While New Mexico chiles are cultivated throughout the Southwest, true Hatch chiles are only grown in the Hatch Valley of New Mexico, where fields of colorful chiles stretch north and south along the Rio Grande River. New Mexico Hatch Chiles are long, thin-fleshed chiles boasting a fruity, faintly smoky flavor, with a subtle sweetness and mild heat level – ranging from 700 to 4000 on the Scoville scale. Hatch chiles start off as a deep green color and begin to turn red as they mature. Not fully ripened New Mexico green Hatch chiles are more intense and slightly smokier than their green counterparts. Use them in any Southwestern or Mexican inspired dish, such as enchiladas (green and red Hatch chiles are traditionally used to make enchiladas or toastadas with both salsa vierde and salsa roja, respectively), chili, BBQ ribs and corn bread, or add to marinades, spice rubs, or traditional adobo recipes. Naturally vegan and gluten-free.
1 oz net weight.