients to make different New Mexican fusion foods!
Hatch red chile roasting in Albuquerque More info about New Mexico Chile
Check out our guide to roasting chile at home.
In case you will be roasting chile professionally in 2024, read roasting with a barrel roaster. This guide explains our technique of roasting chile. It has been tuned over 45 years, and I believe it is the best way to roast with a chile roaster.
Check here if you are curious about different varieties of chile. In case you are a real chilehead, you will no doubt be interested in attending the world famous Hatch Chile Festival. Be sure to read all about it before you go!
Also, feel free to read through our blog if you want to learn other things about New Mexico Chile. In case you are interested in the history and culture of New Mexico chile, be sure to read our blog post The New Mexican Chile Tradition. We add new content regularly, and will feature recipes along with other knowledge and opinions as the chile industry changes. It is a very different game than it used to be, with many new varieties available. We hope you enjoyed reading our blog, and hope to see you when you are looking for roasted green chile in 2024!
A nice Autumn roast Can’t make it to Albuquerque?
We also have a broad selection of Hatch chile products available on our online shop! Take the knowledge you learned in our guide to roasting chile and roast up some delightful chile for yourself. The chile we sell is more flavorful than chile you can get in grocery stores. A big reason why is that it isn’t graded by federal produce standards. In New Mexico, we don’t really care so much if chile is curved, but the Feds and grocery conglomerates do. If we want a chile relleno, we pick out a straight chile. curvy stuff is still great for chopping up and putting on a burger, in a taco, or even some mac & cheese! The tastiest varieties of chile are usually not very straight! That being said, some varieties such as Big Jim have a propensity to be big, straight, and meaty!
Buy chile online!
Whether you are looking for fresh green chile, frozen roasted chile, dried roasted chile, dried red chile pods, a chile ristra, new crop Estancia pinto beans, or something else, we probably have it available in our chile store. Although New Mexico is a great travel location, we will be here waiting for you next year too! In case you need your heat fix sooner than you can visit, you can scratch your chile itch by buying online! Even if you can’t find chile roasting near you in 2024, you can get fresh chile and roast it yourself. Happy roasting this 2024 chile season!
Hatch Green Chile roasting in Abluquerque Travel Ideas in Las Cruces: Exploring the Spice of Life
Las Cruces, a vibrant city in southern New Mexico, offers a plethora of exciting travel ideas for both locals and tourists alike. From cultural landmarks to culinary delights, this charming city has something for everyone. So, pack your bags and get ready to embark on an unforgettable adventure in Las Cruces! In case you are visiting on an I-25 road trip, check out our guide to I-25 in New Mexico! We’ve got a ton of nice spots to visit in New Mexico, especially if you are traveling around the chile season time in August to October!
We really love our chile in New Mexico. You can find this on Picacho Ave New Year’s Chile Drop
In case you are traveling to Las Cruces during the holidays, be sure to experience a unique New Year’s tradition in Las Cruces – the Chile Drop! Instead of a traditional ball drop, Las Cruces celebrates the arrival of the new year by lowering a giant chile pepper from the sky. Join the lively crowd, feel the electric atmosphere, and welcome the new year with a spicy twist! It’s also a great time to explore downtown Las Cruces, with plenty of shops, performances, and perhaps a competition on who will guess right, “Red or Green?”
NMSU Chile Pepper Institute
For all the spice enthusiasts out there, a visit to the NMSU Chile Pepper Institute is a must. This institute is dedicated to the research and preservation of chile peppers, and it offers fascinating insights into the world of peppers. Learn about the history, cultivation, and different varieties of chile peppers. Don’t forget to take home some flavorful souvenirs to spice up your meals!
While exploring the NMSU campus, make sure to pay homage to Dr. Fabian Garcia, the father of the New Mexico chile pepper industry. His pioneering work in developing new chile pepper varieties has left a lasting impact on New Mexico’s culinary heritage. Take a moment to appreciate his contributions and the fiery flavors he brought to the Southwest.
Other notable chile legends are Dr. Roy Nakayama and Dr. Roy Harper. You can find out more about them, and much more while at NMSU!
Mesilla Plaza
Step back in time and immerse yourself in the rich history of Las Cruces at Mesilla Plaza. This charming historic district offers a unique blend of adobe architecture, quaint shops, and delicious restaurants. Stroll through the plaza, browse the local crafts, and indulge in authentic Mexican cuisine at one of the many eateries. Don’t miss the chance to sip on a refreshing margarita while enjoying the vibrant atmosphere.
Restaurants
Las Cruces is a paradise for food lovers, with a wide range of culinary delights to satisfy every palate. For a taste of authentic New Mexican cuisine, head to La Posta de Mesilla. This iconic restaurant has been serving up traditional dishes since 1939 and is a local favorite. For a more contemporary dining experience, visit the Double Eagle Restaurant. Housed in a historic mansion, this elegant establishment offers a refined menu and a charming ambiance.
Outdoor Adventures
Las Cruces is surrounded by stunning natural landscapes, providing ample opportunities for outdoor adventures. Explore the rugged beauty of the Organ Mountains-Desert Peaks National Monument, go hiking in the Dripping Springs Natural Area, or take a scenic drive along the picturesque Mesilla Valley. Nature enthusiasts will find endless possibilities to connect with the great outdoors.
Hatch
If you’re visiting Las Cruces during chile season (August to October), a trip to Hatch is a must. Known as the “Chile Capital of the World,” this small town is just a short drive from Las Cruces and offers a delightful sensory experience. Explore the local farms, witness the chile harvest, and savor the mouthwatering flavors of freshly roasted chile peppers. It’s an adventure that will ignite your taste buds! If you happen to be around during Labor Day weekend, visiting the Hatch Chile Festival is a must!
Las Cruces is a hidden gem that offers a perfect blend of culture, history, and culinary delights. Whether you’re captivated by the New Year’s Chile Drop, intrigued by the NMSU Chile Pepper Institute, or enchanted by the charm of Mesilla Plaza, Las Cruces will leave you with memories to cherish. So, pack your appetite and sense of adventure, and get ready to explore the spice of life in Las Cruces!
How to Peel Roasted Hatch Green Chile: A Handy Guide
Are you ready to embark on a flavorful journey with the delicious roasted Hatch green chile in 2024? These fiery peppers are a staple in Southwestern cuisine, adding a burst of smoky heat to any dish. But before you can fully enjoy their fiery goodness, you need to know how to peel them properly. In this guide, we’ll walk you through two main methods of peeling roasted Hatch green chile, ensuring you get the most out of this culinary delight.
Step 1: Safety First
Before we dive into the peeling process, it’s essential to prioritize safety. Hatch green chiles can pack quite a punch, so it’s wise to wear gloves while handling them. This will protect your hands from the capsaicin, the compound responsible for their spiciness. Also, be sure to wash your hands thoroughly after handling the chiles and avoid touching your face to prevent any unpleasant surprises.
Method 1: Hand Peeling
If you prefer a more tactile approach, this method is for you. Follow these simple steps to peel roasted Hatch green chile using just your hands:
- Place the roasted chile on a clean cutting board or a flat surface and grab the stem area with your non dominant hand.
- With your dominant hand, start peeling away the skin from the top of the pepper and work your way down. The skin should come off effortlessly, revealing the vibrant green flesh beneath.
- If you encounter any stubborn bits of skin, use your fingers or a small knife to gently scrape them off.
- Repeat the process for each roasted New Mexico green chile you want to peel.
- Stack your chile on the side, and either bag them up for storage with the stem on or remove the stem and chop the chile at your discretion.
Voila! You now have perfectly peeled roasted green chile ready to be used in your favorite recipes. But wait, there’s another method you can try!
Method 2: Knife Scraping
If you prefer a different method, the knife scrape technique is your go-to. Here’s how you do it:
- Place the roasted chile on a clean cutting board or a flat surface.
- Take the back of a knife, preferably a small one, and hold it at a slight angle.
- Gently scrape the back of the knife against the skin of the chile, starting from the top and working your way down. Apply light pressure to remove the skin without damaging the flesh.
- Continue scraping until all the skin is removed, revealing the vibrant green chile flesh.
- Repeat the process for each roasted chile you want to peel. Bag up what you want to save, and keep out the chile you want to use for the recipe you are making.
With the knife scrape technique, you’ll have beautifully peeled roasted Hatch green chiles in no time. Feel free to adjust the angle and pressure to find the method that works best for you.
Final Thoughts
Peeling roasted Hatch green chiles doesn’t have to be a daunting task. With the right techniques and a little practice, you’ll become a pro in no time. Whether you choose to peel by hand or use the knife scraping technique, always remember to prioritize safety by wearing gloves and washing your hands thoroughly afterward.
Now that you know how to peel roasted Hatch green chile, the culinary world is your oyster. Add these smoky, spicy peppers to salsas, stews, enchiladas, or even burgers for an unforgettable flavor experience. So, put on those gloves, grab your chiles, and let the peeling begin!
For more inspiration on what to cook with your freshly peeled chile, be sure to check out our recipes section!
Travel Ideas in Santa Fe: Exploring the Best of the City
Introduction
Are you planning a trip to Santa Fe? This vibrant city in New Mexico has a rich cultural heritage and offers a wide range of attractions and activities for visitors of all ages. From exploring the historic Santa Fe Plaza area to visiting the stunning Cathedral Basilica of St. Francis of Assisi, there is something for everyone in this enchanting city. In this blog post, we will take a closer look at some of the top-rated attractions and travel ideas in Santa Fe.
Santa Fe Plaza Area
One of the must-visit places in Santa Fe is the Santa Fe Plaza area. This historic square is the heart of the city and is surrounded by charming adobe buildings, art galleries, and shops. Take a leisurely stroll around the plaza, soak in the vibrant atmosphere, and explore the unique boutiques and Native American art vendors. Don’t forget to visit the Palace of the Governors, the oldest continuously occupied public building in the United States. This is a great spot for those looking to buy handmade turquoise jewelry. In the summertime, I highly recommend getting a biscochito ice cream sandwich from the ice cream cart in the plaza. It’s a great way to try local flavor.
You can get a bowl of posole like this at the Plaza Cafe Cathedral Basilica of St. Francis of Assisi
A visit to Santa Fe is incomplete without exploring the Cathedral Basilica of St. Francis of Assisi. This stunning Roman Catholic cathedral is an architectural masterpiece that showcases the rich religious heritage of the city. Step inside and admire the intricate stained glass windows, ornate altar, and beautiful artwork. Take a moment to soak in the peaceful ambiance and appreciate the spiritual significance of this sacred place.
Santa Fe Railyard
If you’re a fan of art and culture, a visit to the Santa Fe Railyard is a must. This vibrant district is home to art galleries, performance spaces, and trendy restaurants. Explore the contemporary art scene at the SITE Santa Fe gallery or catch a live performance at the Santa Fe Railyard Performance Center. Don’t forget to check out the Farmers Market, where you can sample local produce and artisanal products.
Zozobra
For a unique and unforgettable experience, plan your visit to Santa Fe around the annual Zozobra event. Zozobra, also known as Old Man Gloom, is a giant marionette that is set on fire to symbolize the burning away of worries and troubles. Join the locals as they gather at Fort Marcy Park to witness this spectacular event and be a part of this cherished Santa Fe tradition.
Meow Wolf
If you’re looking for an out-of-this-world experience, head to Meow Wolf. This immersive art installation is like nothing you’ve ever seen before. Step into a fantastical world filled with mind-bending rooms, secret passages, and interactive art. Explore the House of Eternal Return and let your imagination run wild as you uncover the mysteries within. Meow Wolf is a must-visit for art enthusiasts and those seeking a truly unique and immersive experience.
Other Highly Rated Attractions
In addition to the above-mentioned attractions, Santa Fe offers a plethora of other highly rated places to visit. Here are a few more recommendations:
- Georgia O’Keeffe Museum: Discover the works of one of America’s most celebrated artists at this museum dedicated to Georgia O’Keeffe.
- Loretto Chapel: Marvel at the miraculous spiral staircase, often referred to as the “Miracle Staircase,” at this beautiful Gothic-style chapel.
- Museum of International Folk Art: Immerse yourself in the diverse cultures of the world through the extensive collection of folk art at this museum.
- Canyon Road: Explore this famous street lined with art galleries, boutiques, and restaurants, showcasing the best of Santa Fe’s art scene.
Have fun in Santa Fe
Santa Fe is a city that seamlessly blends history, art, and culture. Whether you’re exploring the historic Santa Fe Plaza area, admiring the architectural wonders of the Cathedral Basilica of St. Francis of Assisi, or immersing yourself in the surreal world of Meow Wolf, you’re sure to create unforgettable memories in this enchanting city. So pack your bags, head to Santa Fe, and embark on a journey filled with exploration, inspiration, and wonder.
Check out our guide to I-25 in case you are in Santa Fe on an I-25 road trip. Also, be sure to visit Albuquerque as it is only an hour drive a way, and certainly worth a visit. We have a guide to Albuquerque too in case you need some inspiration. Finally, for those who are looking to make a turn in Albuquerque like Bugs Bunny, we have a guide to Route-66 too!
Things to Do in Albuquerque: Travel Ideas for an Unforgettable Trip
Are you planning a trip to Albuquerque? Well, get ready for an adventure-packed journey through the heart of New Mexico! Whether you’re a nature enthusiast, a history buff, or a foodie looking for some spicy flavors, Albuquerque has something for everyone. So, fasten your seatbelts and let’s explore the top travel ideas for your trip to the Land of Enchantment.
In case you are coming on a road trip going over I-40, be sure to check out our New Mexico Route-66 guide for some inspiration as well! If you are driving north or south on I-25, we also have plenty of ideas for your I-25 road trip too! For those of you who are flying, the Albuquerque International Sunport has a shuttle to rental car companies running 24/7.
Sandia Peak Tramway: Soar to New Heights
For those who love the great outdoors, a visit to the Sandia Peak Tramway is a must. Take a hike up the La Luz Trail and enjoy breathtaking views of the surrounding mountains. Then, hop on the tramway for a thrilling ride back down. It’s an experience that will leave you feeling on top of the world! The Tramway also sells round trip tickets for people who don’t have the time or energy for a multiple hour hike. I recommend riding up around sunset, and enjoying the city lights once the sun goes down. Bring a jacket, as the peak is quite a bit colder than the foothills of the mountain. As of now, round trip tickets are $33 for adults and $22 for those under 20, military, and seniors.
Balloon Fiesta: Reach for the Skies
Have you ever dreamed of floating in a colorful hot air balloon? Well, in Albuquerque, you can make that dream come true. Plan your visit during the annual Balloon Fiesta in early October and witness hundreds of vibrant balloons taking flight. It’s a sight that will leave you in awe and make your Instagram followers green with envy. During the colder months, a balloon ride is a great travel idea too! Budget about $50 a person for the Balloon Fiesta to buy food and drinks along with souvenirs. Be sure to leave a lot of time to get in, as it frequently takes an hour or longer to get into the park due to traffic.
River of Lights: A Dazzling Display
If you’re visiting Albuquerque during the holiday season, don’t miss the River of Lights. This magical event transforms the ABQ BioPark into a winter wonderland, with millions of twinkling lights illuminating the night sky. Stroll through the enchanting displays, sip on hot cocoa, and feel the holiday spirit come alive. Budget about $20 a person for this event, and be sure to take advantage of the free Park& Ride service.
Old Town: Step Back in Time
Immerse yourself in Albuquerque’s rich history by visiting Old Town. Wander through the narrow streets lined with adobe buildings, browse the unique shops, and soak in the vibrant atmosphere. Don’t forget to grab a bite of authentic New Mexican cuisine at one of the charming local restaurants. The plaza here is a nice spot to rest and soak in the centuries old architecture. It is not quite as impressive as Santa Fe’s, but is still a very historically significant spot in the Duke City!
The Bosque: Nature’s Oasis
Escape the hustle and bustle of the city and explore the Bosque, a beautiful riverside forest. Take a leisurely bike ride along the trails, have a picnic by the river, or simply enjoy the serene surroundings. It’s the perfect place to reconnect with nature and recharge your batteries.
Nob Hill: Shop ’til You Drop
For a trendy shopping and dining experience, head to Nob Hill. This hip neighborhood is filled with unique boutiques, art galleries, and delicious eateries. Grab a cup of locally roasted coffee, browse the eclectic shops, and soak in the vibrant energy of this lively district. It’s also one of the two main bar areas of Albuquerque, so definitely consider it if you are looking for a fun night out!
Frontier: Get a Taste of College Life
The Frontier is arguably the most famous restaurant in Albuquerque. It has been a landmark in the Nob Hill area across from the Main Entrance of UNM for more than 50 years. I highly recommend the green chile stew and breakfast burritos, but the cinnamon rolls are a cult classic too!
Downtown Albuquerque: Where Culture Meets Creativity
Discover the heart of the city in Downtown Albuquerque. Explore the vibrant art scene, visit the many galleries and museums, and indulge in the local cuisine. Don’t miss the chance to catch a live performance at one of the theaters or enjoy a night out on the town at the lively bars and clubs. Parking can be difficult on Friday and Saturday night, so consider taking an Uber or taxi. It is a much safer option when going out for a night on the town!
The State Fair: Fun for All Ages
If you’re lucky enough to visit during the State Fair, you’re in for a treat. Experience the thrill of the rides, indulge in delicious fair food, and enjoy live entertainment. From the Ferris wheel to the livestock exhibits, there’s something for everyone at this annual event. This is typically the best time to catch a rodeo too. New Mexico is often not thought of as a cowboy state, but many areas are, as we are a Wild West state! For this, expect to spend around $50 a person including tickets, parking, food, and entertainment.
Weekend Flea Market: Treasure Hunting at Its Finest
Get your bargain-hunting game on at the Weekend Flea Market at Expo New Mexico. Browse through a wide array of unique items, from vintage clothing to handmade crafts. You never know what hidden gems you might find! The flea market is in the same spot as the State Fair, so keep in mind that it won’t be available if the fair is in town.
Hinkle Family Fun Center: Fun for the Whole Family
Looking for a place to entertain the kids or have a fun date? Look no further than the Hinkle Family Fun Center. With go-karts, mini-golf, arcade games, and more, it’s a guaranteed good time for all ages. Challenge your friends to a game of laser tag or test your skills on the rock climbing wall.
Explora: Where Learning Meets Fun
For an educational yet entertaining experience, visit Explora. This interactive science center offers hands-on exhibits that will spark curiosity and ignite your imagination. From the physics of motion to the wonders of chemistry, there’s a world of discovery waiting for you and your family.
Indian Pueblo Cultural Center: Dive into Native American Culture
Take a deep dive into the rich heritage of New Mexico’s Native American tribes at the Indian Pueblo Cultural Center. Explore the fascinating exhibits, watch traditional dances, and sample delicious Native American cuisine. It’s a cultural experience that will leave you with a deeper appreciation for the history and traditions of the Southwest.
Visit a Chile Roaster: Taste the local flavor of New Mexico
Before you leave Albuquerque, make sure to visit a local chile roaster like Farmers Chile Market. Fill your senses with the aroma of freshly roasted chiles and take home a taste of New Mexico. Indulge in the local restaurants first to build your understanding of New Mexican food, and let your taste buds dance with delight. Before you leave, be sure to stock up on various fresh and dried chile products to take back with you! We carry plenty of different chile products at many different price points, so you can be sure to get whatever you are looking for at the right price. The best time to visit a chile roaster in 2024 is during chile season, which runs the months of August, September, and October. In case you want to buy a ristra to take home as a souvenir, try to come in September or October so the chile has more time to mature.
Enjoy Your Trip in Albuquerque!
So, whether you’re soaring above the mountains, exploring the vibrant city streets, or savoring the flavors of New Mexico, Albuquerque promises an unforgettable journey. Pack your bags, hit the road, and get ready to create memories that will last a lifetime. Albuquerque is waiting to welcome you with open arms and a heart full of adventure. If you have time, a day trip to Santa Fe is also a great idea, as it is only an hour drive away!
Spicy Gift Ideas: Why Sending Hatch Chile is the Perfect Gift
Looking for the perfect gift for someone who loves spicy food? Whether it’s a birthday, graduation, anniversary, or Christmas gift, there’s one thing that spice lovers always appreciate – a kick of flavor. And when it comes to spice, there’s nothing quite like Hatch chile.
In New Mexico, we have a deep love for chile peppers. While we may not have many famous hot sauce brands like Tapatio or Tabasco, we are known for our super famous chile peppers. We enjoy them in various forms – fresh roasted, dried, and everything in between. And if you have someone you care about who loves spice, consider giving them the gift of Hatch chile.
What sets Hatch chile apart from other types of chile sauces is the quantity we use. In New Mexico, chile is not just a condiment; it’s a major ingredient that can make up 25% or more of a meal. While the spice level of Hatch chile may not be as intense as a superhot chile or a habanero, the sheer amount we use allows anyone to truly feel the burn. If anyone claims that our lumbre chile isn’t hot enough, we simply tell them to eat more of it!
One of the great things about New Mexico chile is its versatility and long shelf life. Dried and frozen chile can last a long time, allowing your loved one to enjoy the gift of spice all year round. They can use it in various recipes, from soups and stews to salsas and marinades. Hatch chile adds a unique flavor and heat that can elevate any dish.
But why specifically Hatch chile? What makes it the perfect gift for spice lovers? Well, besides the fact that it’s incredibly delicious, Hatch chile has a reputation for being one of the best varieties of chile peppers in the world. The unique climate and soil conditions of New Mexico give our chile its distinct flavor and heat. The food culture here is all about chile, so of course there are many different varieties of red and green chile to choose from.
When you give the gift of Hatch chile, you’re not just giving someone a spice; you’re giving them a taste of New Mexico and its rich culinary heritage. It’s a gift that shows thoughtfulness and a genuine understanding of their love for spice. And for those who have never experienced the joy of Hatch chile before, it introduces them to a whole new world of flavor.
So, if you’re wondering what to give someone who likes spicy food, consider sending them Hatch chile. It’s a gift that is sure to spice up their life and leave a lasting impression. Whether they’re a seasoned spice connoisseur or someone who’s just beginning to explore the world of heat, Hatch chile is a gift that will be appreciated and enjoyed.
Is Hatch chile a good gift? Absolutely! It’s a unique and flavorful present that will bring joy to any spice lover. So go ahead, surprise your loved one with the gift of Hatch chile, and watch their taste buds ignite with delight. For people who like red chile, consider giving them a chile ristra. Even people who don’t love spice can still appreciate the dash of southwestern color they provide!
Hatch Chile on a Pizza: New Mexican’s Favorite Pizza Topping
When it comes to pizza, everyone has their own preferences for toppings. Some people love the classic combination of pepperoni and cheese, while others enjoy experimenting with unique flavors and ingredients. But if you find yourself in New Mexico, there’s one pizza topping that you absolutely must try: roasted Hatch green chile.
New Mexicans have a deep love for their local Hatch green chile, and it’s not hard to see why. This flavorful pepper is known for its perfect balance of heat and smokiness, making it a delicious addition to any dish. And when you pair it with a cheesy, gooey pizza, the result is simply mouthwatering.
Adding roasted Hatch green chile to a pizza is incredibly easy. All you need to do is peel, deseed, and chop the chiles, and then sprinkle them on top of your favorite pizza toppings. The heat from the chiles will infuse into the cheese and other ingredients, creating a perfect spicy kick.
One of my personal favorite pizza combinations is pepperoni, green chile, and mushrooms. The savory pepperoni pairs perfectly with the smoky heat of the green chile, while the earthy mushrooms add a delicious depth of flavor. It’s a combination that never fails to satisfy my taste buds.
If you’re in New Mexico and looking to try this amazing pizza topping, I highly recommend visiting Dion’s. This local chain is known for its delicious pizzas, and they offer the perfect combination of pepperoni, green chile, and mushrooms. Trust me, it’s a flavor explosion that you won’t want to miss.
But don’t worry if you can’t make it to New Mexico anytime soon. You can still enjoy the deliciousness of roasted Hatch green chile on your pizza at home. Simply roast the chiles in the oven or on a grill until they’re charred and blistered, then follow the same steps of peeling, deseeding, and chopping. Sprinkle the chiles on top of your favorite pizza, bake it to perfection, and get ready to experience a whole new level of pizza bliss.
So, why is roasted Hatch green chile such an amazing pizza topping? It’s all about the unique flavor it brings to the table. The smoky, spicy kick of the chiles adds a depth and complexity that elevates the pizza to a whole new level. It’s a flavor combination that you won’t find anywhere else, and once you try it, you’ll understand why it’s a favorite among New Mexicans.
Next time you’re craving pizza, think outside the box and give roasted Hatch green chile a try. Whether you’re in New Mexico or enjoying a homemade pizza in your own kitchen, this flavorful topping is sure to impress. So go ahead, embrace the heat, and take your taste buds on a delicious adventure.
Be sure to check out our recipes section for more inspiration and ideas on how to use roasted New Mexico chile!
Hatch Chile Recipe Ideas: Beyond Traditional Mexican Dishes
When it comes to versatile ingredients, few can match the flavor and heat of Hatch chiles. These iconic peppers from New Mexico are known for their unique taste and are a staple in traditional Mexican cuisine. But did you know that Hatch chiles can be used in a variety of dishes, even those that are not typically Mexican? In this post, we’ll explore the versatility of cooking with Hatch chiles and share some delicious recipe ideas that go beyond the borders of Mexico.
1. Hatch Chile Mac and Cheese
Who doesn’t love a comforting bowl of mac and cheese? Take this classic dish to the next level by adding some roasted Hatch chiles. The smoky and slightly spicy flavor of the chiles pairs perfectly with the creamy cheese sauce. Whether you prefer a traditional mac and cheese or a more adventurous version with bacon and chile, Hatch chile will add a delightful twist to this beloved comfort food.
2. Hatch Chile Cornbread
Upgrade your cornbread game with the addition of Hatch chiles. The heat of the chiles and the sweetness of the corn create a perfect balance of flavors. Whether you bake them in a cast-iron skillet or as individual muffins, Hatch chile cornbread is a crowd-pleaser. Serve it as a side dish with chili or barbecue, or enjoy it on its own as a delicious snack.
3. Hatch Chile Burgers
Spice up your burger game by mixing some finely chopped New Mexico chile into your ground beef. The smoky heat of the chiles will take your burgers to a whole new level. Top them with melted cheese, avocado, and a Hatch chile mayo for an unforgettable flavor explosion. Whether you prefer beef, chicken, or veggie burgers, Hatch chiles are the perfect addition to any patty. For a more simple approach, just coarsely chop roasted chile and use it as a topping!
4. Hatch Chile Salsa
Move over, traditional tomato salsa! Hatch chiles can be the star of your next salsa creation. Roast and blend the chiles with some onions, garlic, lime juice, and cilantro for a vibrant and spicy salsa that pairs well with tortilla chips, tacos, and grilled meats. Whether you like it mild or extra hot, Hatch chile salsa will add a kick to any dish.
5. Hatch Chile Corn Chowder
Warm up on a chilly day with a hearty bowl of Hatch chile corn chowder. The combination of sweet corn, creamy broth, and smoky Hatch chiles creates a comforting and flavorful soup. Serve it with a side of crusty bread or tortilla for a satisfying meal. This chowder is a great way to showcase the versatility of Hatch chiles in a non-Mexican dish.
6. Hatch Chile Pesto
Give your pesto a spicy twist by replacing or blending the traditional basil with roasted Hatch chiles. The result is a vibrant and flavorful sauce that can be used in a variety of dishes. Toss it with pasta, spread it on sandwiches, or use it as a marinade for grilled chicken or fish. Hatch chile pesto is a versatile condiment that will add a kick to any meal. With this recipe, I recommend using medium chile, as hot or extra hot might result in something only superhot chile lovers will enjoy.
7. Hatch Chile Chocolate Brownies
Yes, you read that right – Hatch chiles and chocolate can be a match made in heaven. Add some finely chopped roasted Hatch chiles to your favorite brownie recipe for a unique and delicious twist. Another option is to use sun dried red chile powder instead of roasted chile. The combination of rich chocolate and spicy chile will surprise and delight your taste buds. These brownies are perfect for those who enjoy a little heat with their sweet.
These are just a few examples of the countless ways you can incorporate Hatch chiles into dishes that are not typically Mexican. The versatility of these peppers is truly remarkable, and they can add a unique flavor and heat to a wide range of recipes. So, the next time you’re looking to spice up your cooking, don’t forget to reach for some Hatch chiles. Your taste buds will thank you!
In case you are looking for more recipes than just these, be sure to check out our recipes section!
Hatch Green Chile Chicken Enchilada Recipe – Stacked and Rolled Enchiladas
Introduction
Looking for a delicious and flavorful New Mexican dish to spice up your dinner? Look no further! In this recipe, we’ll show you how to make mouthwatering Hatch green chile chicken enchiladas. Whether you prefer stacked enchiladas like a lasagna or the classic rolled version, this recipe has got you covered. Get ready to tantalize your taste buds! Make sure you come get roasted chile at 2010 Eubank Blvd NE in Albuquerque during the chile season!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup Hatch green chile, roasted and diced
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 12 corn tortillas
- 1 cup green chile sauce
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Stacked Enchiladas – Like a Lasagna
If you’re in the mood for a unique twist on traditional enchiladas, try making stacked enchiladas. Here’s how:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, diced Hatch green chile, and half of the shredded cheese. Season with salt and pepper to taste.
- Spread a thin layer of green chile sauce on the bottom of a baking dish.
- Place a layer of corn tortillas on top of the sauce, covering the entire bottom of the dish.
- Spoon a generous amount of the chicken and green chile mixture over the tortillas, spreading it evenly.
- Repeat the layers, alternating between tortillas, sauce, and the chicken mixture, until you run out of ingredients.
- Finish off with a layer of tortillas and top with the remaining green chile sauce and shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Rolled Enchiladas – Classic and Delicious
If you prefer the traditional rolled enchiladas, here’s how to make them:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat a small amount of oil over medium heat. Soften each corn tortilla by quickly frying it for a few seconds on each side. Drain on paper towels.
- In a mixing bowl, combine the shredded chicken, diced Hatch green chile, and half of the shredded cheese. Season with salt and pepper to taste.
- Spoon a generous amount of the chicken and green chile mixture onto each tortilla, roll it up, and place it seam-side down in a baking dish.
- Pour the green chile sauce over the rolled tortillas, making sure they are well-coated.
- Sprinkle the remaining shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden.
- Remove from the oven and let it cool for a few minutes before serving.
Serving and Enjoying
Once your enchiladas are out of the oven, it’s time to add the finishing touches. Serve them with a dollop of sour cream, a sprinkle of fresh cilantro, and a side of Spanish rice or refried beans. The combination of tender chicken, spicy Hatch green chile, and gooey cheese will make your taste buds dance with joy!
So, whether you decide to make stacked enchiladas like a lasagna or stick to the classic rolled version, this Hatch green chile chicken enchilada recipe is sure to impress. It’s the perfect dish to satisfy your Mexican food cravings and add some excitement to your dinner table. Give it a try and let your taste buds embark on a flavorful adventure!
For more ideas on what to cook with New Mexico chile, be sure to check out our recipes section!
A Classic Red Chile Pork Posole Recipe to Warm Your Soul
Introduction
Red chile pork posole is a beloved dish in New Mexico, especially during the holiday season. This hearty and flavorful soup is perfect for warming up on a chilly winter day. Made with tender pork, rich red chile sauce, and hominy, it’s a dish that will leave you feeling satisfied and comforted. In this article, we’ll walk you through a classic red chile pork posole recipe that will surely become a favorite in your household.
Gathering the Ingredients
Before we dive into the recipe, let’s gather all the ingredients you’ll need:
- 2 pounds of pork shoulder, cut into bite-sized pieces
- 2 tablespoons of vegetable oil
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 tablespoons of flour
- 3 cups of chicken broth
- 2 cups of water
- 1 cup of red chile sauce (made from Hatch hot red chile pods)
- 2 cans of hominy, drained and rinsed (1 cup of dried hominy soaked overnight)
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sliced radishes, lime wedges
Let’s Get Cooking
Now that we have everything we need, let’s start cooking:
- In a large pot, heat the vegetable oil over medium-high heat.
- Add the pork shoulder pieces to the pot and cook until they are browned on all sides. This will help develop the flavors in the soup.
- Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.
- Sprinkle the flour over the pork and stir well to coat. This will help thicken the soup.
- Pour in the chicken broth, water, and red chile sauce. Stir everything together and bring the mixture to a simmer. Some people like to leave the red chile sauce on the side. I recommend this if you have people in your family who are sensitive to spice.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 1 hour, or until the pork is tender.
- Add the drained and rinsed hominy to the pot, along with the dried oregano. Stir well and let the soup simmer for another 30 minutes to allow the flavors to meld together. If using dried hominy, start boiling it while you are cutting onions and garlic. It will take about an hour of total boil time to reach the right texture. The time it will take depends on how long you soaked it.
- Taste the soup and season with salt and pepper according to your preference.
Serving and Enjoying
Your classic red chile pork posole is now ready to be served! Ladle the soup into bowls and garnish with chopped cilantro, sliced radishes, and a squeeze of fresh lime juice. These toppings add a burst of freshness and brightness to the dish, balancing out the rich flavors of the soup.
Enjoy this New Mexican-style posole with warm tortillas or crusty bread on the side. It’s a complete meal on its own, but you can also serve it as a starter or alongside other Mexican dishes.
Conclusion
Now that you know how to make a classic red chile pork posole, you can bring a taste of New Mexico into your own kitchen. This hearty and comforting soup is perfect for any occasion, but it’s especially cherished during the holiday season. So gather your ingredients, get cooking, and enjoy a bowl of this delicious red chile pork posole with your loved ones. Remember to stock up on red chile pods when you get your roasted chile for the year at 2010 Eubank Blvd NE!
In case you are thinking about other ways to use New Mexico’s favorite food, be sure to check out our recipes section!
Why Visiting a Chile Roaster is a Must-Do in New Mexico
When it comes to experiencing the vibrant flavors and rich culture of New Mexico, there are few things that can compare to a visit to a chile roaster. And if you happen to be in the Land of Enchantment during chile season, which runs from August to October, then a stop at one of these roasters is an absolute must.
If you find yourself in Albuquerque, be sure to pay us a visit at our location on 2010 Eubank Blvd NE, conveniently close to I-40. But if you’re in Hatch, you’re in for a treat because almost every business in that area is a chile roaster. And in other towns and cities across New Mexico, you can often find these delightful establishments along the main roads – just follow your nose and you’ll be sure to find them.
So, what exactly can you expect when you visit a chile roaster in 2024? Well, first and foremost, you’ll be greeted by the intoxicating aroma of freshly roasted chile, which is the key flavor of New Mexico cuisine. The scent alone is enough to make your mouth water and your taste buds tingle with anticipation.
But it’s not just the smell that will captivate you. Chile roasters also offer a wide array of gift ideas that are perfect for bringing a taste of New Mexico back home with you. Consider taking home a chile ristra, a beautiful string of dried chile peppers that not only adds a touch of southwestern charm to your kitchen but can also be used to infuse dishes with a deliciously smoky flavor.
And if you’re looking for something to share with friends and family, why not grab a bunch of chile pasado? These dried and ground chile pods make for a unique and flavorful gift that will surely impress. Whether used to spice up a dish or as a standalone seasoning, chile pasado is a versatile ingredient that embodies the essence of New Mexican cuisine.
Of course, no visit to a chile roaster would be complete without stocking up on the star of the show – chile pods. Whether you prefer the heat of red chile or the milder flavor of green chile, these pods are a must-have for any aspiring home cook. With them, you can create mouthwatering red or green sauces that will transport you back to the flavors of New Mexico.
But beyond the delicious products they offer, chile roasters hold a special place in New Mexican culture. Locals make it a yearly tradition to visit these establishments during chile season to stock up on their favorite varieties of chile. It’s a time-honored ritual that brings communities together and celebrates the unique flavors that define this region.
So, whether you’re a food enthusiast looking to explore new culinary horizons or a traveler seeking an authentic taste of New Mexico, a visit to a chile roaster is an experience you won’t want to miss. Immerse yourself in the sights, smells, and flavors of this beloved tradition, and take home a piece of New Mexico to savor long after your trip has ended.
Be sure to check out our recipes section for ideas on what to do with the delicious cache of red and green gold you pick up on your trip to New Mexico!
How to Make a Delicious Chile Relleno: A Fried Stuffed Hatch Green Chile
Are you a fan of Mexican or New Mexican cuisine? If so, you’ve probably heard of the mouthwatering dish called Chile Relleno. This traditional Mexican dish consists of a roasted Hatch green chile pepper stuffed with cheese, dipped in a fluffy egg batter, and then fried to perfection. The result is a crispy, golden brown exterior with a gooey, cheesy center that is simply irresistible.
Choosing the Perfect Hatch Green Chiles
The first step in making a delicious Chile Relleno is selecting the right Hatch green chiles. Look for fresh, plump peppers that are straight, free of blemishes and have a vibrant green color. The heat level can vary, so choose according to your preference. Some like it mild, while others prefer a spicier kick. The best varieties of chile for a relleno are typically mild and medium varieties such as Big Jim or Numex 6-4. For those that want more spice, a great option is Miss Junie, which is nice and spicy, but also meaty and not much smaller than a Big Jim. Extra hot and hotter chile such as Barker or Lumbre can also work, but it will be a lot of work making enough rellenos to feed a family.
Roasting the Chiles
Roasting the chiles is an essential step that adds a smoky flavor to the dish. There are a few different methods you can use to roast the chiles:
- Grill: Preheat your grill to medium-high heat. Place the chiles directly on the grill grates and cook, turning occasionally, until the skin is charred and blistered.
- Broil: Preheat your broiler and place the chiles on a baking sheet. Broil them, turning occasionally, until the skin is charred and blistered.
- Gas stove: If you have a gas stove, you can roast the chiles directly over the flame. Use tongs to turn them until the skin is charred and blistered.
Once the chiles are roasted, place them in a plastic bag or a covered bowl for about 10 minutes. This will steam the chiles and make it easier to remove the skin. Alternatively, you can get us to roast a sack of chile for you during the chile season to save you some time!
Stuffing the Chiles
After the chiles have cooled, carefully peel off the charred skin. Make a small slit along the side of each chile and remove the seeds. Be sure to handle the chiles with care, as they can be quite delicate.
Next, it’s time to stuff the chiles with cheese. Traditional options include Monterey Jack or Oaxaca cheese, but you can also get creative and use a combination of cheeses like Cheddar, Queso Fresco, or even goat cheese. Gently stuff the chiles with the cheese, making sure not to overfill them.
Some people also like to sautee some meat like ground beef and add it to the filling. Alternatively it is not unheard of to stuff a chile relleno with Spanish rice. If you have a lot of chile available, don’t be afraid to be creative. Chile rellenos are hard to burn the filling, as the chile pepper is a great shield for whatever is inside.
Preparing the Egg Batter
The egg batter is what gives the Chile Relleno its signature fluffy texture. In a large bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form. In a separate bowl, whisk the egg yolks until smooth. Gently fold the beaten egg whites into the yolks until well combined. This will ensure that you have a lot of air bubbles giving the batter a light a fluffy texture.
Frying the Chiles
Heat oil in a deep frying pan or skillet over medium-high heat. The oil should be hot enough to sizzle when you drop a small amount of batter into it, but not so hot that it is smoking.
Take each stuffed chile and dip it into the egg batter, making sure it is coated evenly. Carefully place the battered chile into the hot oil and fry until golden brown on all sides. Use a slotted spoon to remove the chile from the oil and place it on a paper towel-lined plate to drain any excess oil.
Serving and Enjoying
Once the Chile Rellenos are fried to perfection, it’s time to serve and enjoy them. They can be served on their own as a main dish, or with a side of rice and beans for a complete meal. Top them with your favorite salsa or sauce, such as a tangy tomato salsa or a creamy avocado sauce. In New Mexico, we love to ask the question “Red or Green?” and this is no exception. If you want to put a green or red sauce on top of it or on the side, it is a great addition to this dish. It is also a good way to increase the spice level.
The combination of the crispy exterior, the gooey cheese filling, and the smoky flavor of the Hatch green chiles makes for a truly delightful culinary experience. So why not give it a try and impress your friends and family with your homemade Chile Rellenos?
Remember, making Chile Rellenos takes a bit of time and effort, but the end result is well worth it. So put on your apron, gather your ingredients, and get ready to create a delicious Mexican masterpiece in your own kitchen!
Tips to make spicy rellenos
If you are a spice lover, a chile relleno might not be the ideal food for you as it comes. The reason why, is that chile rellenos are best made with less spicy chile. If you find that the heat is not up to your preference, instead of changing chile varieties, I recommend using and extra-hot or hotter chile powder and incorporating it into your stuffing. This will raise the overall spice level of the dish while still allowing you to use a big, thick, and meaty chile. It will save you a lot of work, and I think it is a much better way to have extra hot chile rellenos without needing to make 5 per person.
Exploring the Charm of New Mexico on a Route 66 I-40 Adventure
Tucumcari
As you embark on your Route 66 adventure along the I-40 in New Mexico, the town of Tucumcari is a must-visit destination. Known for its rich history and vibrant culture, Tucumcari offers a glimpse into the past with its well-preserved Route 66 landmarks.
Take a stroll down the town’s Main Street and you’ll be transported back to the heyday of the Mother Road. Admire the vintage neon signs, classic motels, and nostalgic diners that line the streets. Don’t forget to snap some photos to capture the essence of this charming town.
While in Tucumcari, be sure to visit the Tucumcari Historical Museum. This treasure trove of artifacts and exhibits provides a fascinating look into the town’s past, from its Native American roots to its role as a bustling stop along Route 66.
Santa Rosa
Continuing your journey along the I-40, make a pit stop in Santa Rosa and rev up your engines at the Route 66 Auto Museum. Car enthusiasts and history buffs alike will be delighted by the impressive collection of vintage automobiles on display.
From classic muscle cars to sleek convertibles, the museum showcases the evolution of automotive design throughout the years. Marvel at the craftsmanship and ingenuity that went into creating these iconic vehicles.
After exploring the museum, take a drive down Route 66 and soak in the picturesque landscapes that surround Santa Rosa. The open road and breathtaking views will make you appreciate the beauty of New Mexico even more.
Clines Corners
As you venture further along the I-40, you’ll come across Clines Corners, a unique roadside attraction that has been a favorite stop for travelers since the 1930s. This iconic rest area and gift shop offers a variety of amenities, making it a convenient place to take a break and stretch your legs.
Browse through the extensive selection of souvenirs, Native American crafts, and New Mexico specialties at the gift shop. Indulge in some delicious homemade fudge or grab a refreshing drink to recharge before continuing your journey.
Don’t forget to snap a photo with the iconic Clines Corners sign, a symbol of the enduring spirit of Route 66 and the travelers who have passed through this historic spot.
Albuquerque
As you approach Albuquerque, get ready to immerse yourself in a city that seamlessly blends history, culture, and outdoor adventure. From exploring the Old Town’s adobe buildings and vibrant art scene to hiking in the nearby Sandia Mountains, there’s something for everyone in this bustling metropolis.
Visit the Indian Pueblo Cultural Center to learn about the rich Native American heritage of the region. Explore the exhibits, watch traditional dances, and sample delicious Native American cuisine.
For outdoor enthusiasts, a visit to the Sandia Mountains is a must. Take a scenic tram ride to the mountaintop and enjoy panoramic views of the city and surrounding landscapes. Hiking, mountain biking, and skiing are popular activities in this outdoor playground.
The two coolest events in Albuquerque are certainly the Balloon Fiesta and the River of Lights, though there are many other cool reasons to visit Albuquerque. While here, be sure to check us out at 2010 Eubank Blvd NE 87112. A chile roaster is a must see attraction for anyone visiting New Mexico, and Albuquerque is the best place to get Hatch chile along I-40. While at our store, you can certainly find some great southwestern souvenirs, such as chile ristras, roasted green chile, or some other delicious thing to take back home and share the feeling and flavor of the southwest with your loved ones.
Be sure to check out our guide to Albuquerque for more in depth travel ideas in the biggest city of New Mexico!
Grants
As you continue your journey westward on the I-40, make a stop in Grants, a town with a rich mining history. Explore the New Mexico Mining Museum and learn about the region’s coal and uranium mining industries.
Take a guided tour of the Grants Mining Museum and discover the tools, equipment, and stories of the miners who worked in these challenging conditions. Gain a deeper understanding of the impact mining had on the local economy and the lives of the people who called Grants home.
After your visit to the museum, take a drive through the nearby El Malpais National Monument. Marvel at the volcanic landscapes, lava flows, and unique rock formations that make this area a geological wonder.
Gallup
As you near the Arizona border, make a stop in Gallup, a vibrant town known for its Native American art and culture. Explore the numerous galleries and trading posts that showcase the work of local artisans.
Immerse yourself in the vibrant colors and intricate designs of Navajo rugs, Zuni jewelry, and Hopi pottery. Learn about the traditions and techniques passed down through generations and take home a unique piece of Native American art as a memento of your journey.
While in Gallup, don’t miss the opportunity to try some authentic Native American cuisine. Sample fry bread, green chile stew, and other traditional dishes that will tantalize your taste buds. If you go on Saturday, the flea market is a great option, as people come to buy and sell from many different small communities all around the Four Corners area.
As you conclude your Route 66 adventure along the I-40 in New Mexico, you’ll have experienced the charm and diversity that this state has to offer. From the nostalgic towns and landmarks along the Mother Road to the natural beauty and cultural treasures, New Mexico is a destination that will leave you with lasting memories. Check out our blog about things to do on I-25, in case you are planning to make a turn in Albuquerque!
An Exciting I-25 Road Trip in New Mexico
Embarking on an I-25 road trip in New Mexico is a fantastic way to explore the Land of Enchantment. While it may not have the same level of fame as Route 66, I-25 is a crucial artery that connects the state from north to south. Whether you’re a New Mexican looking to discover hidden gems or a traveler passing through, there are plenty of exciting destinations along this route. So, buckle up and get ready for an unforgettable journey!
1. Raton
As you start your road trip from the north, the charming town of Raton welcomes you with open arms. Nestled at the foot of the majestic Raton Pass, this historic town offers breathtaking views of the surrounding mountains. Explore the picturesque downtown area, visit the Raton Museum, or hike along the scenic trails in Sugarite Canyon State Park. In the wintertime, the roads between here and Colorado can be quite dangerous, so make sure to take your time and travel during good weather conditions.
2. Las Vegas
Continuing south, you’ll come across another hidden gem – Las Vegas. No, not the famous one in Nevada, but its New Mexican counterpart. This vibrant city is steeped in history and boasts stunning Victorian architecture. Take a stroll along the Plaza, and see the Historic Plaza Hotel along with various antique shops, cafes, and cantinas. Be sure to visit the Montezuma Castle and Hot Springs and the Dawn Light Sanctuary, or immerse yourself in the local culture at the Las Vegas National Wildlife Refuge.
3. Santa Fe
Next on your journey is the enchanting city of Santa Fe. Known for its rich artistic heritage and adobe-style architecture, Santa Fe is a feast for the senses. Explore the historic Plaza and the Cathedral Basilica of St. Francis of Assisi, visit the Georgia O’Keeffe Museum, and be sure to indulge in the vibrant culinary scene. Be sure not to miss the turquoise vendors across from the plaza, as it is a great opportunity to get some Native handmade jewelry and support local artisans. Don’t forget to take a scenic drive up to the Santa Fe Ski Basin or visit the iconic Loretto Chapel with its miraculous staircase.
Another idea worth a visit is the Santa Fe Railyard and see more local art, restaurants, and check out the market every Saturday, where you can find produce from local farmers, in addition to many locally produced arts and wares. Finally, perhaps the most fun idea for some is Meow Wolf, an interactive artistic experience great for the whole family.
4. Albuquerque
Continuing south on I-25, you’ll reach the vibrant city of Albuquerque. Famous for its annual Balloon Fiesta, Albuquerque offers a plethora of attractions for visitors. Ride the Sandia Peak Tramway for breathtaking views of the city, immerse yourself in the colorful Old Town, or explore the fascinating exhibits at the Indian Pueblo Cultural Center. If you’re visiting during the holiday season, don’t miss the magical River of Lights which takes place around Old Town in the ABQ Biopark. Old Town is worth a visit at any time of year, with its plaza being comparable to the old Mesilla Plaza in Las Cruces.
While in Albuquerque, be sure to visit us to get your chile fix at 2010 Eubank Blvd NE 87112! A visit to a chile roaster is a great idea while traveling in New Mexico. While here, you can find plenty of souvenirs to take home, whether it is fresh chile, roasted chile, dried chile, a chile ristra, or something else. Farmers Chile Market is open every day from the start of August until Christmas!
For those of you looking for more information about travel ideas in the Duke City, be sure to check out our travel guide to Albuquerque!
give us a visit to get your chile fix! 5. The Socorro Area
The Socorro area comprises Lemitar, Socorro, and San Antonio. This region is the second most popular area for chile in New Mexico after Hatch, and many farmers here produce a fantastic product. We source a decent amount of our fresh green chile from the farm Snake Ranch in San Antonio. They have a farm store open during the chile season that is definitely worth a visit. Buckthorn and the Owl Cafe are also great places for a green chile cheeseburger if you are hungry.
In Socorro, be sure to visit the Geology Museum located at New Mexico Tech, with one of the best rock collections in New Mexico. Make a pitstop for lunch or dinner at El Camino, a favorite with students at NM Tech as well as locals in Socorro.
6. Truth or Consequences
Originally named Hot Springs, this is town with a long name changed in order to host the radio quiz show “Truth or Consequences” back in 1950. While here, take a dip in the hot springs and enjoy the artsy downtown area. While here, be sure to have a pint at Truth or Consequences Brewing Company, a place that serves up some really fine beverages.
7. Hatch
As you venture further south, make a stop in the small town of Hatch. Known as the “Chile Capital of the World,” Hatch is a haven for spice lovers. Sample delicious New Mexican cuisine, visit the local chile farms, or attend the annual Hatch Chile Festival. Trust us, your taste buds will thank you! Speaking of taste buds, while in Hatch, be sure to visit Sparky’s, one of the most famous green chile cheeseburger destinations in New Mexico.
8. Las Cruces
Your I-25 road trip wouldn’t be complete without a visit to Las Cruces. This vibrant city offers a mix of rich history, stunning natural landscapes, and cultural attractions. Explore the historic Old Mesilla Plaza, hike through the Organ Mountains-Desert Peaks National Monument, or indulge in some retail therapy at the downtown farmers market. Las Cruces is the perfect place to unwind and soak in the beauty of southern New Mexico. For those looking for something chile related, seeing the annual Chile Drop for New Years is a great idea!
You can find this giant chile pepper in Las Cruces Enjoy your I-25 Road Trip!
As you reach the end of your I-25 road trip, take a moment to reflect on the incredible experiences and memories you’ve made along the way. New Mexico is a state full of surprises, and this road trip is just the tip of the iceberg. So, grab your keys, hit the road, and let the Land of Enchantment captivate you with its charm and beauty! Check out our guide in case you are planning to make a turn in Albuquerque so you can follow Route-66
Another great thing to note about traveling on I-25 is that most chile growing regions of New Mexico run north to south following the Rio Grande like our interstate. I take this road frequently to visit chile farms.
Chile Pasado: The Timeless Flavor of Hatch Chile Delivered
Chile Pasado, also known as the chile of the past, is a beloved roasted Hatch chile variety that holds a special place in the hearts of Hispanic families in Southern New Mexico. With its unique smoky flavor and delightful heat, this traditional chile has been enjoyed for generations. While freezing roasted chile has become the go-to preservation method in modern times, there are compelling reasons to explore the rich history of chile pasado and consider it as a delicious alternative. Let’s delve into why chile pasado is worth discovering.
1. Convenient Shipping and Travel
One of the notable advantages of chile pasado is its compact size and lightness. Unlike frozen green chile, roasted dried chile can be easily shipped or taken on your travels. You can fit a whole sack of roasted chile into a much smaller space, saving on shipping costs. Additionally, the reduced weight means you can transport larger quantities without breaking the bank. Whether you’re craving the authentic taste of Hatch chile in a different state or want to surprise someone with a flavorful gift, chile pasado makes it hassle-free.
2. No Need for Refrigeration
Unlike frozen chile, chile pasado doesn’t require refrigeration. This not only frees up valuable freezer space but also provides peace of mind during power outages or freezer breakdowns. By opting for chile pasado, you can confidently store your green gold for an extended period without compromising its potency. With a shelf life of a few years, this dried chile retains its flavor and heat, making it a reliable pantry staple. Furthermore, the absence of refrigeration allows for slower shipping methods, which can save you money on delivery.
3. Unleash Your Culinary Creativity
Chile pasado offers a world of culinary possibilities. If you’ve ever considered creating your own New Mexico spice mix, this versatile chile is an excellent starting point. By grinding it up and combining it with other spices and salt, you can craft a sensational spice blend for rubs, marinades, and more. The smoky notes and well-balanced heat of chile pasado add depth and complexity to your dishes, elevating your culinary creations to new heights.
Whether you’re a Hatch chile enthusiast or simply seeking a unique flavor experience, chile pasado delivers a taste of tradition and convenience. Its compact size, extended shelf life, and versatility make it an excellent choice for those looking to explore the rich heritage of Hatch chile. By embracing the chile of the past, you can savor the timeless flavors that have delighted generations of chile lovers.
So, why not embark on a culinary journey and discover the wonders of chile pasado? With its distinctive smokiness, pleasing heat, and easy shipping, this roasted dried chile brings the essence of New Mexico to your doorstep. Experience the flavors of tradition and the convenience of modern delivery by opting for Hatch chile pasado. Your taste buds will thank you!
Posole – New Mexico’s Favorite Corn
Posole is a very popular soup in both old Mexico and New Mexico. It is also the name of a common ingredient in New Mexican food. Posole is another name for hominy, a nixtamalized corn. Few things make New Mexicans feel more of a festive spirit than posole, especially when it is made with the red chile hanging from the ristra in your abuela’s kitchen. Cooking it is pretty easy, as you just have to soak it for a few hours and then boil it. When you like the texture, that means it is done! Typically in New Mexico, we like our posole with pork and red chile, though some people also love eating it with menudo. Don’t forget to add a tortilla on the side to complete the dish!
New Mexico’s second favorite corn
Chicos are another very popular corn product in New Mexico, especially in northern New Mexico. Chicos are a roasted and dried corn that adds a really nice smoky flavor. They are most commonly used when making pinto beans, but can also be used in a posole dish. They take a lot longer to cook because they are very dense, so make sure to start soaking and cooking the chicos a few hours before you start the posole.
Chile Pasado
Roasted, Peeled, and dried Hatch Green Chile
Chile Pasado is essentially dried roasted Hatch green chile. Although most people In New Mexico freeze their fresh roasted green chile to preserve it, dried chile is a fantastic method if you have a dehydrator. When people think of dried New Mexico chile, they often think of the sun dried red chile pods that are used in carne adovada, tamales, and red chile enchiladas. Dried green chile is very different.
How to rehydrate chile pasado?
Just add water. It is really that simple. Put your chile that you want to use in a small bowl, and add a little water. It rehydrates and is ready to use in a sauce or as a topping withing a minute. Unless you are planning to make chile rellenos, chile pasado is just as good as frozen chile and a lot easier to use too.
Can I use chile pasado in other ways?
Yes you can. Chile pasado is a great thing to blend up and make your own green chile powder. Unlike typical green chile powder, chile pasado is a roasted chile, so it has a nice roasted flavor to it. I love making spice blends using ground up chile pasado, as I think it contains a super New Mexican kick of flavor.
Why isn’t chile pasado more popular?
Beccause most people nowadays don’t even think about drying it. Every New Mexican has a spare freezer at their house, or even at grandma’s house. We all get together at some point during chile season to bag up a few sacks to share among family members. That being said, I will do my best to promote it. I think chile pasado is one of the best products we sell, because it is so simple to cook with. Although it takes a lot of work to make, and costs more than frozen chile, it is entirely worth it.
Benefits of chile pasado
Chile pasado is the ideal gift for someone who doesn’t live in New Mexico. It is lightweight and shelf stable at room temperature. Unlike frozen chile, where it needs to stay cold, chile pasado is still fine even if it gets up to 100 degrees. The fact that is shrinks down when the water-weight is evaporated out means it is easy to ship too. It can be shipped using standard postage and simply bubble mailers. This means that the cost to ship it comes to a small fraction of the cost of frozen green chile.
About New Mexico Chile
What is New Mexico Chile?
New Mexico chile refers to the various types of chile peppers grown in New Mexico, primarily around the Rio Grande valley, with the Hatch Valley being the largest individual growing region. Although many farmers also grow varieties of chile such as jalapenos, typically we refer to Numex varieties as New Mexico chile. Numex varieties are developed at the Chile Pepper Institute, a part of New Mexico State University in Las Cruces. In addition to developing new varieties of chile peppers alongside local farmers, they also host a teaching garden, where you can go to learn about how to grow chile. In case you are buying green chile for the first time in a store, check out this guide to choosing good chile!
Is it Hatch chile or New Mexico chile?
The answer to this question primarily depends on who you ask. Hatch is known as the chile capital of the world for a reason. Although it is a small town of only about 1,000 people, it is almost entirely dedicated to chile production and sales. The town really comes alive during the chile season, then slips into a quiet slumber once the harvest season is done. Hatch chile is certainly more easy to say than New Mexico chile, but there are many great chile growing regions around New Mexico. For this region, we primarily use the term New Mexico chile, as Hatch chile is quite specific, and not always the best chile available in New Mexico, depending on what stage of the chile season it is.
How to use New Mexico chile?
In New Mexico, we use our chile for almost every meal, from breakfast to a midnight snack. People buy different heat levels of chile based on their spice preference, then roast them and stick them in freezer bags to use throughout the rest of the year. Another popular way of storing roasted chile is to dry it, whether by the sun or using a dehydrator. Chile pasado is what this type of chile is called, and it is a great addition to green chile sauces and stews. Many people like making green chile sauce, but simply chopping roasted chile and using it as a topping works great too! With dried red chile pods, it is typically destemmed and deseeded, then boiled and blended. This red sauce is a favorite for making enchiladas.
What makes New Mexican chile special?
The growing regions are wonderfully suited to grow chile peppers, but what makes our chiles in New Mexico so unique is the flavor and size. They have a nice herbal earthy flavor, that really comes together when roasted. Chile varieties in New Mexico are also typically bigger than anywhere else in the world, with Big Jim, a medium heat variety, holding the record for largest chili pepper in the world. Because of the size and lack of insane heat, it is perfect for chile focused dishes, such as chile rellenos. In the world, many cuisines enjoy their spice, but nowhere uses chile as much as New Mexico. The question, “red or green?” is our state question for a reason, as it will be asked at nearly every New Mexican restaurant every day. Although I don’t have data, I imaging the average New Mexican eats chile with 2 meals a day, and eating green or red New Mexico chile with every single meal is not unusual at all.
Ouch, My hands are burning! – All About Jalapeno Hands
What are Jalapeño hands?
This is a long and detailed article. If your hands are on fire NOW and need a fast answer, click here to skip down to how to soothe Jalapeño Hands!
If you have worked with spicy foods enough, you probably have had at least one time when your hands burned afterwards for hours. This long lasting burning feeling is commonly called jalapeño hands in English, and has caused a lot of pain to many home cooks, and even professional chefs after working with hot peppers. This is a common occurrance in New Mexico, particularly during the Hatch chile season, when New Mexicans take time to peel full 40 lb sacks of fresh roasted New Mexico chile. When working with Hot, extra hot, or the XXX-hot Lumbre chile, it is quite easy to get the burning sensation known as Jalapeno hands, or in this case a better name might be Hatch chile hands!
What causes the feeling of spice?
The feeling of spice is caused by capsaicinoids binding to TRPV1 receptors, also known as capsaicin receptors as they are the only receptor activated by Capsaicin according to Rosenbaum & Simon, 2007 . As these receptors are located throughout the nervous system, there are many more ways to experience spice than just eating food. Capsaicinoids produce a variety of effects, including sweating, vasodilation, and localized pain. There are different varieties of capsaicinoids in chili peppers that appear to have slightly different effects. The most famous one is Capsaicin, but there are other common types, such as Nordihydrocapsaicin and Dihydrocapsaicin which are almost as common in many chili pepper varieties. I won’t go too into the scientific details, but there is a great article up on the National Library of Medicine done by a team of researchers at Szent István University for those who like a hearty dose of chile science with their morning coffee like me!
How to prevent jalapeno hands?
Properties of Capsaicin
To understand this, it is important to know more about what causes the burning sensation in your hands. Capsaicinoids are oil like compounds that are hydrophobic by nature. This means they don’t mix with water. They bind to fats and alcohol, and will be picked up by emulsifiers like hand soap too. If you cut peppers and just rinse your hands with water, odds are it won’t have much preventative effect.
Wear Disposable gloves
If you have food preparation gloves available, wearing them when you work with spicy food is a great idea. In case you get your roasted Hatch chile at Farmers Chile Market, feel free to ask for a pair of gloves. We are happy to share, and would hate for your hands to burn after getting a sack of roasted chile from us! Even if you don’t have disposable gloves on hand, there are some things you can do to prevent a large heat buildup.
Wash Your Hands Frequently
Perhaps the best way besides a physical barrier between your skin and capsaicin is to frequently wash your hands with soap and warm water. The soap will bring the capsaicin oils up and allow them to be washed off by the warm water, which also increases the viscosity of the oily compounds to help wash them off your skin. If you do this immediately after cutting peppers, you might not have any problem. Just don’t forget the soap, as it is the most important part. Any regular hand soap will do, and dish soap also works just fine if it’s what you have on hand. If you are doing a simple dish with only a few peppers, washing your hands thoroughly at the end will be good enough. In case you are doing something which takes longer like peeling a sack of roasted Hatch green chile, wash your hands a few times during peeling as a preventative measure.
Avoid touching chili, especially the juicy parts
Another thing you can do is try not to touch the juicy parts of whatever you cut. If you are working with fresh, unblemished peppers, you can probably do a lot without getting juice on your hands. In general, the outside of an undamaged chile pepper doesn’t really have spice, but the inside, especially the membrane area where seeds are has a lot. When you cut a pepper, the spicy juices leak out and get on your hands. With more mild chile, it is ok to do more work with them. The spicier a chile is, the more you should consider other ways of processing them without using your hands too much. Scissors or a food processor is ideal for superhot stuff, but wash them thoroughly with soap after.
Prevention is the Best Solution
In case you are reading this while your hands are burning, damper your expectations. You can do things to lower the heat a little bit and reduce the length of the burning sensation. That being said, there are no really quick fixes.
How to soothe jalapeno hands after they start burning?
There are 3 main ways to do this, which I will outline first. Click to jump down to my personal method, which combines several of these!
Using oil
Time to get messy. Get some olive oil or some other kind of cooking oil, and rub it all over your hands for a minute or two. This will pull some amount of heat out of your skin and into the oil. After this, wash your hands thoroughly with soap and hot water. You will probably not feel any relief immediately, but this step is very helpful in shortening the time that your hands burn. Unfortunately, capsaicin that has penetrated the many layers of skin will not come out. You will still feel some burning for a while, but it will be significantly reduced by doing this.
Using Alcohol
If you pour a glass of cheap liquor and soak your hands in it, it will help to pull out spice. Similarly to using oil, you should wash your hands with soap and warm water after this to take off any spice that remains on the surface of your skin. Although rubbing alcohol is commonly suggested, it tends to evaporate very quickly. Capsaicin has a boiling point of 210 °C, so evaporation won’t help relieve the burn much. It needs to be sucked out by alcohol that won’t evaporate. Keep in mind that alcohol can also cause even more skin irritation, so don’t soak them for too long.
Using milk
Many people will recommend soaking your hands in cold milk, and this also will have some effect, but try using oil and washing with soap and water first. Milk helps pull out heat due to the casein proteins in milk which emulsify the fats naturally present in whole milk. The approximately 4% fat present in milk is another thing that capsaicin can dissolve into. Some people recommend buttermilk, but buttermilk is typically acidic, falling in the 4.4 to 4.8 pH range. “Casein proteins are heat-stable, but will denature below pH 4.6.,” according to The Rockefeller University. This is bad news for the effectiveness of milk, as one of the key aspects of its effectiveness in dissolving capsaicin is greatly reduced in most buttermilks.
Use your mouth
If you have hot spots on your hands somewhere, you can suck some of the heat off with your mouth, but this method takes a while and might gross out people around you. You will actually feel the heat in your mouth using this method, even after you use the other methods. The reason why, is that the previous methods are chemical methods without significant kinetic properties. They can’t really penetrate much further than the surface of your skin in a short amount of time. Suction is a more kinetic force which helps pull some of the capsaicin from deeper down. I’m not ashamed to admit that I’ve done this more than once.
My personal way to cut the burn
I use the oil and handwashing method first. I drip a bit of oil on my hands over the sink, so I can be gratuitous and not worry about making a mess. From there, I rub my hands together to mix up the oil and maximize contact with my skin and also increase the temperature to improve solubility of the capsaicin. I do this for about 3 to 5 minutes. After that, I wash my hands multiple times with plenty of soap, making sure to wash under my nails and in the cuticles as well. After that, I suck my fingers on the hot spots, which is the fastest way I know of to relieve lingering pain. My first time feeling the burn of jalapeño hands, it burned for at least four hours. Now, using this method it never lasts more that an hour or so.
Myths about Soothing Jalapeno Hands
Many websites talking about Jalapeño hands mention using lemon juice to neutralize capsaicin, because capsaicin is an alkaloid and lemon juice is acidic. The fact that so many hot sauces are vinegar based should quickly disprove this belief. Chili peppers are acidic to begin with too, which should further cast doubt on this spurious claim. There is actually research that shows acids can increase the effects of capsaicin, stating that “lowering pH resulted in a substantial increase in the magnitude of the current at the same capsaicin concentration,” Ryu et al., 2003. Because of this, I don’t recommend using lemon juice to sooth skin irritation caused by handling Jalapeño peppers or other spicy foods.
Don’t touch your eyes, and especially don’t touch your lover
Unless you want to cry harder than when you watched Titanic, keep your hands away from your face. Likewise, if you don’t want to sleep on the couch for the next month, keep them away from people you care about too. Many times, we underestimate just how much spice is on our hands, because it takes such a long time to penetrate the layers of skin and bind to a receptor that you can feel it.
Jalapeño hands and Hatch chile
People in New Mexico are quite prone to jalapeno hands, as a yearly tradition for many of us is peeling our sack of chile for the year. Because of this, I wrote this blog post to hopefully spare some people from a fiery feeling in their fingers this 2024 Hatch chile season! Remember the key points. If you have gloves, use them. If you don’t have gloves, wash your hands with soap a lot. Follow these key ideas so you don’t get jalapeno hands, even if you are peeling a sack of xxx-hot Lumbre chile. Happy peeling, enjoy your chile!
This Lumbre chile is hot! Be careful with it The World of Beans
In almost everywhere in the world, beans will be consumed in some fashion very regularly. Around East Asia, you often see sweet bean jams, and tofu is essentially soymilk, coagulated like milk is into cheese. In Italy, minestrone soup is famous for having many types of beans and grains. In the Middle East, hummus is quite popular. There are fermented bean sauces, bean cakes, bean chips, and so much more available in the world.
Why are beans so popular around the world?
Simply put, beans are the best staple food in the world. They contain plenty of starches, amino acids, vitamins, and minerals, and they store dry for years. Vegetarians and vegans who understand nutrition turn to beans for many different meals. If you ask your vegetarian friends, they probably have chickpeas, pinto beans, dal, kidney beans, lima beans, and maybe more in their pantry. In the past, we humans were a lot more vegetarian than today, because meat was a scarcity reserved for the rich. Beans have been cultivated for thousands of years, and was no doubt the thing that kept many families alive during times of hardship, as well as being a primary source of protein for many. Even before we knew anything about nutrition, we probably noticed that people who eat beans were healthy.
The flavors of beans
If you are a bean connoisseur, you probably have had beans in many different ways. From a bean dip for chips, to chili and beans, hummus, and even sweet bean desserts, there is a wonderful world of flavor with each bean. The chemical makeup of different beans is different with every bean, with different starches, pectins, amino acids, fibers, and many vitamins and minerals too. All of these different components mean that every bean has a unique flavor, texture, and aroma. Some beans are smooth and creamy, where others like chickpeas are more hearty, which is why hummus has its unique texture. Certain types beans have earthy aromas, which go amazingly in soups and strong flavored side dishes. Just like sweet potatoes tend to have a nice desert like aroma more than russet or other varieties of potatoes, sweet beans are the same way. There are an amazing variety of flavors among beans.
Popular bean dishes around the world
This list is non-exhaustive, and I will probably add more in the future. Please email me if you have any suggestions.
Beans in India
In India, many curries will include chickpeas, whole or mashed. Dal, which is split beans, typically lentils, but occasionally other beans is a great source of protein, vitamins, and minerals. India is a hub for many religions with strict food rules, so naturally they will consume a lot of beans, which are excellent plant based protein.
Beans in the Middle East
Probably the most famous, but there are many bean based dishes, such as mujaddara, a lentil and rice dish, as well as ful mudammas, a filling fava bean based dish. As the Middle East is largely desert with many civilizations built on floodplains. In some years, the rivers would flood, and people would have to take their things and move to higher ground. Additionally rivers in that area often change shape through the years, so many people had to migrate. It makes sense beans would be popular, as dried beans are a great way to grow and store nutritious food for years.
Beans in Europe
In Europe, beans are very popular in soups. Minestrone is perhaps the most famous representation of this. Additionally, beans are a very common side dish. Generally Europeans don’t eat too many beans as a main course as many Asian and African countries do.
Beans in the Americas
Depending on where in the US you are, many different bean related dishes will be available. Many parts of the US have beans in a way similar to Europe, in soups and with side dishes. The US is very international though, and many different famous foods from other countries has found its way here.
Beans in Cincinnati
Beans in New Mexico
In New Mexico, pinto beans are the most popular bean, but different beans such as bolita beans or Anasazi beans are also readily consumed. Over here, beans also aren’t generally the main course, but they play a part in many main courses and side dishes. Refried beans are one way to serve them, because it is a very easy dish to plop a spoonful onto a plate, and maybe add a pinch of cheese. Personally, I am quite fond of borracho beans with green chile.
I might write a recipe on it in the future, but recipes take a long time to plan, photograph, and write.
Beans at Farmers Chile Market in Albuquerque
This 2025 season, we carry pinto beans from Ness Farms, as well as bolita beans, and Anasazi beans. We will possibly have more than just that in the future, but we recognize the importance of beans in our New Mexican cuisine, and want to offer a wider variety for people to make with our delicious red and green chile. Roasted or raw, mild or extra hot, you know we have chile, well we will have a large variety of beans for you to make a truly New Mexican dinner. Please remember us when you are thinking about where to get bolita beans and Anasazi beans in Albuquerque.
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Bolita Beans$9.99
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Anasazi Beans$7.00 – $27.00
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25 Lb Estancia, NM Pinto Beans$6.00 – $58.00
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Hatch Green Chile Roasting Near you in 2023
If you are looking for roasted chile this year, you’ve come to the right place! Hatch chile roasting is an incredibly important part of New Mexican culture. This delicacy has spread to surrounding states and even further as New Mexico’s delicious food touches the hearts of more and more people. If you are here, you have probably asked where to get roasted Hatch chile this year. Read on to find out!
Where to get roasted green chile in Albuquerque?
We roast chile at 2010 Eubank Blvd NE Albuquerque, NM 87112. When it comes to roasted Hatch green chile in Albuquerque, the original is always worth checking out. We’ve been roasting chile since 1977, before anyone else in the city. Most other roasters were just kids or not born born yet back then. We open every day from 9-5 during the months of August, September, and October, the whole chile season. Check out our new post for 2024! In 2024, we will be roasting chile every day from Friday August 2nd, 2024! Farmers Chile Market is Albuquerque’s Original Chile Roaster, and 2024 marks our 47th chile season roasting in Albuquerque.
Every chile season, New Mexicans always consider where to get their Hatch chile roasted. Many people here prefer chile from other areas, such as Lemitar, San Antonio, or Chimayo. In the early season, we always start our green chile roasting with Hatch chile. Simply put, it is ready faster. As the plants get older however, the chile they produce becomes smaller and doesn’t roast as well. In this case, it is best to let the chile turn red and mature. The red chile pods they turn into make a delicious sauce, and is one answer to our state question, “Red or Green?”
Because the Hatch season is earlier, we change over to our farmers farther north later in the season in order to get the best quality chile available at the time. If the month is August, our green chile is almost certainly Hatch green chile. If it is around September or later, our green chile will likely be from Snake Ranch or another farm in the Socorro Valley area. There are many places here growing fantastic New Mexico chile.
Regardless of whether you are looking for Hatch chile, Lemitar chile, or somewhere else, we are confident that our chile quality is just as good, if not better. Our farmers use seeds bred primarily for flavor rather than yield per acre as a lot of “Hatch chile farms” use. If you want good quality roasted green or red chile, you can be sure to get it here. We pride ourselves on being a great chile roaster in Albuquerque.
If you are asking yourself where to get chile roasting near me in 2023, You can find your solution in the Northeast Heights at 2010 Eubank Blvd NE. We will also have plenty of red chile ristras, other chile products, and local produce available.
Hatch Chile Season 2023
Although it is still somewhat early to tell, the snow and rain we have been seeing over the winter is definitely a good sign. Although there are other factors than just water involved in growing and harvesting green and red New Mexico chile, water availability has been something which has been limiting the amount of farms able to grow. When we get a good snowpack, this means water will be less of a troubling issue. Hopefully winters like these become normal, as water concerns have become somewhat severe in recent years.
For more information on the stages of the chile season from August to October, be sure to read our post about the Hatch Chile Season.
Is there a green chile shortage?
Regardless of the bleak picture many media outlets love to paint, green and red New Mexico chile will always be available, even if the price rises due to various reasons, such as labor, water, fertilizer, or even age of farmers. Green chile production in Hatch, and most other areas of New Mexico is becoming smaller and smaller, but it will still be available. We at Farmers Chile Market are committed to finding good chile, no matter what happens in the future. You can believe that we will always support local farmers and try to keep the great chile tradition of New Mexico alive.
What Varieties of Chile we Roast
We roast many different varieties of Hatch chile, including but not limited to Numex 6-4, Big Jim, Sandia, Miss Junie, Barker, and even the xxx-hot Lumbre chile. More than just that, we often also carry red chile once it is ready too. In terms of heat levels, this means we sell and roast chile which is very mild, all the way up to xxx-hot. We have even had people special order fresh ghost peppers to roast alongside with other chile. If we roast it, you can be sure it is local New Mexican chile, though we also have a wide range of other chile peppers as well!
Just some different varieties, spice, and ripeness levels available at Farmers Chile Market Other types of chilies we sell
If you are looking for the hottest of the hot, we try to carry a wide assortment of both fresh and dried superhot chili peppers during the chile season. We typically always have plenty of Carolina Reapers, Ghost Peppers, 7 Pots, Scotch Bonnets and even Aji Charapita, the world’s most expensive chili pepper! We also carry a good assortment of chile from Mexico, such as Ancho, Chipotle, Guajillo, and more. In the future, I will prepare different recipes using these peppers. I love to cook and write, but often I become quite busy managing my chile roasting operation, and that must come first. Because of this, it may take me a year or two to come up with these recipes using various chile peppers. For now, here is a recipe overview for a New Mexican classic, stacked red chile enchiladas. Check out our Recipes Section for more ideas, as I’ve updated it a lot since this original post!
We have fresh superhots that pack a punch during the chile season Looking Forward to the 2023 NM chile season
The chile season is always different, but the same. During the months of August, September, and October, I work every day of the week, trying to not only provide the best customer service I can, but also find the best chile at the best time. The season changes drastically from the early season, where only a small amount of green chile varieties available. Two weeks later, we have plenty of extra hot and xxx hot chile, with more and more mature reddish chiles showing up in the burlap sacks. Once September comes, red chile comes right after. Once red chile is available, red chile ristras show up days later, as they are a great way for farming families to make more money. It is also a good way for older family members to make some money without having to break their backs in the fields. With red chile coming, it also means the season is approaching the finish line. The weather starts getting colder, and plants have less energy to keep making new green chile.
More and more farmers stop picking, and leave the red chile pods to dry on the plant, to be harvested once dry. These dried red chile pods are the base of one of the most important parts of New Mexican cuisine, the red chile sauce! Many of these Hatch chile pods are later further processed by some of the large chile processors in Hatch into red chile powder, which is a great spice with tons of uses!
Get chile at Farmers Chile Market
We hope to be your choice when you search for chile roasting near me 2023 this year. If you are living in Albuquerque, or just passing through for the Balloon Fiesta or something else, we would love to see you at 2010 Eubank Blvd Albuquerque, NM 87112 this chile season!
Our old sign is gone, but we still roast on! More info about New Mexico Chile
Check out our guide to roasting chile at home.
If you know anyone who will be roasting chile as a professional, our guide to roasting with a barrel roaster will be a great read for them.
Check here if you are curious about different varieties of chile.
Also, feel free to read through our blog if you want to learn other things about New Mexico Chile. I’m always trying to learn more about chile, both here and abroad, find out more about my story on the page About Me. We add new content regularly, such as our post about the Hatch Chile Festival, and will feature recipes along with other knowledge and opinions as the chile industry changes. It is a very different game than it used to be, with many new varieties available. We hope you enjoyed reading our blog, and hope to see you when you are looking for roasted green chile in 2023!
Different Types of Mexican Chile
Although our primary focus at Farmers Chile Market is New Mexican chile during the chile season, we also carry a lot of other varieties like superhot chili and various types of Mexican chile too. More than just that though, we would be remiss if we did not also respect the amazing chile heritage of our southern neighbor. The state of Chihuahua directly south of New Mexico produces more chile than anywhere else in Mexico. The variety available is also quite immense.
Mild chile
Although Mexican salsas are often famed for heat, many chiles commonly used in Mexico are not.
Poblano, Ancho, and Mulato
For example, if you try Ancho chile, it tastes almost like a raisin, with a lot of sweetness and little heat. After all, chile is just another type of fruit, and ancho is a ripened and dried chile. The Mulato is a further ripened poblano chile, which is even sweeter, but also more spicy.
Chilaca and Pasilla
Another fairly mild chile that is quite common in Mexico is the chilaca pepper. It also has a slight sweetness, with more spice and earthiness than poblano. Dried, it becomes the pasilla pepper, one of the main chiles used in typical Mexican red salsas and mole.
Cascabel
Another chile with light heat, cascabel is one of the more unique looking chiles. It is shaped like a cherry tomato, and keeps its shape when dried, leaving its seeds loose to rattle around inside the shell. It possesses a mild earthiness and a rare nutty flavor that kicks up the soul food feeling of a dish. I often like to make New Mexican red chile sauces with a couple deseeded cascabels for this reason, the flavor is hard to find in anything else.
Guajillo and Mirasol
Perhaps the hottest chile in this section, Guajillo is another chile that is incredibly common in Mexico. When fresh, it is known as mirasol, or sun looking chile. This is because it grows upwards toward the sun instead of down like New Mexico chile. It is a large chile, somewhat comparable in size to our New Mexico Sandia chile. The spice level is somewhat less that a jalapeno, but more than poblano or chilaca chiles. When dried, guajillo is another main chile to use in Mexican red sauces. Many people love to mix guajillo, pasilla, and ancho together to make a nicely balanced sauce for tamales, enchiladas, chilaquiles and much more.
Hot Chile
Jalapeno and Chipotle
The most famous Mexican chile is without a doubt the Jalapeno. It is a very juicy jalapeno with a nice fruitiness and slight sweetness that increases as it ripens. This pepper is found pretty much everywhere in the United States, along with its ripened and smoke dried chipotle counterpart. Just like other Mexican chile, there are multiple varieties of chipotle, with chipotle morita being the most well known. It is smoked to a point where the texture is dry, but still has a little softness and glossy redness. In Mexico, another popular version of chipotle is Chipotle Meco, which is smoked until its color looks more brown, without any shine. It looks similar to tobacco, and smells very smoky. These are often very prized in Mexico, as the flavor is more powerful. Jalapenos and chipotle are not terribly spicy, but still pack a punch enough for spice lovers. They are great chiles for people looking to build up their spice tolerance.
Serrano
Serranos are another type of chile that is found all over the United States. The spice level is typically hotter than Jalapenos, though there is some overlap between spicy jalapenos and mild serranos. A serrano typically is les sweet and more earthy than a jalapeno, along with being less juicy. If you like hot salsas, mix one or two serranos in with some jalapenos to step up the spice level without making too much of a leap. These chiles aren’t commonly dried, as the thin walls make them break apart quite easily. Although one might risk chopping jalapenos without gloves occasionally, serranos and above should definitely use gloves to avoid burning your hands and ruining your night.
Other hot chile
There are many other chiles commonly used in Mexico, but are only found in their own regions. Because they are hard to find even in most areas of Mexico, they can be almost impossible to find abroad.
Extra Hot Mexican Chile
Chile de Arbol
Chile de Arbol is also commonly referred to as chile pequin in New Mexico. This chile is comparable to cayenne pepper. It packs a punch. It is called chile de arbol because of its woody stems. These chiles are very common in salsa picante. A more visual representation is with chile ristras. Because the stems are long and sturdy, they are often tied into special shape ristras such as hearts, crosses, and wreaths.
Chile Tepin
Chile tepin or chiltepin is a very spicy small chile pepper that is said to be one of the original chile pepper species. The size is quite small, but these chiles are a bomb of both flavor and heat. The flavor feels rustic, with earthiness and a dry smoke, with limited sweetness and mild fruit flavor. This chile will wake you up, and even just two or three will elevate a dish to a new level of spice.
Habanero
Although the name suggests that this chile is from Havana, it is more used in Mexico. This is the go to chile Mexican chefs go to when they make their extra-hot salsas. Superhots like ghosts and Carolina reapers still don’t have a huge following in Mexico, and I think it is largely because habaneros are so prevalent in salsa selections in Mexico. Rarely will a restaurant put habanero based salsas on a dish for you, instead just having it available for the brave souls who want to try.
Comparisons of different chile
Guajillo vs New Mexico Chile
A major difference is that guajillo chile grows up towards the sky, where New Mexico chile typically grows down. Additionally, New Mexico chile is far more diverse than guajillo. Guajillo’s spice level is in between a medium to hot chile in New Mexico. Guajillo is a little less spicy than a sandia chile, the chile most often used to make ristras in New Mexico. If you are making a sauce that calls for guajillo chile, a blend of medium and hot dried New Mexico red chile pods is a great substitution! In case you are looking for some extra heat, be sure to try X-hot Barker or XXX-hot Lumbre red chile pods!
These are sandia chile ristras, which are a great substitute for guajillo Chile de Ristra vs Guajillo
Chile de Ristra is a chile that really depends on what type of ristra it is. In case it is a ristra made with chile pequin AKA chile de arbol it is quite hot, pushing 30,000 Scoville. In this case, they are not really good substitutes for each other. Chile pequin is small, with a long woody stem that is ideal for tying it into various shapes. In case the chile on the ristra is a large pepper, it is likely a Sandia chile, the traditional hot Hatch chile. This chile is a great substitute for guajillo, because it is a comparable size and just a little bit more spicy.
Pequin chile or chile de arbol chile is far hotter than guajillo Different ways of eating chile
In New Mexico, we typically roast green chile in a giant barrel roaster, then take it home and bag it up to be frozen and used through the year. In Mexico, fresh green chile peppers like serranos and jalapenos are often roasted up on a flattop grill, to be eaten alongside a taco or other accompanying dish. Mexican eateries typically leave the peel on also, where I don’t know anyone other than tourists who leave the peel on when eating a roasted Hatch chile.
This chile isn’t ready yet! Roast and peel it first. On this note, food bloggers, please stop adding chopped raw New Mexico chile to random dishes. Seeing content like this makes me feel like Uncle Roger when he sees a bad fried rice video. That is fine with many chili peppers, like bell peppers or jalapenos, but New Mexico green chile has a very resilient peel that isn’t suited for this. We ALWAYS roast and peel our green chile before eating it. Red chile has gone through a natural fermentation process that changes the characteristics of the peel, so simply blending it up works great! In New Mexico, we take our green and red chile very seriously, which is why the Hatch Chile Festival is one of our bigger events in the state.
This chile festival is a big deal in New Mexico -
Ancho Chile – 4oz bag$4.99
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Chile Tepin .75 Oz bag$8.88
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Jalapeno Powder$3.99
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Chipotle Powder$3.99
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Chipotle Meco$6.99
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Dried Puya Chile$6.69
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Habanero Powder$4.95
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Cascabel Chile$7.99
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Pasilla Chile – 3 oz$4.99
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Red Chile Stacked Enchiladas
If you have ever been through New Mexico, or at least been to a New Mexican restaurant, odds are you have had enchiladas. Red chile, green chile, chicken, cheese, beans, mushrooms, vegetarian or vegan, they are delicious any way they come. Personally, I like recommending red chile over green for enchiladas, because I think the textures match, and the sauce is also easier and less work to make. In fact, if you have a chile ristra hanging, you can just pull a few chile peppers off the bottom and make it like that. Ristras are food after all.
Restaurant style enchiladas
Typically if you go to a restaurant, you will be served rolled enchiladas. Rolled enchiladas are a delicious treat, but somewhat harder to make in a home kitchen. One reason is that restaurants often have more resilient corn tortillas, which haven’t cooled down yet. When corn tortillas cool down after being made from masa, certain oils retract, and leave the outer edges prone to cracking and breakage. Unless you plan to make your own corn tortillas, which are delicious, but also labor intensive, stacked enchiladas are a great way to go.
Home-style stacked enchiladas
Think about a stacked enchilada in a similar way to a lasagna. You want the same type of deep pan. From there, layer corn tortillas and red chile sauce, along with your other ingredients. Bake at 350 degrees for about 20 minutes. If you are making a big, thick dish, cook it longer. That being said, this is an incredibly forgiving recipe. The corn tortillas will soak up the sauce, but not really get soggy. The water in the sauce also prevents it from really getting burned. If you cook it for an hour, you still won’t really destroy it. Because of that, have fun with it.
Different ingredients to use
As you can see, I have intentionally left the recipe very vague. With a red chile stacked enchilada, you will be working with a delicious New Mexico chile sauce, which works well with just about everything. If you like cheese, layer it in with the sauce when you are building your dish. The same goes with shredded chicken, pork, minced meat, or anything else. The main thing is to use meat that is in small and manageable pieces. If you use thick pieces of steak or chicken, then cutting through them will also end up destroying the structure of the enchilada. These things should be fork tender, so either use a tender pre cooked meat, or cut it into very small pieces.
Vegetarian and vegan options
If you are looking for a vegetarian way to make this dish, cheese and red chile has been a local classic for generations. You can also mix cheese with beans, mushrooms or other things. Mushrooms have a lot of water in them, so sautĂ© them first in your favorite oil before building your enchiladas. Beans from a can typically have a good texture, but if you are cooking from dried beans, make sure they are nice and soft. Soak them, boil them, season them and give them a small mashing. It really helps bring the texture together with the corn tortillas. Nut based cheeses work pretty well in this dish, but an easy way to test is to simply mix a bit of your red chile sauce with the nut cheese. If it tastes nice, then it will be even nicer baked with some nice corn tortillas. I made a red chile hummus that was incredibly nice in this dish before. Something about sesame, cumin, and red chile really melded well together with the corn tortilla. Another nice idea is to use some chicos beans, just make sure they aren’t too wet!
Final comments
I worked a few years as a chef, but I never really blogged about it at the time. I know that my recipes aren’t terribly detailed, but I hope that you can take away some new techniques. I’ve always felt that rigid recipes mean boring food, and instead like to impart my cooking philosophy with what I write. This dish is one of the best ways to take a New Mexican classic and really make it your own. With red chile stacked enchiladas, you can take about an hour to make a meal for the whole family, and even have nice leftovers for lunch. It’s a classic soul food here, and I really hope you can share it with the people you love
Be sure to check out our recipes section for more ideas about how to use New Mexico’s favorite food!
About Superhot Chile Peppers
Carolina Reapers, 7 Pots, Ghost Peppers and more
If you check on Guinness Book of World Records, Pepper X is currently listed as the hottest pepper in the world. This was certified according to tests performed at Winthrop University in South Carolina in August of 2023. This pepper is proving quite elusive to buy fresh, as the seeds haven’t been released. They are being saved for exclusive hot sauces, which is a great business decision, but somewhat disappointing to see chili peppers going the same way as patent trolling big Pharma companies.
Pepper X Scoville Rating
The official Scoville rating of Pepper X is 2,693,000 These rankings take the averages of multiple peppers, so this level is nearly 50% higher than the Scoville rating of Carolina Reapers. Averages are important, as the variance of heat level on different peppers can be quite dramatic, even if they come from the same plant though. That means that some Pepper X might run up close to 3 million. For reference, the hottest New Mexico chile cultivar, Lumbre, runs around 10,000, or about a serrano or fiery jalapeno. Pepper X is on average over 200 times hotter than the hottest “Hatch Chile.”
Former hottest peppers
Going back to the 1990s, the hottest known peppers on record were the Habanero and Scotch Bonnet. Both chile peppers ranged around 300,000 Scoville Heat Units, or SHUs for short. For a long time, they were the top dogs in the spice world, and although the Red Savina overtook them in 1994, it never became particularly famous like habaneros, Scotch Bonnets, Ghost Peppers, and the like.
The Ghost Pepper and a new wave of spice
In 2001, Dr. Paul Bosland of the Chile Pepper Institute visited India in search of a fabled super hot pepper. This pepper, known as the Bhut Jolokia or Ghost Pepper, was measured to be over 1 million SHU. According to him, it “opened the floodgates,” and we can see that clearly in how fast the progression of spice accelerated after that. In 2007, the Ghost Pepper was certified as the hottest chile in the world by Guinness. Within just a few years, it was overtaken by the Trinidad Moruga Scorpion. After this, it was passed by the Naga Viper, which was then passed again by the Trinidad Scorpion Butch T which measured at 1,463,700 Scoville.
The red peppers are ghosts, and 2 different varieties of 7 pots A new ascendant to the spice throne
Finally in 2017, the Carolina Reaper took its place as the hottest pepper in the world. Along with this came the rise of spice challenges on different apps such as Instagram and Tiktok. This has pushed peppers like ghost peppers and Carolina Reapers into an almost cult like status, with many people using peppers to demonstrate toughness or bravery. While we don’t recommend taking on a chile that is too spicy for you, we do sell fresh superhot chile peppers at 2010 Eubank Blvd NE in Albuquerque, New Mexico during the chile season. My recommendation is fermented hot sauces, as it pulls the heat in with a lovely sourness which gives a nice bright and refreshing heat to any dish.
Carolina Reaper Scoville
Prior to Pepper X, the Carolina Reaper held the spice record since 2017, with an average tested Scoville rating of 1,641,183. For comparison, this is about 5-600 times hotter than a Big Jim chile out of Hatch, New Mexico. When you consider that this Scoville ranking was an average, and some people have tested their Reapers at over 2 million Scoville, the fire is real. Carolina Reapers really bring the heat, even if they are not the most hot pepper around anymore.
These Carolina Reapers still pack a punch, even if they aren’t Pepper X The hottest chiles in the future
Although the Carolina Reaper still maintains its place at the head of the table in the Guinness Book, it might not actually be the spiciest thing around anymore. Reapers have gotten slightly hotter than in the past, due to selective breeding, but other peppers have also risen to the same general level. As someone who has tried several varieties of 7- pot peppers, I can’t honestly tell the difference in heat between them and Carolina Reapers. More than just that, certain new varieties, such as Dragon’s Breath are said to be more spicy. The creator of the Carolina Reaper has also come out with a pepper, known as Pepper-X which he says is hotter than both Dragon’s Breath and the Carolina Reaper, along with other varieties as well.
So, what is the hottest chile/chili?
I don’t know. The official record holder now is Pepper X, but so many people are growing their own unique varieties of superhot chili peppers now. I believe no one really knows, and at this point I think it doesn’t even matter. There are so many different superhot chiles of every shape, texture, and even flavor around nowadays, that I think it is better to choose a pepper based on the flavor profile. Many superhots taste incredibly fruity, like passionfruit or mango. Others have somewhat of a subdued chocolatey feel. It is really remarkable how chile peppers can be so hot, yet taste so different from each other. Every grower will say their chile is the hottest, but what keeps me excited is the new flavors.
New Chile flavors
It is so fun making a lactofermented hot sauce with new tropical flavored chile peppers that can give a really unique feeling to any food it goes on. Store bought sauces bore me, they always have chemicals, stabilizers, and gums in them. In the future, I will probably write more recipes, but I’m not a passionate content creator. It might take years. If you want to hear my ideas, come by my store in Albuquerque during the chile season. If I’m not too busy, I’ll be very happy to share. Flavor and heat is one of my main passions in life.
Non superhot chile
In addition to superhot chile, we also have a lot of other varieties of chile at our store located at 2010 Eubank Blvd NE, Albuquerque, New Mexico. Whether you are looking for fresh roasted New Mexico green chile, or just want to check on the state of the New Mexico chile season of 2023, we have a lot of chile products available for you. In September, we have the best selection of chile ristras in Albuquerque, which you can also use to make chile sauce or red chile enchiladas!
Aji Charapita
The most expensive chili pepper in the world, the Aji Charapita is native to Peru in South America. This chile pepper is not insanely hot, but is a lot more spicy than typical New Mexico chile. I would compare the level of spice to chile pequin, or chile de arbol in Mexico. The flavor of it is incredibly fruity however, with a really tropical and citrusy taste. Although many chili peppers are fruity like this, especially among other Aji varieties, this pepper has a bit of a cult following. We have regular customers that come multiple times during the season to pick up more of these little fireballs!
These little orange chile peppers are super expensive, but taste great! The Future of Hatch, NM Chile
Every year, it seems that media organizations love to talk about how there is a shortage of green chile. I doubt that we will run out of delicious roasted chile any time soon. That being said, there are some problems facing green chile that will lead to price increases outpacing inflation.
Problems facing chile in New Mexico
Water
Water is perhaps the number one issue facing chile production in New Mexico. The fact is, we are a desert state that doesn’t get a lot of rain or snow. To make matters worse, much of the water that we do have is used in inefficient ways, such as golf courses and growing grain for the beef industry. In order to increase beef production, there are massive federal subsidies on cattle feed such as alfalfa. Water that goes toward feeding cows in Texas is water that does not go to chile in New Mexico. Restricting water usage on things that don’t provide human food is perhaps the easiest way to fix this problem, but the beef industry is incredibly powerful.
Labor
An open secret among the chile community is that many chile pickers are illegal immigrants. The fact is, picking chile is a grueling job requiring someone to hunch over a 2 ft chile plant in the summer sun with no shade all day. There are few ways to really improve this. It is just an incredibly difficult job with fewer and fewer people wanting to do it. Many people are attracted by the high wages, but end up washing out after only a day or two. This is perhaps the problem with the most difficult solution, as young people everywhere seem to be uninterested in farm work.
Fertilizer
The war in Ukraine has increased the prices of fertilizers by a huge amount across the world. The results of this are often lower yield per acre and increased cost of production. This problem will hopefully be solved once Russians depose Putin and leave Ukraine. Whether this happens in a year or five is anyone’s guess. A Ukrainian defeat will likely cause this problem to be much longer term, as Russia and the US have no hope for positive discourse in the near to mid future, unless Putin is blamed as the fall guy.
Some reasons for optimism
Hatch chile is becoming more popular
It seems that around August, grocery stores all around the US are carrying green chile. Although the chile that grocery stores like to deal with is bred specifically to pass federal produce grading standards and not for spice or flavor. There is a reason why most chile in New Mexico is sold in burlap sacks, while outside of New Mexico it comes in boxes. Regardless, the increased demand puts higher pressure on farmers to produce chile, regardless of problems facing its production.
New Mexicans will fight for chile
I firmly believe that once people realize that chile is in trouble, more people will come forward and fight for more water to be reserved for growing chile. The entire American southwest is facing a growing water shortage, but it should not be allowed to impact something so integral to our local culture as New Mexico chile.
My predictions for the future of NM chile
I believe that the average cost for a sack of chile will rise by about 10% a year going forward. Unless we get winters with a lot of snow, there will be supply side cuts which will raise the cost for both wholesale and retail. Although chile will get more and more expensive, there will still be plenty of chile available in New Mexico. Most likely there will be less and less retailers like ourselves selling, as it is getting harder and harder to do business. When prices go up, people blame us and other retailers like us for the increase. Although revenue is rising for us on a yearly basis, profit is decreasing. The trend of chile is to go up, simply because most of the production inputs are also getting more expensive. Rising cost of living is pushing the price up even further.
Hatch Chile in Pueblo Territory
In case you are in Colorado and looking for some great roasted Hatch green chile this Labor Day weekend, Summerland Gardens will be roasting up a storm. They have mild, medium, hot, and extra hot available, as well as their local Pueblo chile too!
We think that New Mexico chile is really special, and they are providing a great opportunity for people to enjoy both Pueblo and Hatch chile. The cultivars are different, with most New Mexico chile being derived from Numex no9, while Pueblo chile is a mirasol variety, more closely related to the guajillo pepper. We have more information about New Mexico chile vatieties as well as different Mexican chile as well! NM chile has a lot more varieties than Colorado, but there are also different varieties in Pueblo too.
Cats, plants, and chile
If you like cats, Summerland Gardens also has an adorable resident kitty named Marley! They support animals in need by fundraising to build an animal shelter in Teller County. Although it isn’t a local cause for us, it is definitely something that makes the world a better place! Good causes like that should be supported.
A garden center with spice
Summerland Gardens is a garden center located quite close to I-25, and is a convenient stop for anyone traveling between Albuquerque and Denver. Their address is 806 Arcturus Dr, Colorado Springs, CO 80905, which is on the corner of Arcturus Dr and S 8th St. Feel free to give them a call at 719-477-0267 if you have any questions! Get directions to Summerland Gardens here.
Local New Mexico melons have arrived
We try to carry as much local produce as we can. We sell a lot more than just green and red chile products. In terms of local food, we have beans from Estancia, chicos from Espanola, watermelons from Hatch, and cantaloupes from San Antonio, New Mexico. More produce will be available as it comes into season, such as tree fruit like peaches, plums, and even apples later in the season.
The flavor of local produce can’t be matched, because the short supply chain makes it so farmers can harvest when the fruit and melons are ripe. Our produce we sell doesn’t need to sit for a week or more in trucks and distribution centers before it reaches you. In general, it is picked one day before we start selling it. Talk about fresh!
In modern times, we are seeing how dangerous global supply chains are becoming. The more reliant we are on foreign countries like China and Russia, the bigger problems we have when supply gets interrupted for whatever reason. Although we aren’t a big impact on the overall market, we believe keeping business close to home is the best way to ensure food stability. The United States is an agricultural powerhouse, and we want to showcase the unique produce available in New Mexico. We grow a lot more than chile here, and have some amazing farmers who deserve recognition.
Yes, we have chile too
We have many varieties of chile, ranging from mild to lumbre, our xxx hot. We also have a decent amount of chile ristras, for those of you who want some southwestern style in your life. Additionally, we have chile pasado, which is dried roasted chile. Chile pasado is a great thing to ship, as it is lightweight and not very bulky.
Early thoughts on the 2022 chile season
For those of you who are looking for more information about the timeline of the Hatch chile season, be sure to read out post on that! In 2024, we will begin roasting chile on Friday, August 2nd.
We started roasted chile three days ago, so these are still very early musings, but I figured I would share them.
Chile seems hotter this year rather than last year. Last year, most chile seemed mild compared to usual. Big Jim especially was mild, and was one of the bigger complaints we heard. Although I don’t have a large enough sample size to say definitively, our first shot of Big Jim is definitely hotter than anything last year. Chile seems to be roasting quite nicely so far as well.
Setting up our tent was harder this year than in the past. We expanded it a lot, and unfortunately the people we hired to change the shape disappeared. It led to a lot more work for me especially, and we had to push our opening back by a day. Luckily, this didn’t impact anything to do with our chile roasting or refrigeration, but we were a bit behind on packaging. This year, we are testing new packaging because we want to get more involved in ecommerce. This is a big step for us, as we haven’t done shipping or anything of that nature before. Hopefully our customers like you will feel our packaging is prettier and also more convenient. Additionally, we are going to offer more sizes of products, including chile powders, chile pods, posole, and chicos.
We are trying hard to make our stand a lot better this year by offering more variety of chile, including superhot chile, such as Carolina Reapers or KS Lemon Starburst. More than just that, we will get different varieties of Mexican chile as well, such as Guajillo and Cascabel. We want to be more of a “Chile Market,” as that is our name.
We are working on getting specialty produce, such as Colorado peaches, but the price is very high, and may not be possible this year. We will definitely have plenty of local produce, as our farmers are still growing, and local is much more affordable due to insane logistics prices in our stagflating US economy. We know inflation hurts everyone, which is a big reason why we are expanding our sizes. We want to have affordable options for everyone, whether they want a lot of chile, or a small amount.
This is our 45th year roasting chile in Albuquerque. We were the originals, and we still got it. Although it is still early season and we don’t have much available yet, feel free to stop in and get some chile. We waited a month longer than a lot of roasters to start, so all of our green chile is nice and mature, and roasts great. Pretty soon, we will get into red chile, which will also bring chile ristras. This time of year is a lot of work for us, but a lot of fun too. Come share the fun with us at 2010 Eubank Blvd NE.
How to get to Farmers Chile Market
Your source for New Mexico chile products
Whether you want fresh roasted green chile, Hatch red chile ristras, local fruits, chicos, beans, or some other New Mexican specialty, we can be your connection to that at 2010 Eubank Blvd NE. We carry lots of local food products, specializing in chile every chile season. From here, we have many different directions depending on where in the city you are. Click on this map for the most convenience, or read on to get more detailed instructions.
How to get to Farmers Chile Market from Santa Fe
This one is pretty easy. From Santa Fe, take I-25 southbound until you get to the Big I, which is the I-25 and I-40 interchange. Go eastbound on I-40 towards the mountains. Continue on I-40 until you see the Eubank exit. You will want to go left onto Eubank, and proceed to go northbound. When you arrive at 2010 Eubank Blvd NE, you have arrived at the best place to get green chile in Albuquerque during the chile season.
How to get to Farmers Chile Market from Las Cruces, Hatch, Truth or Consequences, and the Socorro Valley
The main thing to do is take I-25. North of Las Cruces, you will pass through Hatch, New Mexico. Hatch is a great spot for a green chile cheeseburger at Sparky’s, and there are plenty of chile roasters over there too. Continue north and you will see Truth or Consequences, a charming artsy town with craft beer and hot springs you can soak in. Further north of Truth or Consequences is San Antonio, New Mexico. San Antonio is a small town with lots of chile farms and two fantastic green chile cheeseburgers. The Owl and Buckthorn are both great stops on the green chile cheeseburger trail. North of San Antonio, you will Pass through Socorro, and then Lemitar. Many people love chile from Lemitar, and we think the whole Socorro valley has amazing terroir. Passing Lemitar, you will travel north until you get to the Big I, where I-25 meets I-40. Go eastbound on I-40 towards the mountains. Continue on I-40 until you see the Eubank exit. You will want to go left onto Eubank, and proceed to go northbound to 2010 Eubank Blvd NE.
How to get to Farmers Chile Market from the Balloon Fiesta
Depending on the year, this may be different as the Balloon Fiesta is a massive event, and traffic conditions can be tricky. If you are at the main parking lot near the northeast gate, take Balloon Fiesta Parkway east to San Mateo and turn right, going southbound. Continue on San Mateo and turn left on Alameda going east towards to mountains. Get on I-25 going south until you get to the Big I, which is the I-25 and I-40 interchange. Go eastbound on I-40 towards the mountains. Continue on I-40 until you see the Eubank exit. You will want to go left onto Eubank, and proceed to go northbound. When you arrive at 2010 Eubank Blvd NE, you have arrived at the best place to get green chile in Albuquerque during the chile season.
How to get to Farmers Chile Market from Old Town
From the Old Town Plaza, go north on San Felipe Street and turn left on Mountain, going westbound. Take the first right on Rio Grande Blvd going North, then take another right onto I-40 going east towards the mountains. Continue on I-40 until you see the Eubank exit. You will want to go left onto Eubank, and proceed to go northbound. When you arrive at 2010 Eubank Blvd NE, you have arrived at the best place to get a red chile ristra for you and another ristra for your friend during your trip in Albuquerque this chile season.
How to get to Farmers Chile Market from Downtown, UNM, Nob Hill, and Expo NM
From Downtown, take Central, also known as Route 66 eastbound towards the mountains. You will pass by the University of New Mexico. Across from UNM is Frontier restaurant, a local landmark, and a must stop for green chile stew. North of there, you will see lots of different restaurants and bars in the Nob Hill area. Keep going north, and you will see Expo New Mexico, the state fairgrounds, which hosts a large flea market every weekend. Keep going north until you arrive at Eubank Blvd. Turn left on Eubank and proceed north, passing over I-40. hen you arrive at 2010 Eubank Blvd NE, you have arrived at Albuquerque’s Original Chile Roaster.
How to get to Farmers Chile Market from North Domingo Baca Park
Go Southbound on Wyoming all the way to Menaul Blvd. Turn left on Menaul and go east, the direction of the Sandia mountains. From here go east until Eubank Blvd, where you can turn right before the light. Look for Mister carwash, the carwash which appeared in Breaking Bad, and turn right there. Continue on this road and merge onto Eubank, trying to get into the left lane as soon as you safely can. Pass by Snowheights, and turn left immediately after at 2010 Eubank Blvd NE. You have arrived at to place to go for many different New Mexican delicacies like chicos, beans, and red and green chile. Maybe you can find a nice chile ristra as well.
How to get to Farmers Chile Market from the Sandia Peak Tramway
Go Southbound on Tramway Blvd until you get to Menaul Blvd, and turn right going west. Continue on Menaul until you get to Eubank and turn left, going south again. Pass over Snowheights, the next stoplight and immediately turn left when you see the big tent. You have found your destination, now go get your chile fix.
How to get to Farmers Chile Market from Albuquerque Sunport
Follow the road signs to I-25, and go northbound with the Sandia mountains on your right side. Continue north until you get to the Big I, where I-25 meets I-40. Go eastbound on I-40 towards the mountains. Continue on I-40 until you see the Eubank exit. You will want to go left onto Eubank, and proceed to go northbound to 2010 Eubank Blvd NE. Now get some spicy chile.
2022 Hatch chile season
It’s July now, and that means green chile is almost ready! Although some farmers have already started harvesting chile, we believe it isn’t up to our standards yet. We will start roasting on August 4th, 2022 starting with Medium and Hot varieties, and more to come later as more chile matures. In case you are on this page in 2024, we will start roasting on Friday August 2nd 2024!
If you can’t wait and need chile now, here is a guide to make sure you get the best chile possible, wherever you buy!
No matter where you are, the chile season is a great time to get some spicy chile peppers from the chile capital of the world, New Mexico. The season starts with a few varieties of chile which range in a medium to hot heat level. Mild is not grown in large quantities, so it generally will be available later as a result. The hotter the chile is, the more difficult it is to grow to a level where it roasts well, so extra hot and lumbre chile usually arrives two or three weeks after our first shipment. More than just that, green chile is only one side of the flavor experience you can get during the New Mexico chile season. Green chile ripens to red chile as the season progresses, and lets people have access not only to Autumn roast chile, but also fresh red chile.
Red chile
We will start getting fresh red chile in the month of September. We can roast it for those who like the sweet roasted flavor of fresh red chile. It is also great for tying your own chile ristra, and we will be glad to teach you how to do it.
As always, we will have a great variety, including special shape pequin ristras and muti-colored ristras, in addition to the traditional sandia red chile ristras. You can be sure that our prices will be competitive with any seller in Albuquerque and definitely better priced than any other chile stores in the northeast heights.
Our 45th chile roasting season
Although we have been selling Hatch chile since the early 1960s, we started roasting chile in 1977. That means this year marks our 45th year roasting chile in Albuquerque. Thank you for continuing to make Farmers Chile Market your choice for the 2022 New Mexico chile season. Follow us on Facebook if you want more information or up to date information on our chile roasting operation this year.
Chicos Food
Few foods outside of red and green chile will evoke such a comfortable and homey feeling as chicos and pinto beans. Pinto beans are a staple in New Mexican cuisine, with people getting very excited for new crop beans in late September. Chicos are another thing that New Mexicans go wild for, and are typically ready a few weeks after the corn harvest. When you pair beans and chicos together, magic happens, and it tastes far better than beans with ham hocks or any other addition, though extras like that can also be included in a bowl of chicos & beans and taste wonderful. Beyond just beans, chicos are a great ingredient to add into many dishes, particularly soups.
What are chicos?
Chicos are a wonderfully delicious New Mexican food item. They are essentially a slow roasted and dried corn. Chicos del horno as they are called refer to the method of cooking and drying. Horno means oven in Spanish, but in New Mexico, it often refers to a traditional adobe oven that you will see a lot of in Native American reservations and small farming communities in New Mexico. Adobe is a large part of our architecture in New Mexico, even down to our ovens. While cooking in the oven, it will get a very nice savory and smoky flavor profile. Adding chicos to any soup will kick the flavor up a notch, but chicos are quite hard and need to be cooked for a while to become tender. They also don’t puff up while cooking like posole does.
These hornos are made by many families in Northern New Mexico How are Chicos Made?
They are packed into hornos like the one above and roasted with the husk on, typically overnight. After that, they are removed and tied up to hand and sun dry, similar to chile ristras. After they have dried completely, they are shucked from the corn and bagged up to be used in cooking throughout the year.
How to use chicos in cooking?
Chicos are amazing for just about any strongly flavored soup. They are quite flavorful, and might overpower a more simple soup base. Be sure to soak chicos overnight, as they are VERY dense, and need time to absorb water and soften up. Chicos should be cooked for about 4 hours to achieve an ideal texture, though they are acceptable after boiling for two hours, if they were properly soaked before. Because they take much longer than most dried foods, I recommend to start boiling chicos when you begin preparing other ingredients in your soup. That way, the dense dried corn can get the extra cooking time it needs, while not slowing down your cooking process too much. The most common way we use chicos in New Mexico is cooking them with pinto beans. The flavors synergize incredibly well together, and and the sum is certainly greater than its parts.
New Mexican food
New Mexican cuisine is unique related to other cuisines like Tex-Mex and Mexican food, primarily because of the unique ingredients we possess. Although Mexico has many different chiles available, none of them really compare to our New Mexican chile. First of all, our chile is much bigger an meatier. Another thing is that we roast chile in a very different way. In Mexico, many restaurants might offer a flattop grill roasted jalapeno or serrano pepper with your meal. In New Mexico, although plenty of Mexican food trucks sell food this way, we also have a large chile roasting industry, using mostly fresh green chile from Hatch or other growing regions in the Rio Grande valleys of New Mexico.
Beyond just chile, we also have a big corn tradition similar to Mexico. Although flour tortillas are more commonly used here than our Southern neighbors, we also have a great fondness for corn in every way. Enchiladas, whether red or green, need corn tortillas because they keep a nice texture even when smothered by a chile sauce!
Corn in New Mexican food
A bowl of posole is just one of many ways that New Mexicans enjoy corn! In various central and northern regions in New Mexico, there are a good amount of corn farms, growing yellow, white, blue, and multicolored corn. We also have plenty of different local cornmeal, masa, and nixtamalized corn, posole. With all these different varieties of corn commonly used in our food, it should be no surprise that we also have our own specialty corn products like chicos as well. Few products express the depth of corn flavor as strongly as chicos however. The process to make them imparts a smoky flavor, but the sugars in the corn also reduce into savory flavors as well. It gives a really unique but very strong corn flavor.
Where to get chicos and beans in Albuquerque
During the chile season, we will have New Mexican chicos and pinto beans available at 2010 Eubank Blvd NE in Albuquerque. We will also have them on our online shop, which should be up and running by September 2022. Unlike prior years, it seems like chicos will be more readily available in New Mexico beginning this year. Pinto beans are never in short supply, and we work with the best bean farmer in the state, Ness Farms. Unfortunately, other New Mexican delights such as piñon will continue to be sparse, as the last few years have had very few cones dropping.
Other New Mexican specialties
New Mexico has many great things besides chicos, and they mix well together too! Chile ristras are a decoration that is as New Mexican as it gets. New Mexicans are proud of all things chile, and ristras a both a great decoration and a fantastic way of storing red chile for when you need it in a red chile sauce. Few things make the state come alive more than the chile season! Other than that, piñon is something we go wild for at the end of the year, when it is cold enough for developed cones to start dropping. We are very proud of chile rellenos, the stuffed and fried chile peppers, most commonly using Big Jim chile. Red chile pork tamales are another corn and chile based New Mexican dish that we are quite proud of. The red chile and pork base is also quite common for things like carne adovada and posole soup.
A chile relleno like this is something you could only find in New Mexico! Both of these dishes, although Mexican in origin, are made quite uniquely in New Mexico, even compared to Chihuahua and Sonora, the Mexican states we share borders with. These, along with many other New Mexican delicacies are due to New Mexico’s long legacy as a melting pot of many different peoples. We have a lot of tradition in our food which we are proud of. Although New Mexico isn’t the most well known state, and other Americans sometimes compliment my English, our food stands up to anywhere in terms of flavor and quality. Whether it is chicos, pinto beans, posole, red chile enchiladas, a green chile cheeseburger, or something else, we have flavor in spades. See for yourself when you visit New Mexico if you don’t believe me. We are a great destination for a fall vacation!
Buying Chicos online
In case you are from out of state and would like to try chicos in addition to other great New Mexican ingredients, you can buy them on our webshop!
Chicos
$13.99 – $24.99These chicos are made in the Northern New Mexico town of Espanola, with locally grown corn by farming families who have been doing it for generation. Chicos are very scarce, and we will often be sold out. These chicos are new crop 2024 season corn.. Chicos are a great thing to use in New Mexican […]
Albuquerque Chile
If you think about chile in Albuquerque, probably two names come up, Farmers Market and Fruit Basket. A large reason for that is that we both have a lot of history in Albuquerque.
When we first started roasting chile in Albuquerque in 1977, chile was already a large part of the cuisine, but roasting chile was definitely inconvenient. It would take people all day to roast and peel their sack of chile. Once people saw the convenience of our chile roasting, it became hugely popular almost immediately. Even though our Osuna store had a large parking lot, people would still park down the street and walk a long way to get the first fresh roasted green chile in Albuquerque. The first few years we were so busy that it was hard to keep up.
Chile in Albuquerque, then and now
Nowadays, things are a lot different. There are three main ways it differs, besides the obvious 45 year gap. For one, There are a lot more big businesses involved in chile. Competition is a lot more now, with tons of different new faces in the chile business here. The third difference is the varieties of chile. Read on to learn more about how chile has changed in Albuquerque.
Hatch chile = big business?
Green and red chile has become more and more about big business. Many companies sell boxed chile and processed chile products which look nice to grocery conglomerates, but generally aren’t as flavorful. That kind of chile is what happens when you use corporate techniques to apply math to farming. It certainly produces more yield and more profit, but you can’t put a number on flavor. In Albuquerque and all around New Mexico, grocery stores like Walmart and Smiths sell chile incredibly cheaply. If you want the cheapest chile you can find, I recommend you go to a large grocery store. You get what you pay for however, and every year we have hundreds of people come to us after being disappointed by the flavor of cheap chile at big stores.
New chile roasters
A nice Autumn roast When we were the only roasters in town, we had a captive audience. Nowadays, there are a lot of different chile roasters in Albuquerque like Sichler Farms, Chile Addict, and Rosales Produce. This is great for the average person in Albuquerque, because there are a lot of chile roasters in convenient areas. More than that, there are plenty of people that sell chile on the side of the road. With all places, there are pros and cons. I will say that shopping around is a good idea. A lot of places aimed at tourists charge way too much for their chile products. Farmers Market’s slogan has been “Where a fast nickel beats a slow dime” since 1963, and we operate under the same idea. We will always be one of the most affordable chile roasters who sell good chile, because we would much rather make less money and get loyal customers who come back to us every chile season. As a business running for nearly 60 years, we know that keeping customers happy and giving them good value is the key to long term success.
Varieties of chile
Many different varieties of New Mexico chile Finally, chile has a lot more varieties now. New Mexicans love chile, so any chile product you can find in Hatch can probably also be found in Albuquerque. When we started roasting in 1977, Big Jim had only been released for two years. Although Big Jim is now arguably the most famous New Mexico chile, back then no one even knew about it. Nowadays, there are many new varieties like lumbre and miss Junie that come on the market every year. More and more, growers and researchers are able to get more and more heat in bigger and bigger chiles. A pepper the size of Lumbre would never come close to being that spicy in the past. This is done through cross pollination entirely, as chile plants are not possible to genetically modify. More variety of chile means there are a lot more flavors available in Albuquerque’s favorite food.
Chile things to do in Albuquerque
Start by visiting Farmers Chile Market at 2010 Eubank Blvd NE. We are the original chile roaster in Albuquerque, and generally do a very good job with chile, satisfaction guaranteed. After that, drive south on Eubank, past I-40 and turn right on Central to see Route 66. This road will take you through Nob Hill and downtown, two interesting Albuquerque areas with plenty of local art, restaurants, bars, and things to do. Once you are done exploring downtown, Fruit Basket on 4th street is a good place to see. Their philosophy is similar to ours in terms of pricing, so you can be sure to get a good value there along with a good selection of produce. Not far from there is Big Jim Farms, a place where you can pick your own chile. I’ll warn you, picking chile is backbreaking labor, make sure to drink plenty of water.
Other things to do in Albuquerque
Although there are plenty more places to visit for chile in Albuquerque, by now you probably have more than enough chile products. Other interesting things are the zoo and botanic garden and Old Town, which are both in the same area. If you take a walk through old town, you will see lots of local stores selling expensive things to tourists. There is a nice plaza with the church San Felipe de Neri, built in 1793 after the original church’s collapse. In this area, there are tons of nice restaurants, so if you see a place that strikes your fancy, it will probably be very nice. If you are traveling with kids, I highly recommend checking out Explora. In December, the River of Lights is cool, but traffic in the area is abysmal. Finally, if you are visiting in October, the Balloon Fiesta is a must see event.
Other things to do in New Mexico
New Mexico is one of the biggest states in the US. There are a lot of places you can see, but be prepared to drive a while for it.
Things to do in Santa Fe
Only one hour from Albuquerque by way of I-25, Santa Fe is a great place to wander around for the day. If you find parking near the Cathedral of St Francis, just leave your car there and wander around. This area of Santa Fe feels somewhat similar to Albuquerque Old Town, but much larger. Many restaurants here are fantastic also, and I highly recommend eating lightly at a few different places while wandering down to the Santa Fe Railyard. This is one of the best things you can do on a date in New Mexico. If you are into art and audiovisual experiences, MeowWolf is a very interesting spot that is also great for kids. Finally, in September, Zozobra is a very unique event though crowds can be somewhat intense.
Things to do in Hatch
The Hatch Chile Festival is a great event for people who really like New Mexico chile. Sometimes people might be disappointed by the lack of variety in terms of superhots, but superhots are not terribly popular in New Mexico. We love spice, but we eat chile for the flavor and texture, not only the heat. You can’t make a meal out of a carolina reaper, but you sure can with green chile. It takes about 3 hours to drive to Hatch from Albuquerque, so consider booking a hotel in Las Cruces.
Outside of the festival, Hatch is a pretty small town. I recommend driving south from I-25 and stopping at any places that look interesting to you. You will find tons of places selling chile ristras, green and red chile, along with souvenirs for your visit. Check out Sparky’s for a green chile cheeseburger if they are open. Honestly, their prices are not cheap, and you probably will have to wait in line, but the burger is good. From there, go west on Hall street, and you can see a few markets, the Hatch Museum, Chile Fanatic, and Grajeda Farms. After you pass Grajeda farms, there isn’t too much. Hatch is a very small town that gets much bigger during the chile festival.
Things to do in Las Cruces
As we are a chile market in Albuquerque, we might have some sibling rivalry with our little brother, Las Cruces. That being said, the Las Cruces Chile Drop is arguably the most new Mexican way to spend New Years. It is held is the Plaza De Las Cruces, which also tends to have a nice Christmas market. New Mexico State University is the organization responsible for most of our delicious New Mexican chile. Be sure to pay the Chile Pepper Institute a visit to learn about all things chile. They have plenty of information about growing, lots of seeds, and plenty of sauces, books, and miscellaneous souvenirs. Mesilla Plaza is a nice spot, and the restaurant La Posta de Mesilla is a great restaurant which has been in business since 1939.
If you take Picacho Ave west, you will pass by the “World’s Largest Chile Pepper” at the Big Chile Inn. If you keep going, you will arrive at Picacho Peak Brewing, which is a cool hacienda with nice craft beer and a popular brunch.
And I thought Big Jim was a big chile Things to do in other areas
Chile farms are beautiful aren’t they? Alamogordo
If you are passing through Alamogordo, the Museum of Space History is interesting, along with Pistachio Tree Ranch, which is a great spot for snacks and pictures. Nearby there, White Sands is also a really cool spot that makes you feel like you are in a different continent. Alamogordo is about three and a half hours from Albuquerque, but it easy to visit if you are in Hatch or Las Cruces.
Truth or Consequences
Truth or Consequences is an artsy town with hot springs. It is a great spot to go and wander around the downtown area, drink a couple beers at T or C Brewing, then mosey on down for a soak in the hot springs. Nearby there, you can also check out Elephant Butte, the main water recreation area of New Mexico. It isn’t as big as other lakes in the US, but we take what we can get in the desert. Truth or Consequences is about two and a half hours from Albuquerque, and is a great place to stop and take a detour if you are driving from Albuquerque to Hatch or vice versa.
Silver City
Silver City is another town where one should wander around the downtown, and explore a lot. It was a town built by prospectors looking for silver in the 1870s. Due to the large population of Americans who arrived there around then, it has a lot of interesting American architecture from that time, giving it a somewhat unique look compared to most other cities in New Mexico. After all, New Mexico only became a state in 1912. Most of our old buildings were built by the Spanish, not the US. Tranquilbuzz Coffee is a great spot to get a cup of liquid energy, and Little Toad Creek Brewery serves up delicious beers and is a great spot for dinner too. Silver city is about four and a half hours from Albuquerque, but it is much easier to get to from Truth or Consequences or Hatch.
In all of these places, you can be sure to find plenty of green and red chile. Some areas, such as Chimayo have their own specialty chile as well.
Explore New Mexico
There are many many other great places to go in New Mexico. In fact, it is somewhat daunting to think about. I started writing expecting to write mainly about Albuquerque, but there are too many good places to visit here. Check out our travel section for more ideas. If you come, make sure to spend some time here, or you will miss a lot of great stuff.
Where to hang a Chile Ristra
It seems like you or someone who cares about you took a trip to New Mexico and you ended up with a Hatch red chile ristra. Congratulations, you have acquired the most delicious decoration in the world. Now, where would you like to hang it?
Getting your chile ristra home
First things first, you need to get your ristra to the place you want to hang it. Regardless of if you want it at your house, your business, or somewhere else, do not bend your chile ristra when taking it there. Some ristras are quite long, and might need to be curved slightly. As long as you do it gently, it should be ok to not be 100% straight. That being said, do not try to fold them or bend them more than about 20 degrees. This will weaken the chile’s connection with the ristra, and lead to increased breakage in the short and long term. No one likes broken chile on a ristra, even though it does give you an excuse to make some delicious red chile huevos rancheros.
Keep it hanging
If you are able to hang it up safely in your car, that is ideal. If you don’t trust the hooks, it is also ok to lay the ristra down for a short amount of time. If you are on a road trip and must lay your ristra down for a few days, make sure to gently turn then ristra several times every day. If you don’t turn it, the ristra may develop an unbalanced shape.
Ristras are the traditional way to dry chile in New Mexico How to display a New Mexico Chile ristra
There are several fields of thought in this regard. Some people prefer displaying their ristra in a very prominent location, such as the front porch, the side of the garage, or a second story balcony. All of these are great options, but need to be evaluated on three main points, which are wind, sun, and rain.
Wind
Wind is the most obviously destructive thing for a chile ristra. Wind causes ristras to crash against hard surfaces, which breaks chiles quickly. Because of that, it is quite easy to see the damage which is caused by wind. Keeping a ristra away from strong wind, and away from surfaces that wind may smash it against is the best thing you can do to keep your ristra looking good.
Rain
In most of New Mexico, we rarely have this problem outside of mountain towns, but if your ristra gets wet and doesn’t dry, it will get moldy. Mold can cause the ristra to look dusty, and also is probably not something you want to eat. Some molds can be good, like mushrooms and penicillin, but unless you have a very good microscope and a lot of knowledge, it is not something you want to risk eating. If a ristra gets moldy, you shouldn’t eat it, which takes away my favorite aspect of chile ristras. They are delicious.
Sun
The sun is something that affects ristras a lot slower than wind and rain. If your ristras stay dry and don’t get beaten up by the wind, a ristra should still look good after a year. It might look dry and older, but isn’t that the point? They are hung like that in order to dry and age gracefully. That being said, if you want a ristra to look good for more than a year, keep it out of the sun.
So, where should I hang the ristra?
This is a personal question that you should ask yourself armed with the knowledge you have gained from reading the above. If you want it to be quite visible, hang it outside for the world to see, just keep it out of the wind and rain. If you want a ristra that will last a long time, keep it in your kitchen, where it won’t get bumped into. A ristra kept in ideal circumstances will probably still look pretty good in 2 years. A ristra in a bad environment might look bad in 6 months. If you want, you can spray acrylic or some other sealant on a ristra to keep it looking good. This will preserve them for longer, but also makes them inedible.
At Farmers Chile Market, we do not spray anything on our chile ristras, because we sell food that doubles as a decoration, not decorations that double as food. In New Mexico, this distinction is quite important. If a place sells treated ristras, they probably don’t think about the flavor of the chile as much. In my experience, the only places who do that are souvenir stores targeting tourists. Chile ristras are food. We don’t sell trinkets, we sell good food at a good price, and it has been that way since 1962.
October is a beautiful time here Check out our chile ristra FAQ for more information about New Mexico’s favorite decoration.
How to choose good New Mexico chile
It’s June now, which means that chile has already been in the ground for over a month in all the major farming regions of New Mexico. We are around 2 months away from the 2024 chile season, and the time is right for a guide to how to pick out good chile.
First things first is to evaluate the retailer you are buying from. If they are a typical grocery store and their chile is cheap, it is probably a chile variety with less flavor than many varieties we and other local New Mexican chile roasters sell. Second, make sure they let you at least try the raw chile to know the flavor. Don’t expect to try Hatch chile already roasted, as it leads to food safety concerns. Spice and other flavors associated with different varieties is impossible to explain. In order to get the right product, you should be allowed to sample the product. If they don’t let you, consider a different place. At Farmers Chile Market, we always let customers try raw chile to get an idea of what the flavor of each chile variety we sell.
How to try raw chile
Tasting chile is very important if you want to get the ideal match of heat and flavor. As chile is a seasonal product, it means every season has different characteristics. Just like wine, tea, coffee and other agricultural products, chile’s flavor also varies based on the weather and other factors. More than just that, there are many different chile varieties to choose from.
Break the chile away from you or anyone else so the juices don’t fly in anyone’s face. No one wants a face full of extra hot chile juice! Try to break it around the middle, as this is where the heat from the chile is most indicative of the spice level of the chile. Raw chile has the majority of its spice centralized in the membranes near the seeds. This means the tip often has very little heat, while near the stem might be like fire. During roasting, the membranes break open, and the juices flow all around during the steaming process, which makes the spice level more uniform throughout the chile. Bite one side, and share the other side with a friend, or throw it in the roaster with your sack of chile if you like it. At Farmers Chile Market, we will gladly explain the differences in flavor and let you try whatever flavor you want. We even have free water, in case you try something a little too spicy. This is one of many little things we do to try to be the best place to get chile roasting in 2024!
Super spicy New Mexican Lumbre chiles. Be especially careful breaking these! How to see if fresh green chile is good
The easiest things to notice are wrinkling and decay. If a lot of the chile looks decayed, go to a different store, as wherever you are obviously doesn’t care enough to remove bad product. We put fresh chile out multiple times a day and always remove decay when we see it, as it can ruin nearby chile as well. Another thing to look for is wrinkling. While a little wrinkling is not too bad, excessive wrinkling can make a chile incredibly hard to roast and peel. In our raw chile section, we rotate out the chile several times, and roast it before it wrinkles too much. Not only that, but we get shipments 3 times a week, so our chile we sell is at most only 3-4 days since harvest. Good chile roasters pay very close attention to these details, and you can be assured to get a quality product. To summarize, a little wrinkling is ok, but don’t trust a place that puts out a lot of decayed chile. Ideal chile is plump and firm, with a flavor that suits you and the people you eat with. Don’t be afraid to try, as you know and understand what flavor is best for you much more than just trusting a sign that says mild, medium, hot, or extra hot.
What to do after buying Green Chile
Many different varieties of fresh New Mexico chile. Notice that there aren’t many wrinkles. Your chile needs to be roasted of course! If the place you buy from has a roaster, ask them to roast it for you. It will save a lot of time! That being said, many bigger grocery stores don’t do a great job at training their chile roasters. I have a guide to roasting chile written for both roasting as a profession chile roaster, and also for roasting at home. If the roasting area doesn’t look professional, odds are it isn’t. I hear complaints regularly from people who go to less professional chile roasting operations every year and are dissatisfied. It is sometimes better to just roast chile at home than get an inexperienced person to roast it for you.
Roasted chile should look like this when finished. Most of the peel is already gone, but it isn’t charred How to choose a good Hatch red chile ristra
To start things off, I should say that decorative things are very subjective, as everyone has different artistic tastes. That being said, there are some things I will recommend looking out for. First, make sure that the ristra is straight. If you see any obvious bends, it probably means the ristra was not properly stored, and will have a weak point, from which chile will easily break off. Second, look at how plump it is. Some ristra makers skimp out on chile, and while the length is correct, it shrinks down a lot once it is dried. A ristra should be quite full, with around 3 chiles per layer. Some ristras have a shape that curves outward a lot, and some have shapes that curl inward. What specific look you like is really up to you. As they say, “beauty is in the eyes of the beholder.” Look for breakage of chile if the ristra is not fresh. Generally you don’t see much decay on ristras. As they age, some ristras will have brown patches on some chile, this is just the color that green chile turns to when it dries. It just means that the chile originally was not completely red when it was tied to the ristra. It will still taste good, even if it isn’t the most pretty chile.
If you have more questions about ristras, our Ristra FAQ has plenty of answers for you.
October is a beautiful time here The New Mexican Chile Experience
If you are from New Mexico, you understand about what it is like to get chile roasted here. For people who are outside of New Mexico and have to rely on grocers in your area, I highly recommend making the chile season part of your reason to visit New Mexico. In October, we have the Balloon Fiesta, the worlds largest hot air balloon festival. It always occurs toward the end of chile season, but we will almost always still be roasting when it occurs, barring freak cold snaps, which do occasionally end the chile season early. One of the coolest things to do in New Mexico is visiting a chile roaster, as you can see the lifeblood of New Mexican food up close. If you come to our chile stand at 2010 Eubank Blvd NE in the northeast heights in Albuquerque, we will do our best to show you a delicious side of New Mexican culture. In case you are planning a trip to New Mexico specifically for chile, I highly recommend checking out the Hatch Chile Festival too!
Local Estancia Pinto Beans
When it comes to local beans, we have tried many different farms since we started in 1962. There are bean growing regions in many areas of New Mexico, but our go to place in the last 20 years has been Ness Farms. They take pride in having only the best quality beans available. Every year, when they new crop of beans comes in, they buy back old product in order to ensure the beans for sale in retail locations like ours are at most only one year old. The beans you might get at a typical grocery store will often be much older, sitting around in giant warehouses around the country for months or years, waiting for whatever giant company needs more supply.
This level of quality control is a big reason why we trust Ness Farms so much. Taking pride in one’s product is somewhat of a lost art it seems, with many corporations chasing fancy branding and efficiency over quality. Quality produce has always been our focus over our decades in business. We have always aimed to provide good quality at affordable prices for local New Mexicans like us. More than just that, we aim to support local farms and small businesses as much as we can.
Beans are an integral part of both Mexican and New Mexican cuisines, used as a side dish at almost every meal. With that importance, you better believe that we prioritize quality in this product. We aim to provide the most important ingredients of New Mexican food. Chile and beans is quite literally our bread and butter, the staple food and the flavor.
Where to get the best beans in New Mexico
During the chile season, we have Ness Farms beans at 2010 Eubank NE 87112 in Albuquerque. We are open every year from August to the end of October, and also get our pumpkins from the same farm. In addition to beans and pumpkins, we also have many Hatch red chile ristras, and a large variety of green and red chile products, not to mention lots of local produce as well.
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Bolita Beans$9.99
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Anasazi Beans$7.00 – $27.00
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25 Lb Estancia, NM Pinto Beans$6.00 – $58.00
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What is Posole
Posole, a nixtamalized corn dish, has been a staple food in Mesoamerica for centuries, evolving into diverse and delicious regional variations across Mexico. Beyond the rich history of the dish itself, each variation carries further regional influences, local flavors, and cultural connections.
If you are in New Mexico or old Mexico, you will no doubt see posole on many menus, especially if the weather is cold. Also spelled pozole, the name doubles as an ingredient and a soup. The ingredient itself is a nixtamalized corn, similar to hominy. As we aren’t a restaurant, we focus mainly on the dried form of posole. It is a fantastic ingredient in soups, but can also be used in salads, or ground up to make corn tortillas. It is a truly versatile ingredient, which is healthy and filling.
Other corn products in NM
Corn products have long been a very important part of New Mexican cuisine, and posole or hominy is just one aspect of corn in New Mexican food. Chicos del horno is another very popular corn ingredient we use They kick up the flavor in a bowl of beans to another level! Keep in mind that chicos take much longer to cook than dried pozole, so start cooking chicos at least an hour before you add the posole kernels in!
Posole the soup
The soup has many different varieties in Mexico, with soup colors ranging from green, to red, to even black, often incorporating chicken or pork. In New Mexico, the typical soup is made with red chile and pork, often accompanied by a tortilla. This hearty soup is full of nutrition, as the process to turn corn into posole unlocks a lot of vitamins and minerals from corn that we are unable to digest normally. More than just being healthy, the soup warms one’s bones on cold winter days. If you ever travel to the balloon fiesta in the morning, be sure to try some posole and see how warm it keeps you.
Types of Pozole popular in Mexico
1. Red Posole (Pozole Rojo)
Vibrant and flavorful, red posole gets its bold color and spice from red chiles. Popular in the state of Guerrero and in New Mexico, the sauce is made with chiles like guajillo or ancho (or New Mexico’s hot Sandia or extra hot Barker chiles). This base simmers with cooked hominy, tender pork, and a blend of spices. Garnishes like fresh shredded lettuce, radishes, avocado, and lime add vibrancy to the hearty stew. Red chile pork posole is beloved in New Mexico, where it’s a common Christmas dish and a way to warm up during winter.
2. White Posole (Pozole Blanco)
A lighter take on posole, pozole blanco hails from Jalisco and Nayarit. The clear, flavorful broth features herbs like oregano and bay leaves. Hominy corn and meat (usually chicken or pork) are cooked until tender within. White posole is often served with toppings like diced onions, chopped cilantro, and lime wedges, allowing diners to customize the flavors.
3. Green Posole (Pozole Verde)
This variety is instantly recognizable by its vibrant green sauce, typically found in Guerrero and Michoacán states. The sauce is made by blending green chiles, tomatillos, cilantro, and garlic, leading to a fresh, tangy flavor. Tender meat, usually chicken or pork, and hominy corn round out this colorful variety. Garnishes like sliced radishes, avocado, and a squeeze of lime add extra brightness. Increasingly popular in New Mexico, green posole is sometimes made by blending green chile sauces with a traditional white posole base for a unique regional take.
4. Seafood Posole (Pozole de Mariscos)
Seafood lovers delight in this variation popular in coastal regions like Baja California and Sinaloa. Pozole de mariscos features a medley of fresh seafood like shrimp, fish, and clams. A combination of rich fish stock and tomato sauce creates a savory broth base, perfectly complementing the delicate seafood flavors. Garnishes like chopped cilantro, diced onions, and a squeeze of lime bring additional vibrancy.
5. Vegetarian Posole (Pozole Vegetariano)
This meatless option offers a delicious and satisfying twist on posole. Vegetarian posole is cooked in a vegetable broth seasoned with herbs and spices like cumin, paprika, and chili powder. Popular vegetables include carrots, bell peppers, zucchini, and onions. This hearty and nutritious dish might be finished with garnishes like avocado slices, chopped cilantro, and a sprinkle of queso fresco.
Posole in New Mexico
Red Chile Posole
New Mexico stands out with its ubiquitous red chile pork posole, by far the most popular regional variation within the state. For a vegetarian or vegan option, using a firm tofu, a few chunks of tempe, or a crumbly vegan meat substitute works really well in a bowl of pozole!
Green Chile Posole
Not to be outdone by its more mature rival, Red, green chile also works great in a posole. The trend towards green posole, sometimes prepared using a white base and blended with a green chile sauce, is increasing. Some regional restaurants even offer white posole with red and green sauces on the side, allowing for customization and a unique New Mexican experience. Naturally the same advice for vegetarian and vegan options works with green chile too!
A bowl of posole at the Santa Fe Plaza Cafe Health benefits of Pozole
Nixtamalization: Unlocking Nutritional Power
Nixtamalization is an ancient process of treating corn with an alkaline solution, traditionally made from wood ash or lime. This process has been fundamental to Mesoamerican cuisine for centuries. Far beyond enhancing flavor and texture, nixtamalization significantly increases the nutritional value of corn, offering several key benefits:
- Increased Bioavailability of Nutrients: Nixtamalized corn has enhanced bioavailability of essential vitamins and minerals:
- Niacin (Vitamin B3): Untreated corn is deficient in niacin. Nixtamalization releases bound niacin, making it available for absorption. This prevents pellagra, a disease caused by niacin deficiency.
- Calcium: Soaking in lime increases calcium absorption from corn, contributing to bone health.
- Other Nutrients: Nixtamalization also enhances the availability of iron, zinc, and other key nutrients.
- Improved Protein Quality: While corn protein is incomplete on its own, nixtamalization improves its balance of essential amino acids. This makes it a more valuable source of protein, especially when combined with other plant-based staples like beans.
- Reduced Mycotoxins: Corn can be susceptible to contamination by mycotoxins, harmful compounds produced by fungi. Nixtamalization partially degrades mycotoxins like fumonisins and aflatoxins, reducing potential health risks.
- Enhanced Fiber Content: Nixtamalization boosts the resistant starch content in corn. This type of starch acts as a dietary fiber, contributing to gut health, blood sugar regulation, and cholesterol management.
- Improved Digestion: The nixtamalization process softens the corn kernels and removes a portion of the outer hull. This makes nixtamalized corn easier to digest, benefiting individuals with sensitivities.
Health Implications
The nutritional improvements due to nixtamalization offer several potential health benefits:
- Stronger Bones: Increased calcium absorption contributes to bone health and may help reduce the risk of osteoporosis.
- Better Gut Health: Increased fiber intake aids digestion, promotes regularity, and fosters a healthy gut microbiome.
- Reduced Risk of Chronic Diseases: The combined benefits of improved nutrient balance, fiber content, and potential mycotoxin reduction may contribute to a lowered risk of chronic diseases like heart disease, diabetes, and certain types of cancer.
Incorporating Nixtamalized Corn into Your Diet
The most common way to enjoy the benefits of nixtamalized corn is through tortillas made from masa harina (nixtamalized corn flour). Other ways to include it in your diet are:
- Hominy AKA Posole: Whole nixtamalized corn kernels used in dishes like pozole or hearty stews.
- Tamales: Delicious bundles of nixtamalized corn dough called masa, often filled with meat or vegetables.
- Snacks: Corn chips made from nixtamalized corn can be a healthier option.
Important Considerations
While nixtamalized corn offers significant health advantages over untreated corn, it’s still important to maintain a balanced diet. Relying solely on corn, even its nixtamalized form, will not provide all essential nutrients. Pair nixtamalized corn with a variety of fruits, vegetables, beans, and other whole foods for optimal health benefits. Remember that we at Farmers Chile Market sell plenty of healthy food products, but we are not medical professionals. Be sure to consult with a qualified doctor for medical advice.
Nixtamalization is a stunning example of how traditional food preparation techniques contribute to both deliciousness and nutritional value. Whether you spell it posole, pozole, or hominy, the process to make it results in something that is great in terms of flavor, texture, and healthiness.
Posole at Farmers Chile Market
At Farmers Chile Market, we do our best to provide local options, and New Mexican posole is one of them. Whether you like yellow corn, blue corn, or even mixed color varieties, we will almost always have locally sourced posole available. We are a company that has supported local farmers and small businesses since 1962. Since our change to being a seasonal business, we have increased our proportion of local products. Chile season is also when many other fruits and vegetables are in season in New Mexico. We always aim to get produce as fresh as possible. Buying local means we get it the day after harvest.
If you are buying posole, you should also remember to pick up a chile ristra, or dried red chile pods too. They go hand in hand, and with these ingredients and posole, you can cook a large amount of New Mexican recipes. In case you are looking for a recipe for red chile to make a bowl of posole with, be sure to check out our red chile sauce guide. On that note, I have written a whole section of our website dedicated to how to cook different New Mexican dishes, be sure to check out our recipes section!
Where to get posole in Albuquerque
During the chile season, Farmers Chile Market has several varieties of posole at 2010 Eubank Blvd NE 87112 in Albuquerque. When we say posole or pozole, please note we are talking about hominy, not the dish which shares the name. We are open every year from the first weekend of August until Christmas. We have many other local products from farms around New Mexico as well. Roasting green chile is still our core business, but we aren’t just a one trick pony. Come see for yourself why we are the best source for New Mexican food products in Albuquerque. Check our webshop to see why we are a great source for New Mexican ingredients shipped to your door too!
It’s time to grow New Mexico chile
It is March 2024 now, and the weather in New Mexico now is quite cold, but it will probably be the last real winter weather of the season. That means it is almost time to plant chile! If you want to plant indoors and transfer later, you can do it from the beginning of March, then transplant them outside after 4-8 weeks. Chile doesn’t really like ground temperatures less than about 60 degrees at night, so keep that in mind.
If you want to buy seeds, the Chile Pepper Institute in Las Cruces, New Mexico is my recommendation. They are a part of New Mexico State University, which is responsible for cultivating the New Mexico chile varieties we all know and love. The proceeds from sales go directly into research and education related to chile cultivation. They also have plenty of information available online about how to grow chile, whether it is conventional or organic, and in New Mexico or elsewhere.
There are many guides online which do a great job explaining how to grow, so I won’t waste your time writing one. Check here for a great guide written by Paul Bosland, director of the Chile Pepper Institute and Stephanie Walker. Additionally, check here if you want my guide to growing chile. It covers many things about growing chile, and helps break down common problems so you can get the best possible plant growth and fruiting.
If you happen to grow a large amount and want it roasted, we can do that at 2010 Eubank in Albuquerque for a small fee. We hope to be your source for chile roasting in Albuquerque in 2024! Naturally, we also have tons of chile ristras, dried chile products, and a lot of local produce too!
Hatch Green Chile roasting in Abluquerque Hatch Chile Roasting Near you in 2022
Hatch Green Chile roasting in Abluquerque Where to get roasted green chile
When it comes to roasted Hatch green chile in Albuquerque, the original is always worth checking out. We’ve been roasting chile since 1977, before anyone else in the city. Most other roasters were just kids or not born born yet back then. Our address is 2010 Eubank, and we open every day from 9-5 during the months of August, September, and October.
Check out our post for Hatch chile roasting in 2024 here! For the 2024 chile season, we will begin roasting on Friday August 2nd, 2024.
Check out our post for for Hatch chile roasting in 2023 too! We started roasting on Friday August 4th for the 2023 green chile season.
Every chile season, New Mexicans always consider where to get their Hatch chile roasted. Many people here prefer chile from other areas, such as Lemitar, San Antonio, or Chimayo. In the early season, we always start our green chile roasting with Hatch chile. Simply put, it is ready faster. As the plants get older however, the chile they produce becomes smaller and doesn’t roast as well. In this case, it is best to let the chile turn red and mature.
Because the Hatch season is earlier, we change over to our farmers farther north later in the season in order to get the best quality chile available at the time. If the month is August, our green chile is almost certainly Hatch green chile. If it is around September or later, our green chile will likely be from Snake Ranch or another farm in the Socorro Valley area. There are many places here growing fantastic New Mexico chile.
Regardless of whether you are looking for Hatch chile, Lemitar chile, or somewhere else, we are confident that our chile quality is just as good, if not better. Our farmers use seeds bred primarily for flavor rather than yield per acre as a lot of “Hatch chile farms” use. If you want good quality roasted green or red chile, you can be sure to get it here. We pride ourselves on being a great chile roaster in Albuquerque.
If you are asking yourself “where to get chile roasting near me in 2022,” You can find your solution in the Northeast Heights at 2010 Eubank. We will also have plenty of red chile ristras, other chile products, and local produce available.
More info about New Mexico Chile
Check out our guide to roasting chile at home.
If you know anyone who will be roasting chile as a professional, our guide to roasting with a barrel roaster will be a great read for them.
Check here if you are curious about different varieties of chile.
Also, feel free to read through our blog if you want to learn other things about New Mexico Chile. We add new content regularly, and will feature recipes along with other knowledge and opinions as the traditions of the chile industry change. It is a very different game than it used to be, with many new varieties available. We hope you enjoyed reading our blog, and hope to see you when you are looking for roasted green chile in 2022, 2023, 2024, and beyond.
Chile Ristras are food
Upon traveling to New Mexico, one of the first things someone will notice is chile ristras. The eye catching strings of dried or drying red chile are quite appealing to anyone who likes the southwestern aesthetic. Throughout New Mexico, the red of chile ristras, and the green from green chile are everywhere, even more than the color turquoise in Santa Fe.
Something unfortunate in my opinion, is that for many, chile ristras are seen as only a decoration. Yes, they are beautiful, but they are also wonderful for cooking with, and keep a great flavor for up to 3 years. Typical red chile ristras are made with sandia chile, which is hot, but not too hot. It is a variety which is spicy enough for someone who likes heat, but won’t cause undue pain on a spice novice. Additionally, the natural drying process that the chile goes through gives it a deep somewhat savory flavor due to the fermentation which takes place during drying.
More than just flavor, red chile sauces are incredibly easy to make. All one needs to do is take out the stem and seeds from chile on the ristra, blend it up for about 10 minutes with some garlic powder and onion powder, then boil it with a chicken or vegetable stock. Altogether, the whole process takes less than an hour, and you can make a red chile sauce which will last a year or more in the freezer. For more ideas about what to cook with your chile, check out our recipes section!
The best part about all of this, is that it is quite easy to harvest chile from the bottom of your ristra, then push the string up into the remaining chile to hide it. The ristra gets shorter as you use it, but it still stays quite beautiful. This kind of two way decoration is very good for sustainability as well as being beautiful and delicious. Ristras are a great blessing, and we are very proud to sell 100% edible ristras in Albuquerque at 2010 Eubank. As always, we aim to be the best place for roasted chile in Albuquerque!
If you are curious about ristras, you can learn more in our FAQ
New Mexico should grow chile in public spaces
I have been traveling in Mexico for the past month in order to practice Spanish, in addition to learning more about chile. Something I have found while here is that agave is used as a decoration everywhere, especially in the state of Jalisco. In the median for roads, on the side of the road, in parks, and everywhere else you can think of, agave are planted by the local government.
These agave are not for harvest, but simply for decoration. That being said, it does a great job for branding. One can’t visit there without thinking about tequila.
In New Mexico, we have lots of ristras, chile pods, and chile roasters all around during chile season. Unfortunately, I don’t think I have ever seen a chile plant growing in a public space in Albuquerque. I don’t understand why something so important in our local culture doesn’t receive more attention from local governments. Chile is not very hard to grow, in fact I have grown it in several different countries with different climates. We already have parks with grass and other plants, so it shouldn’t be terribly hard to include chile in this as well.
Varieties of chile to grow
Naturally, I think that more mild varieties should be used, as children may eat the fruit of the plant if it is easily accessible. Still, the possible benefits to our community can be vast. It provides people a chance to see what kind of plant grows their favorite food. Many people don’t know much about chile, and can learn simply by seeing it. Additionally, chile plants will certainly be something tourists take pictures of. After all, chile is famous, and everyone who travels here knows that. If we provide more opportunities for people to show different aspects of our chile culture, more people will see and be interested in it.
New Mexico already has certain promotional sites such as New Mexico True, but having more visible chile plants will inspire more organic promotion of New Mexico and its chile tradition. Chile here is a real tangible aspect of society that we can show in its full form.
Chile’s Unifying Flavor
I believe that chile is one of the things that really unifies New Mexicans. If you are from here, whether you like Trump or Biden, or dislike both, you probably like chile. As long as you think New Mexican chile is superior to Colorado chile, we can all be friends. This aspect of our culture is one worth celebrating. It is one worth spreading. So now I ask, why don’t we grow more chile plants for decorative purposes?
When we open back up again on August 2nd, 2024, I will be sure to have some plants on hand in case anyone is curious how chile looks when it is growing. It is really quite enchanting watching the green chile turning to red.
New Mexico Chile Ristra FAQ
All about chile ristras
I get asked a lot of questions about chile ristras, ranging from “How long do ristras last?’ to “How to take care of a Hatch chile ristra?” This made me think that many people will probably be wondering about it online too. Because of that, I decided to make a quick FAQ with my answers and recommendations on it. If you have questions about the beautiful strings of dried New Mexico chile known as chile ristras, read on adventurer. In case you want to see a list of ristras we have for sale, click this link to jump down!
What is a ristra?In Spanish, ristra means string, but is also used to describe a string of chile peppers.
In English, pretty much the only way people use the term ristra is to talk about chile ristras, with a very small minority also using the term to talk about garlic bulb ristras!Why are ristras made?Originally, chile ristras were made only as a way to preserve chile, and keep it available as a food source in the cold winter. In modern times, food is less scarce, and most people make them as a decoration primarily. They still are a great source of food however, and we highly recommend cooking with chile from an older ristra when you get a new one!
How long do ristras last?The answer depends on many factors. An untreated ristra kept in good conditions will still look good after two years. A treated one might last 5 years or more. If it is kept in unfavorable conditions, it will break down sooner. One bad storm can destroy a ristra.
What is the best way to store a ristra?A ristra should be kept hanging, away from wind that will cause it to hit hard surfaces. The sun won’t damage sandia chiles as much as pequin, but will cause fading over time as well. If you want a ristra to last as long as possible, keep it in a cool, dry, and dark place without wind. If you want to display it outside, keep it in a partial sunlight area that is not windy.
Can chile ristras get wet?Although a small amount of water getting on a ristra probably won’t be a problem in a dry state like New Mexico, it should be avoided. Ristras which get wet can become a breeding ground for mold, which will eat the ristra from the inside out!
How spicy are ristras?The traditional New Mexican ristras are made with sandia chile, which is typically considered a “hot” chile. Pequin ristras however are much more spicy. If you want to cook with them, be very careful with the amount you use.
Are ristras edible?Every ristra that we sell at Farmers Chile Market is untreated, and therefore edible. Even if you have the chile after 2 or 3 years, it will still be delicious.
How to cook with ristras?Red chile sauces are incredibly easy to make. All one needs to do is take out the stem and seeds from chile on the ristra, blend it up for about 10 minutes with some garlic powder and onion powder, then boil it with a chicken or vegetable stock. Altogether, the whole process takes less than an hour, and you can make a red chile sauce which will last a year or more in the freezer.
How to use chile on ristra?Take the chile from the bottom of the ristra, then tuck the string up into the remaining chile. This lets you keep the ristra beautiful while also able to eat the delicious red chile from your ristra.
How to make chile ristras?It is a process of tying chile stems together with twine. Check our chile ristras page for a more detailed guide on making a ristra!
What chile are ristras made with?Most ristras in New Mexico are made with sandia chile, though many special shaped ristras are made with chile pequin, also known as chile de arbol as well.
How many Scovilles is a ristra pepper?In case the ristra is using a large Sandia chile pepper, it will be around 6,000. Hot, but not super hot. If it is using small chile pequin, then it will be around 30,000, which is very hot, and will be too spicy for most people, even in New Mexico!
How can I travel with a ristra?If you want to travel with a ristra, it is best to get one that is not totally fresh, but also not completely dry. This is because fresh ristras might rot, and dry ristras are more prone to breakage. Second, it is best not to lay it down for too long, as the ristra may become deformed. If you can rotate it, this problem will be less serious. If you are taking it on an airplane, I recommend wrapping it in something breathable and soft, so it can’t be jostled around too easily, and still has some ability for airflow. When driving, I recommend hanging it on a hook, provided it does not bang against the windows. If you don’t have hooks, I recommend just laying it flat as straight as possible, and gently turn it daily to prevent it becoming deformed.
Where are your ristras from?All our ristras come from the sunny Hatch Valley, in southern New Mexico.
Where is the best place to get chile ristras in Albuquerque?Farmers Chile Market at 2010 Eubank Blvd NE 87112. We get fresh chile ristras in around the start of September every year, and continue selling ristras until Christmas every year.
Why don’t ristras use green chile?Most green chile varieties turn to a yellowish brown color when they dry. In some multicolored ristras, this is not bad, as it provides more color variety. That being said, it looks unappealing compared to red chile ristras.
When are ristras available?Generally ristras are available once Hatch chile has had a time to mature and turn red. This typically happens about a month after chile season begins. New Mexico becomes usually awash in fresh ristras around the start of September.
Are ristras seasonal?Fresh ristras are a seasonal item in New Mexico, with the majority being tied in the months of September and October. Because they are sun dried, they are shelf stable at room temperature, and can be obtained at any time, but they won’t be bright and fresh like the ones you can get during the chile season.
Where do you hang ristras?Hang them in a place which isn’t too windy, so the chile doesn’t get damaged. Partial sunlight is best to avoid fading, but red chile ristras kept in the sun will still continue looking good for a long time. We also have a more detailed answer in our post Where to hang a chile ristra?
Can you eat chile ristras?You can eat Farmers Chile Market ristras once they are dry. Some sellers will treat the ristras with inedible materials to make them look fresh for longer.
What kind of chile is in ristras?Typically ristras are made with large sandia chile pods, a hot New Mexico chile which dries very well. If the chile is small, it is likely chile pequin, also known as chile de arbol in old Mexico.
How long do red chile pods last?If they are stored well, with cool temperatures and low humidity, chile pods keep a good flavor for a few years.
Do you ship chile ristras?We will begin shipping chile ristras in mid-September this 2024 chile season. We have a list of different options for chile ristras on the bottom of our Chile Ristras page.
When are fresh red chile ristras ready?Once the chile has had enough time to ripen to red, chile ristras will arrive within days. When fresh chile ristras come in depends a lot on the chile season, as some years chie matures faster than others. That being said, they are typically ready by early September.
What is chile de ristra flavor?Chile de ristra flavor depends on what kind of chile the ristra is made of. A typical large pepper Hatch chile ristra is made with Sandia chile, which is a hot variety. The types of ristras using smaller chile are typically made with chile de arbol, also commonly called chile pequin in New Mexico. This chile is much hotter, and should be used with caution, as the spice can easily overwhelm most people.
What types of ristras do you sell?We have a really wide variety of ristras, ranging from a few inches to 5 feet long. We also sell different shapes, colors, and chile varieties too! Check out our list of ristras below for more information!
Ristras for Sale
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Product on saleHatch Red Chile WreathOriginal price was: $89.97.$74.99Current price is: $74.99.
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Product on salePequin Chile WreathOriginal price was: $49.95.$43.34Current price is: $43.34.
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