New Mexican Green Chile Flakes from Chile Revival (3oz, Hot)

I can't handle hot peppers. Jalepeno is even kinda hot for me and my family. BUT I want that slight bit of heat and flavor. A few years ago I found out about hatch peppers and they are SO good. 1/2-1/3 as hot as jalepeno and with a lovely flavor. I prefer green to red hatch as they aren't as smokey and sweet. They have a bit more spice to me. Just perfect. And these pepper flakes are a great replacement for red pepper flakes that are so spicy and cause digestive issues for our family.

A great compliment to any dish! Love this on veggies and scrambled eggs! Also good for a variety of dishes where you want a little kick!

Don’t purchase unless you like it HOT! Just a little bit is enough heat.

This is just so proper. Definitely the real-deal green chile (not, say, jalapeño or Anaheim peppers mislabeled), and genuinely hot (for green chile), about the level of typical nacho jalapeños. This has a rich, fire-roasted New Mexico green chile flavor, and is not adulterated with additional spices and flavorings. The flakes are substantial, and do include seeds (the source of much of the spiciness). I'm definitely going to need to check out some other offerings from this brand, as it's very difficult to find New Mexico green chile out here in California (and if you can, it's almost always the mild kind).This flaked preparation is great for use on pizza, in soups and stews, to spice up pre-packaged but very bland green chile enchiladas and such, and would also be ideal for home-made jerky. Heck, you can eat some of this with some regular jerky to get that green chile jerky experience. I have not tried soaking it to reconstitute it into soft, chopped green chile, though I think that would work. Not very cost-effective, though. Better to get cans or larger containers of non-dried, genuine Hatch green chile (got for "hot", which is most cases is still pretty mild). I suppose these flakes, with their light weight, would also be good for campers, and as an "emergency" supply for travelers. This product is probably best used as-is, for things that would appropriately use dried chile flakes (or powder; I find using green chile powder to be kind of a hassle, as it clumps and floats and doesn't like to mix very evenly, and enough of it gets into the air sometimes to produce sneezing and a tickly nose for a long while).My one minor issue with this product is that it's not 100% dry. So, I am tempted to keep it refrigerated. I think this should probably be packaged with some silica desiccant to dry it out better. Then again, I will probably use this entire bag within a week then order more.PS, for anyone new to this stuff, allow me to be a green chile cheerleader: Hatch, New Mexico, is the general center of the craft horticulture world when it comes to green chile. The best stuff is grown there. While most of the chiles/peppers that we eat are all the same species, there are numerous very different cultivars ("breeds"). It's much like cabbage, broccoli, and Brussels sprouts all being the same species but markedly different. NM green chile (also grown in s. Colorado these days) looks rather like (and is closely related to) Anaheim pepper, but has a very different flavor profile. It's not just a matter of the local environment, but is the result of a focused and decades long NM State University project in the early 20th century to intentionally breed chiles for extra-robust flavor. If you get raw ones, the way to cook them is to fire-roast them whole, or in a pinch pseudo-roast them on a pan in the oven, then peel them (the outer skins are tough), take the stems off, and either wash out the seeds or keep them depending on how spicy you want the result to be. (Wear rubber or latex gloves when doing this! You will traumatically remember forever if you do this barehanded and then even hours later rub your eyes or touch any other, uh, "sensitive" parts!) They can then be used whole (try putting one on a burger; you'll never go back), or chopped, and in the Southwest are used on just about everything. Even fast food chains like McDonald's in the region offer it as an add-on on their menus. It's a common pizza topping. The classic "Albuquerque turkey" sandwich is a toasted sandwich with sliced turkey with green chile, real cheese (try a jack–cheddar blend), and (usually) onion and tomato. Posole (in the NM version) is hominy stew with a lot of green chile and traditionally pork though often chicken or turkey these days, white onion, not too much celery, and whatever else you like (maybe some potatoes), flavored also with cumin, coriander, and Mexican oregano, and optionally served with a bit of cilantro, chopped raw onion, and red chile on top. NM-style green salsa is made with green chile, not tomatillos and jalapeños or serranos. And so on. There are a lot of green chile recipe guides out there.

So many meats to add with this great product

Highly recommended. For those of us who like it hot, the perfect addition to soups, stews and much more. New Mexico green chile never disappoints. Great flavor, too. This one packet will last us a while. Well worth the price.

Nice addition to many meals when cooking. Hard to find decent green chile, but this works well with items that need that taste and kick. I bought the hot.

These really help add flavor and a little heat to recipes such as chili, salsa chicken, and even corn bread without being overwhelming