This is the "real thing," which is a good thing, because in New Mexico, affection for chiles can border on the obsessive. We source our red and green chile powders directly from the farmer's association in Hatch, New Mexico, chile capital of the world.
In 1965 the New Mexico state legislature adopted chiles and frijoles (pinto beans) as the two state vegetables, and in 1999 also adopted the official state question, "Red or Green?" The issue is so important that diners are always asked, “Do you want red or green?"
Red New Mexico Hatch Chiles, when ground into a chile powder, are also known as “molido” or “New Mexico Molido."
Red New Mexican chile is a wonderful addition for sauces, salsas, a great variety of marinades, burritos, tamales, flautas, or tostadas, and can also be used in soups, stews, and stir-fries.
