Real Hatch chile in glass jars. Shelf-stable for 18–24 months unopened. No freezer space required, no dry ice in transit.
Sun-Dried Red Chile Sauce
Made with Real Hatch Chile
Shelf-Stable for 18-24 Months
No Artificial Colors or Flavors
Family Farm Sourced Since 1917
Heat Level
One-Time Purchase
$10.95
31,900+ Reviews
5th-generation family business
Never imported
Sun-Dried Red Chile Sauce
Mild
- Real Hatch Chile
- Bottled in Deming, NM
- Family-Owned Since 1917
- 100% Satisfaction Guarantee
Why real chile only grows here
Champagne's got its valley. We have ours.
The Soil
Minerals you can taste
NMSU found 23% more flavor compounds than chile grown anywhere else.
The Sun
300+ days a year
Desert UV burns flavor deep into every pepper.
The Swing
100° day. 60° night.
The plant fights harder. The chile gets deeper.
The Water
Fed by the Rio Grande
Elephant Butte runoff. Minerals you can taste in every bite.
The Proof Is in the Chile
5.0
★★★★★
Based on 68 reviews
98%
five-star reviews
Verified Buyer
★★★★★
12/29/25
Pour it into pork and hominy and walla pozole
Verified Buyer
★★★★★
03/01/25
After living in NM and having the pork adovado, I have been trying to duplicate for years. With this sauce, I am pretty sure I can do it. The taste is right. Glad I got only the mild which is spicy enough for me.
Verified Buyer
★★★★★
01/07/25
A taste of home! Wonderful flavor!
Sauces & Salsas FAQs
Same chile, different ripeness. Green chile is harvested before it ripens — bright, vegetal, slightly grassy. Red is the same chile left on the plant to fully ripen — sweeter, deeper, more raisin-like. Both have the same baseline heat for their variety. Red is the traditional choice for tamales and Christmas pork; green is what most people associate with breakfast burritos and Hatch cooking.
Ingredient lists vary by product — check the label on this page. Most of our sauces use only chile, salt, vinegar, garlic, and spices. None of our sauces use artificial colors or flavors.
Most are. A few of our condiments (like specific BBQ sauces) may contain trace gluten — always read the label or contact us if you have a sensitivity. We don't run a dedicated gluten-free facility, so cross-contact is possible.
Medium Hatch chile runs 2,000–7,000 SHU; Big Jim, our most common Medium variety, measures approximately 6,500 SHU per NMSU CR706 (our pods often a touch milder). For reference, jalapeños run 2,500–8,000 SHU, so Medium overlaps jalapeño heat. Our Medium has presence — you'll feel it — but it doesn't overwhelm the dish. It's the heat level most repeat customers order.
Our jarred sauces, salsas, and condiments are produced at our Deming, NM facility (Amigo's Mexican Foods, USDA-inspected, family-owned since 1978) or by trusted Hatch Valley partners. Every batch starts with real Hatch chile.