"Hatch" chile is the ingredient that defines New Mexican cuisine. Varieties of Chiles have been grown in regions of New Mexico for upwards of 400 years. These peppers have influenced and defined a cultural landscape of New Mexico for generations. Chile is enjoyed fresh on burgers, pizza, quesadillas, and the like. Chile also makes a great base for sauces, soups and marinades. New Mexican red and g
reen Chile originates from the same plant. The green chile is picked before its full maturation. The un-ripe peppers are then traditionally roasted in giant homemade steel barrels, scorched by intense heat from propane torches. It has a unique heat and flavor, and a hearty fruity body. Red chile is left on the vine until late September when the heat from the sun and arid New Mexico climate has dried the pepper out, it’s then ground into a fine powder. Red chile gathers all it can from the soil and thus has a very rich earthy flavor and forward spice. Los Roast takes pride in authenticity: ordering directly from Hatch, NM farmers and providing artesian verities. Los Roast is proud to have fabricated every component of their roaster from scratch. Our chile products are available year-round in the Northwest and online! For more information visit www.losroast.com
