Summary

New Mexico chile flakes are derived from the mild yet richly flavored New Mexico chiles, a staple in Southwestern cuisine. These chiles are celebrated for their versatility and can be seamlessly incorporated into a variety of dishes. In flake form, they are particularly convenient for blending into traditional sauces made with tomatoes or tomatillos, and for enhancing the flavor profiles of stews, soups, and casseroles.

History

The New Mexico chile, botanically known as *Capsicum annuum*, has a history in the Southwestern United States, particularly New Mexico. Its cultivation and use date back centuries, with its development being closely tied to the local communities and their agricultural practices. These chiles were not only a food source but also a part of the cultural identity, used in everything from household cooking to community feasts.

The use of New Mexico chiles has evolved over time, with its mild heat and robust flavor making it a favorite ingredient beyond its regional origins. In contrast to other chiles like the sharper jalapeños or the smokier chipotles, New Mexico chiles offer a unique balance that is less about the heat and more about depth of flavor, making them a preferred ingredient in many spice blends and culinary applications across different cultures.

Why We Love It

We love New Mexico chile flakes for their subtle heat and dynamic flavor. They're fantastic for adding a touch of warmth to salsas and fruit salads, or for giving a Southwestern twist to traditional recipes. Whether we're whipping up a hearty stew or spicing up a simple vegetable sauté, these chile flakes are our go-to for infusing meals with a genuine taste of the Southwest.

The More You Know

New Mexico chile's are celebrated annually in the New Mexico Chile Festival, where chile enthusiasts from around the world gather to honor this versatile and beloved spice. This festival is not just about food; it's a vibrant showcase of music, dance, and art—all centered around the New Mexico chile.