Badia New Mexico Pepper, 3 oz

New Mexico pepper is the dried red chile native to the Hatch Valley — earthy, lightly fruity, with moderate heat and the deep brick color that defines Southwestern red sauces. Ground fine and ready to bloom, the 3 oz jar is sized for the home cook who runs enchilada nights, chili weekends, and the occasional rub without committing to a bulk jar.

Common Uses

Build New Mexican red chile sauce for enchiladas, tamales, and huevos rancheros — bloom in oil with garlic and oregano, then simmer with broth. Stir into Tex-Mex chili con carne, carne adovada, or pork posole rojo. Combine with cumin, garlic powder, and salt for brisket and pork shoulder rubs. Dust over roasted potatoes, grilled corn, or charro beans for color and warmth.

Cuisine Context

The cornerstone chile of New Mexican cooking — the red side of the famous Christmas-style plate — and a staple across Tex-Mex and Northern Mexican kitchens. When a recipe calls for pure red chile powder rather than a chili spice mix, New Mexico is what's meant.

Pro Tip

Always bloom this chile in fat for 20 to 30 seconds before adding liquid. Toast it too long and it turns bitter; skip the step and the sauce tastes flat. The brief sizzle wakes up its color and fruit.

Ships from Doral, FL.