What is New Mexico Red Chile Pepper?
New Mexico Red Chile Pepper Powder brings earthy, sweet pepper flavor to Southwestern-style beans, enchiladas and sauces. Our listing describes a mild variety with a typical 800–1,400 SHU range. That is a guide rather than a test certificate for an individual bottle; start lightly and judge the cooked dish.
What makes New Mexico Red Chile Pepper special?
How to incorporate New Mexico Red Chile Pepper into your diet
What is the heat level of New Mexico Red Chile Pepper?
New Mexico Red Chile pepper measures between 800 to 1,400 Scoville Heat Units (SHU).
New Mexico chile is not automatically Hatch-grown
New Mexico red chile describes a pepper type and cooking tradition. “Hatch” refers to a growing region; the name should not be used as proof of where an unverified batch was grown. Our product page explains the variety's background without identifying a verified farm origin for the bottle.
Red chile pinto beans
Warm 1 tablespoon oil over medium-low heat. Stir in 1 teaspoon New Mexico red chile powder briefly, then add one drained 15-ounce can of pinto beans and ½ cup water. Simmer for 10 minutes, stirring occasionally. Mash a few beans for thickness and add salt to taste. Serve with rice, tortillas or roasted vegetables.
Powder versus whole dried pods
Powder mixes straight into food; whole dried New Mexico red chiles can be toasted, soaked and blended for a sauce. Do not treat either as the same ingredient as a salted chili seasoning blend.
Adjusting texture and heat
Add water in small splashes if a sauce thickens before the chile flavor has had time to develop. Taste after simmering before adding hotter chile. A mild base makes it easier to season individual portions for different heat preferences.
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