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Tag: New Mexican food
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!
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.
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. (this is optional, do it if you like oregano and cumin!)
- 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
To sum up, chile powder provides a lot of value in the kitchen. It eliminates the prep work associated with using whole chile pods, 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 other chili powder I would consider might be a superhot powder like ghost or reaper powder, but only 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
$8.99 – $50.0012 ounces of Hatch red 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! I personally use red chile powder in many recipes, like a […]
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 -
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$8.99 – $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 Jürg 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
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: 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 ¼ 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 Béchamel 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: 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!
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 
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.
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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Kokopellli Bean Soup Mix – 1 lb$6.99
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1lb 6 oz Estancia, NM Pinto Beans$6.99
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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$58.00
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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 sauté 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!
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.
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!
Jhett’s New Mexico Green Chile Recipe
As enthusiasts from around the world gather for the Albuquerque International Balloon Fiesta, it’s the perfect time to celebrate with a local culinary favorite—the green chile sauce. Renowned for its unique flavor, roasted green chile holds a special place in New Mexican culture and has even spread its influence to places like Denver. Although you can make this recipe with frozen green chile, getting fresh roasted green chile during the chile season is ideal, as you can get exactly what heat level and flavor you are looking for.
Today’s recipe is mostly vegetarian and easy to make entirely plant-based by simply omitting or replacing the chicken bouillon powder. As a testament to green chile’s versatility, feel free to personalize the level of heat and other flavors to your liking.
Understanding Heat in Green Chile
Before we begin crafting our sauce, let’s discuss the spice factor. Green chiles come in a range from mild to extra hot. By blending different heat levels of chile or by adjusting the use of seeds, you can achieve your desired level of spiciness. Remember, seeds maintain their heat even after cooking.
For those handling hotter chiles, protective food preparation gloves are recommended. The capsaicin contained within can cause prolonged discomfort on your skin and can inadvertently spread, especially through frequent face touching. For gloveless preparation, regular handwashing with soap is imperative to avoid the potent sting of capsaicin. While unconventional, using vodka or olive oil could help in the removal process, soap and water remain the simplest and most hygienic solution.
Vegetarian Green Chile Sauce Recipe
With that guidance in hand, let’s get to the heart of our recipe.
Ingredients:
- 1 lb roasted green chile
- 1 medium onion
- 4 cloves of garlic
- 1 medium ripe tomato
- A strip or zest of lemon peel
- Low sodium soup stock (You can use Knorr brand bouillon for adjustability; both chicken and vegetable flavors are suitable)
- A small pinch of oregano
- A tiny touch of nutmeg and cinnamon
- Ground cumin (double the amount of coriander seeds used)
- A dash of paprika
- A couple of bay leaves
- Salt and pepper to taste
Method:
- Preheat your broiler. This is essential for peeling the tomato later.
- While the broiler heats, finely dice your onion.
- Place the tomato under the broiler until the skin begins to split, showing hints of brown or blackened spots—about 10 to 15 minutes.
- Meanwhile, chop the garlic—larger pieces to avoid burning, smaller for a stronger flavor—but watch carefully as it cooks.
- In a pan over medium heat with canola oil, season the onions with salt and pepper, cooking until translucent and just golden. Add the garlic and stir regularly to avoid charring.
- When the tomato is ready, set it aside to cool.
Time for Green Chile:
- Wearing gloves, remove the stem and peel from the chiles. Slice them open, scrape out the seeds, and chop into small pieces.
- Add the prepared chile to the pan with the onion.
- Turn your attention back to the peeled tomato. Dice it and add the flesh and any juices to the pan. Slice the remaining core to salvage all tomato pieces, discard only the very center stem, and add everything to your pot.
- Let the mixture simmer, stirring occasionally. Insert the bay leaves and lemon peel at this stage, allowing the flavors to meld over roughly 20 minutes.
- Begin seasoning with cumin, coriander, nutmeg, cinnamon, and paprika—spices can always be added, but never removed, so season with caution, tasting as you go.
- Once satisfied with the seasoning, turn off the heat and let the sauce sit for 10 minutes.
- Finally, remove the bay leaves and lemon peel. The flavors should now be perfectly married.
The Final Touch:
When seeking green chile or other related items, consider visiting my family business Farmers Chile Market. And if you have a beloved green chile recipe or adaptation, please share! I’m eager to hear how others enjoy this versatile ingredient.
With your green chile sauce ready, it’s time to savor the rich, complex flavors that New Mexico has to offer, alongside the beauty of the Balloon Fiesta. Enjoy!
Be sure to check out our recipes section for more ideas on how to cook with New Mexico’s favorite food!
