Late in the summer in the Rio Grande valley of southern New Mexico, USA, chili peppers are picked by hand while they're still green...before they ripen to red and become too hot. Then they're fire-roasted in mechanical roasters, diced, and combined with water, lime juice and garlic salt to make what New Mexicans consider "traditional" green chile.
Please don't confuse our New Mexico green chile with the Texas or Mexican-style "chili" soup that features beans, meat, tomatoes, and ground red chili pepper.
And don't confuse it with those canned, diced Mexican green chilis you see at the grocery store; our New Mexico green chile is flame-roasted the traditional way, with a slightly smoky flavor that is simply addictive. It's also fat-free, gluten-free, contains no preservatives, and is loaded with Vitamin C.
And finally, don't confuse New Mexico Green Chile with "Green Chile Sauce." The sauce versions typically include tomatoes, onions, and other additions...traditional green chile is just green chiles, water, a little lime juice, and salt.
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