Chili Pepper
Chili Pepper
No Salt, No Sugar, No Preservatives
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A pot of chili, a tray of enchiladas, or a bowl of posole comes alive with deep, sweet, real red-chile flavor here, not the flat, cumin-heavy dust most jars labeled "chili powder" give you. This is pure ground New Mexico Hatch red chile, a single ingredient with nothing else added, so it tastes of the pepper itself: sweet and a little raisin-like, earthy, with a clean, warming, mild-to-medium heat. Stir it into red sauces and stews, build a true enchilada or chile colorado gravy, or sprinkle it over eggs, roasted vegetables, and popcorn.
The flavor comes from where it grows. Hatch, New Mexico, is famous for chile, and the valley's hot days and cool nights give the red harvest its signature sweet, sun-dried depth. We stone-grind the whole dried pods, so you get smooth pure chile without the bitter, gritty bits of stem and seed that cheap commodity powders leave behind. Ground fresh, it keeps the sweet-smoky aroma that fades fast in a jar that has sat too long.
Stone-ground, packed fresh. No salt, sugar, or fillers.
Common Questions
Is this the same as the "chili powder" in most recipes?
Is this the same as the "chili powder" in most recipes?
Not quite, and the difference matters. American "chili powder" is usually a seasoning blend (chile plus cumin, garlic, oregano, and often salt) made for chili con carne. This is pure single-ingredient red chile, nothing else. So if a recipe calls for a blend, you may want to add your own cumin and garlic; if it calls for pure ground chile, this is exactly right, with no fillers diluting it.
How hot is it?
How hot is it?
Mild to medium, and steady. Hatch red gives a gentle, warming heat with real flavor behind it, closer to a building warmth than a sharp burn. Because it is a consistent ground chile rather than unpredictable fresh peppers, you get the same reliable level every time, so it is easy to use generously for flavor without overwhelming a dish.
How do I use it without it tasting gritty or scorched?
How do I use it without it tasting gritty or scorched?
Bloom it in fat. The flavor compounds are oil-soluble, so stir the powder into warm oil, butter, or lard for a minute before adding liquid, which spreads the flavor smoothly and avoids a chalky texture. One caution: ground chile is fine and scorches in seconds over high dry heat, turning bitter and filling the kitchen with sharp fumes, so keep the heat gentle and add liquid quickly.
What is the difference between red and green chile powder?
What is the difference between red and green chile powder?
Ripeness. Red is the same chile left to fully ripen and sun-dry, giving sweet, deep, raisin-like notes with mild smoke, ideal for red sauces, stews, tamales, and chile colorado. Green is harvested young, for a brighter, grassier, sharper flavor. This is the red, built for rich, warm, savory cooking.
What can I make with it?
What can I make with it?
It is the heart of New Mexico and northern Mexican red cooking: enchilada sauce, chile colorado, posole, tamale fillings, and red chile stews. Beyond that, use it as a flavorful upgrade to paprika or cayenne, the base of a custom salt-free taco seasoning, or a finishing dust on eggs, corn, and roasted vegetables. If you want a rarer, deeper, smokier red chile for a special dish, our Chimayo chile is the heirloom step up from this everyday workhorse.
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Ingredients:
Chili Pepper
$12.00