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Ground Green New Mexican Chiles

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Ground Green New Mexican Chiles

Picked early in their ripening to preserve their color, sweet flavor, and very mild heat, our Ground Green New Mexican chiles are essential to tamales, flautas, and piping hot bowls of New Mexico's famous green chili stew. Also available in Ground New Mexican Red Chiles.

Flatpack, 1/2 Cup $11.29
*Flatpacks ship for free - always!
Jar, 1/2 Cup, 2.0 oz. $11.49

Flatpacks ship for free – always!

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This rare green chile, famous throughout New Mexico, is the preferred chile for salsa verde and green chili recipes. It is a low to medium heat chile with a fresh and almost sweet flavor. Its flavor and palatable heat level make it a versatile chile that can be used in any recipe. This chile ranges from 700 to 4,000 Scoville heat units. Green New Mexican chile is a wonderful addition for sauces, salsas, a great variety of marinades, burritos, tamales, flautas, or tostadas. Ingredients: New Mexican chiles.

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One of my favorites

I just love this spice on wings, but them on the grill and they are amazing.

This is the best ground Chiles

I absolutely love these Green Ground Chiles! It has the best flavor from any other I have tried. I put this in all of my Tex Mex dishes. My favorite recipe to use this in is my Green Chile Stew, fabulous!

Great in my white chili recipe!!

I love this spice in my white chili recipe!

Short measure

I was not going to complain, but since you asked, I was quite disappointed and surprised that the green New Mexican Chile flat pack was a few spoonfuls short of 1/2 cup. It was more like 1/3 cup. If it is actually sold by weight, they should not be called 1/2 cup flat packs. Guajillo powder was actually 1/2 cup. When put in identical jars, there was a clearly visible ( at least 3/4 inch ) difference in filled level.

Finally

I have been looking for New Mexican Green for a long time after I had heirloom corn chips with hatch chile seasoning. This is fabulous. If you are a chile junky, you need to add this to your collection.
So far, I used it in baked giant beans in a tomato-smoked paprika sauce. It's so good, I can't get enough. It's going on roasted pork butt with the Hawaiian smoked sea salt and smoked paprika tomorrow!

Ground Green New Mexican Chiles

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