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New to Hatch Chile Store?
Genuine Hatch Valley chile, roasted to order and shipped from New Mexico.
Shop Best SellersEvery red chile we sell started as a green one. Leave a Hatch green chile on the plant another three to four weeks and it ripens to a deep crimson, trading the bright, vegetal bite of green for something earthier — sweeter, smokier, with more depth and a slower burn. Same pepper, same field, completely different ingredient. In New Mexico the two aren’t rivals so much as seasons of the same crop, and most families cook with both.
Red chile is the backbone of the state’s oldest dishes: carne adovada braised until the pork falls apart, red enchilada sauce blended from whole pods, posole simmered on feast days. If green chile is New Mexico’s summer, red is its winter — the string of ristras drying on the porch was the original pantry. Curious about the tradition itself? Read our page on the New Mexico red chile tradition, then come back and pick your format.
Fresh Hatch red chile — “wet red” in valley shorthand — is the ripe pod picked before drying, available for a few weeks at the end of harvest. It roasts like green but eats richer. Blink and it’s gone until next year.
Whole dried Hatch red chile pods are how New Mexico has stored red chile for generations. Toast, soak, and blend them into a sauce that makes canned “enchilada sauce” taste like a rumor. One bag of pods makes several batches, and they keep in the pantry for a year or more.
Hatch red chile powder is pure ground pods — no salt, no filler — for rubs, stews, and weeknight red sauce. The red chile spice blend and red & green blend cover seasoning duty, and sun-dried red chile sauce is the shortcut: pod-true flavor from a jar. There’s also roasted Hatch red chile, flame-roasted and frozen like our green best seller.
The drying string itself. Hatch chile ristras and wreaths are hand-tied in the valley from real red pods — décor first, but a working pantry in the old tradition.
New Mexico is the only state with an official state question, adopted in 1996, and this is it. Order enchiladas anywhere in the state and you’ll be asked. Answer “red” and you get the deep, earthy sauce made from ripened pods; “green” gets you the brighter roasted chile; “Christmas” gets you both, and nobody will judge you for it. We wrote up the whole debate — history, flavor science, and which dishes want which color — in Red or Green?
The practical version: red carries slow-cooked meats, enchilada stacks, and posole; green wins on burgers, stews, eggs, and anything cheesy. Most serious kitchens keep both — if yours is missing the green half, shop Hatch green chile too.
The words get tangled, so here’s the map. New Mexico red chile (what you’re looking at) is sauce or seasoning made from ripened, dried New Mexican pods — in our case, grown in the Hatch Valley. Chile colorado is the northern-Mexican cousin: beef braised in a red sauce that’s often built on guajillo and ancho. Same idea, different pods, different accent. Our pods make an outstanding colorado if that’s the dish you’re after.
“Red chili sauce” with an “i” usually means the Tex-Mex or canned version — tomato-thickened, cumin-forward, mild. Traditional New Mexico red contains no tomato at all: pods, garlic, oregano, salt, water. That purity is why the pod quality is the whole game, and why cooks who switch to real Hatch pods don’t switch back. (We have opinions about the spelling too — see chile vs. chili, settled.)
One more: paprika and “chili powder” blends are seasoned mixes — salt, cumin, sometimes flour. Our red chile powder is 100% ground Hatch pods, nothing else, which is why a tablespoon of it does what a whole packet of chili seasoning can’t.
The foundational recipe: toast a dozen pods in a dry skillet until fragrant, soak in hot water twenty minutes, then blend with garlic, oregano, a little of the soaking liquid, and salt. Simmer fifteen minutes and you have the sauce behind every great plate of red chile enchiladas. Powder gets you 90% of the way in a quarter of the time.
New Mexico’s answer to barbecue: pork shoulder marinated and braised in red chile until it shreds. Our carne adovada recipe is the one we make at home — pods or powder both work.
Red chile is the traditional heat in posole, the feast-day hominy stew — we sell the posole corn and seasoning too. Past the classics, red powder earns its shelf space in chili, barbecue rubs, chocolate desserts, and anywhere smoked paprika is trying too hard. Hundreds more ideas live in our recipe collection.
Red chile is patience. The pods that become our reds stay on the plant weeks past the green harvest, ripening through September and October while the valley’s hot days and cool nights concentrate their sugars. Some are picked fresh and sold as wet red; most are dried — strung into ristras or laid out in the desert air — then cleaned, sorted, and either bagged whole or stone-ground into powder. Nothing added at any step.
Our family — the Franzoys — has farmed this valley since 1917, five generations of red Octobers. When you buy red chile here you’re buying from the people who grew it, in the only valley that can rightfully call it Hatch. That’s the difference between our pods and the anonymous “New Mexico chile” bins at the import market: provenance you can trace to a field.
A pound of dried pods blends into roughly 8–10 cups of finished sauce — enough for several trays of enchiladas and a pot of adovada. Regular red-chile cooks go through two to three pounds of pods or a large jar of powder per season. If you’re new, start with one bag of pods and one powder: pods for weekends, powder for weeknights.
Whole pods keep 12+ months in an airtight container away from light — the freezer stretches that further and locks in color. Powder holds peak flavor for about a year; you’ll smell the difference when it fades. Finished red sauce freezes beautifully in flat bags or ice-cube trays, so make a double batch and bank the rest. Full storage notes for every format live in our prep instructions.
Every order ships with the same guarantee as our green: if something arrives damaged or below our standard, tell us within 4 hours of delivery and we’ll make it right. Farm-direct means the buck stops with the family that grew it.
Why buy from us:
I ordered my Ristra after visiting Sante Fe NM. They are everywhere as decorations but hard to find to buy. The Ristras that I'd seen looked a lot different than the one I received from Hatch Chilli. I was surprised how plump and full and rich in color. I had it treated so not edible. I placed it where the morning sun hits it. 😊Marie S · Verified
I moved from New Mexico to Alabama and had to make myself feel as if I was still in Santa Fe. This was the one thing that could fit in that space to make it work! I also bought their great green chilies which my wife and I really miss...Melvin C · Verified
These Barker pods were FIRST CLASS. They were very tasty and also very clean as packed. My wife grew up, as a child, in Arrey (near your packing facility - maiden name of Enriquez) and her family raised red chile during her childhood. She was wall-to-wall smiles when she made her usual stack of "stacked" enchiladas as she said that this taste brought back her childhood. We are sold on your product. Thank you.John C · Verified
A wonderful selection of ristras were shipped. I order every year and they last for close to a year where I live. Great for the Christmas holidays. Thank you!Ken R · Verified
So beautiful and filled with chilies - a bit of Southwestern magic in the Blue Ridge Mountains.Ellen S · Verified
Nothing like it! So happy the twins arrived! Hatch Chilies are the best!Reed H · Verified
The Chile Pequin Cross is stunning! I have ristras and this both adds to my decor and reminds me where I grew up. Fantastic craftsmanship- I’ll be back surely!!Colin D · Verified
Beautiful, colorful, fresh, and delicious! I’m enjoying my Ristra even as a new addition for my decor. Although I found that they are delicate as the peppers dry, and will drop seeds. No problem, I now have my Ristra as not only my decor in my kitchen, but a nice place to gather the fallen seeds and some of the Chile’s as they fall onto my counter top. Most excellent!!Debra S · Verified
It is absolutely beautiful, fragrant, and the perfect gift for my parents.Jaclyn S · Verified
Gorgeous!Marcia M · Verified
The chili i get from. Chili store is always good and fresh. I recommended to everybody red and greenTerry D · Verified
Smooth rich flavor with a kick!!Lee A · Verified
Most of the chilies were in good shape, acceptably fresh/pliable. I would purchase again.Jacalyn H · Verified
This was the first time I tried your hot sauce. OMG it was really tasty. The right amount of ingredients and mixture hit a high 9 for me. I used it on a plate of roasted chicken the first night. It was wonderful. I recommend you buy it. It was worth the wait . ThanksErnesto R · Verified
These ristras are well made and beautiful. We enjoy them hanging in our kitchen window. The ristras were packed well and arrived in great condition.Rebecca G · Verified
This new ristra replaced an old sad looking one. It's a beautiful addition outside my front door.DAVID V · Verified
This is quite possibly the most beautiful ristra I have ever seen. Each pod, so red and vibrant, and the coating was masterfully done to preserve it for longer. It’s full, vibrant, and brings so much life into the room. Thank you.Larae M · Verified
Great chile powder! Yes, I sampled right outa the bottle---straight up! I used it in a Texas-style chili, along with the Red Chile powder. The combo is delicious! I lived in Las Cruces, once upon a time, and absolutely love New Mexico cuisine. It is really nice to be able to get the actual ingredients for NM-style cooking. This is a combo review since I got the Red powder too. Both are awesome.DAVID V · Verified
My old tamale supplier went out of business so I was looking around and found these. Familiar with Hatch products so I though it was worth a try. packaging was excellent and they communicated well about shipping. The tamales were very good and now I have a new tamale supplier.Curtis W · Verified
absolutely gorgeous in every way. i have ordered numerous ristras from this company and have never been disappointed. they arte fabulous.Laura J · Verified
fabulous in every way. i love this company!!!Laura J · Verified
Had a great spicy taste. Great chili.Albert S · Verified
Powder was good & had the right amount of spice. Excellent product.Albert S · Verified
they are fresh and just what i am used to. I spent 36 years in NM and i now live in Phoenix Az and no where here can you find the original NM chili. I clean and grind the pods myself and that way i can continue to make my carne con chili in the fashion I know and appreciateBruce m · Verified
It is beautiful It is a gift and I’m sure they will lovenitAnita M · Verified
This is my favorite. I ordered more of this. Also I put this on everything mashed potatoes, meatloaf stuffed peppers, chicken hamburgers, cheeseburgers, hotdog you name it I think I put it on just about everything but cereal.!Scott D · Verified
Was excited to get. Feel like I'm in New Mexico. Puts a smile on my face when I look at it. Only one pepper fell out.Julie S · Verified
Sent to family in Seattle and haf them sign a waiver that im not responsible HAHA. THANK YOU Wonderful B-Day & XMAS GIFTMacia C · Verified
The Ristra was perfect. We got the treated version for decorPhillip H · Verified
they are beautiful. really love them.Jennifer G · Verified
Arrived in tact. BeautifulAllison D · Verified
A Christmas gift to friends and in Northern California. They loved it!Tony C · Verified
It is fresh and beautiful and looks great hanging in our kitchen This shop is definitely the most reliable place in Santa Fe to purchase a ristra, especially if it has to be shipped.Patricia O · Verified
I ordered the wreath and a ristra as gifts for family members who no longer live in the southwest. Both gifts arrived in beautiful shape, smelling delicious, and will be used in cooking. Thank you! You made the holidays brighter, and more flavorful!Gary C · Verified
Very bright and beautiful!shauna v · Verified
Very beautiful and festive! Arrived in great shape. Bought this as a gift, but now I want one for myself!Christine B · Verified
A high quality, affordable product that allows me to make Red Chile at home!Jennifer B · Verified
The best of both worlds in one jar!Jennifer B · Verified
Hatch green chili is awesome. All of their products are very good. I will continue to order from Hatch green chili.LINDA M · Verified
Beautiful ristras and I was not only able to use the chiles but also have a beautiful, functional, and tasty piece of New Mexico in my home kitchen. Very pleased and have ordered since. One was a very well received gift.Jody H · Verified
| Question | Answer |
|---|---|
| What it is | Hatch green chile, vine-ripened red and (usually) dried |
| Flavor vs. green | Earthier, sweeter, smokier; slower, rounder heat |
| Fresh season | A few weeks, late September–October |
| Year-round forms | Dried pods, powder, blends, jarred sauce, roasted frozen |
| Signature dishes | Carne adovada, red enchiladas, posole |
| Shipping | All 50 states, direct from the valley |
The New Mexico red chile tradition · Red or green? · Hatch chile recipes · Ristras & wreaths · Shop Hatch green chile
Yes — red chile is Hatch green chile left on the plant another three to four weeks until it ripens. The color change transforms the flavor: red is earthier, sweeter, and smokier where green is bright and vegetal. Same field, same variety, different season.
Roughly the same Scoville range as the green variety it came from — ripening changes flavor more than heat. Dried pods and powder can taste slightly hotter because drying concentrates the pod. Ours run medium: present, but built for flavor first.
Toast 10–12 pods in a dry skillet until fragrant (30–60 seconds a side), stem and seed them, soak in hot water for 20 minutes, then blend with garlic, a pinch of oregano, salt, and enough soaking liquid to make a smooth sauce. Simmer 15 minutes. That’s the base for enchiladas, carne adovada, and huevos rancheros.
Ancho (dried poblano) is raisiny and mild; guajillo is tangy and thin-fleshed. Hatch red pods are brighter and earthier with a cleaner burn, and they make a smoother sauce — New Mexico red chile is its own tradition, not a substitute for Mexican dried chiles (or vice versa).
No — fresh (“wet”) red is only available for a few weeks at the tail of harvest, usually late September into October. The rest of the year, dried pods, powder, jarred sauce, and roasted frozen red chile carry the flavor.
Traditionally yes — a ristra was the family’s dried-chile supply. Ours are hand-tied from real Hatch red pods and sold for décor; they aren’t handled as food-grade after tying. If you want pods for cooking, buy the bagged dried pods; if you want the porch to smell like New Mexico, buy the ristra.
