We got a limited quantity of a Medium and Mild variety of New Mexico chile and are roasting the New Season scheduled locations this weekend, on Saturday and Sunday. We are planning for La Panza (Friday) and Pepper Box (Sunday) but are canceling Woodlawn Farmers Market and Stella Taco on Alberta.

The good news: We are driving a truck up from New Mexico (scheduled to arrive in Portland on Sunday!) and plan to resume the scheduled season with muy special peppers. Thanks for your patience.

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For New Mexicans, autumn is marked by the delicious smell of green chile and the sound of roaring roasters in parking lots all over the state. The New Mexico chile harvest coincides with annual fiestas and end-of-summer celebrations. Chile has been interwoven into the ritual and cultural heritage of the state. It is the staple of New Mexican cuisine, and a treasure preserved throughout the year.

So popular, New Mexico is the only state to have an official question: Red or Green?

New Mexico Red and Green chile originate from the same pepper plant. But they taste and are processed in distinct ways.

Green chile retains the freshness of growth because it picked underripe. When roasted, water fills the glands of the fresh chile steam, and flames blister the skin. The hard membrane of the pepper breaks down and what remains is a smokey, spicy chile, soaking in self-produced oils. The spice of green chile starts slow but builds quickly in intensity, lending to its addictive nature. The more you eat, the more spicy it is, and the only cure is to eat more chile.

Left on the vine to mature, the pepper turns red and begins to wilt under the New Mexico sun. Once fully ripened, red chiles are picked and dehydrated, traditionally on long, handmade ristras, and, now in commercial machines.

Once completely dry, whole peppers are usually stone ground into a fine powder. Red chile has a deep earthy flavor and a very forward spice. The boldness of red chile can be compared to a rich dark chocolate or a deep red wine. It pairs excellent with beef and pork.


Christmas, please. Can't decide between red or green? Order both.

Our chile products are produced year round, and used throughout the year to make sauces. We supply restaurants, stores, and delis throughout the Northwest. We developed a roasting program with Roth's Fresh Markets in Salem, OR and Town and Country and Central Markets in the Seattle/Tacoma area. We trained their employees how to roast like New Mexicans with A La Maquina Mfg. roasters— the safest, most efficient on the market.


We love our famers.

Los Roast is committed to providing the best chile New Mexico has to offer. All of our chile is sourced directly from the farmers in the Hatch Valley. Every year we contract acres of chile from RRR Farms in Hatch, NM and Diaz Farms in Deming, NM.

Randy Franzoy operates RRR Farms with his brother Ryan and Father Rodney.  He and his brother are 5th generation chile growers. The Franzoy's were the first family to begin growing New Mexico chile commercially and have greatly contributed to the quality and fame of chile grown in the Hatch Valley. They grow onions, alfalfa, cotton, and various high yielding chile varieties. 

Los Roast’s Marshall Berg and Eddie Diaz of Diaz Farms

Los Roast’s Marshall Berg and Eddie Diaz of Diaz Farms

The Diaz Family have been growing chile, jalapenos, pintos, pumpkins, onions, squash, as well as ranching Black Angus outside of Deming, NM for going on five generations. They operate a famous produce market off the Silver City Highway right before Deming. We used their sun dried red chile pods and red jalapeños for our red chile sauce and New Mexico grown chipotle.