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:

1. 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.
2. Bloom spices: Stir in the oregano and cumin, and cook for about 30 seconds until fragrant.
3. 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.
4. Temper the chile: In a separate bowl, whisk together the chile powder and water until smooth, making sure there are no lumps.
5. 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.
6. 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.
7. 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.

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.

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.