Badia New Mexico Pepper, 6 oz

New Mexico pepper is the dried red chile of the Hatch Valley and the wider Southwest — earthy, mildly fruity, with gentle heat and a deep brick-red color. It's the chile that gives New Mexican red enchilada sauce and Tex-Mex chili their backbone. Ground and ready, a 6 oz jar carries a household through months of red sauces, rubs, and stews.

Common Uses

Whisk into hot oil with garlic and oregano to build red chile sauce for enchiladas, tamales, and posole rojo. Stir into Tex-Mex chili con carne, beef birria, or carne adovada braises. Rub onto pork shoulder, brisket, or skirt steak with cumin, garlic, and salt before low roasting. Sprinkle over grilled corn, roasted potatoes, or pinto beans. Stir into masa for red tamales.

Cuisine Context

The defining chile of New Mexican cooking — the red half of the state's iconic Christmas-style plate — and a staple across Tex-Mex and Northern Mexican kitchens. When a recipe calls for chile colorado or pure red chile powder without the cumin-and-oregano spice mix, this is what it means.

Pro Tip

For red sauce with real depth, bloom the powder in lard or oil for about 30 seconds before adding broth. Cooking it dry burns it; simmering it raw tastes flat. The short fat bath is the whole difference.

Ships from Doral, FL.