The Chile Harvest is our Favorite Time of the Year

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 chile harvest coincides with annual fiestas and end of summer celebrations. Through time, chile has been interwoven into the ritual and cultural heritage of New Mexicans. Now, chile is preserved throughout the year as the staple of the state's cuisine. 

Chile is so popular in New Mexico, it’s the only state to have an official question: Red or Green?

Red and green chile are the same pepper. Even though these two peppers originate from the same plant, they each taste and are processed in distinct ways.

Green chile retains the freshness of growth because it is unripe when picked. During roasting, the water filled glands of the fresh chile steam, blistering the skin. The hard membrane of the pepper breaks down and what remains is a smokey, spicy chile, soaking in its 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!

Red chile is left on the vine to fully mature. The pepper slowly turns red, and begins to wilt under the New Mexico sun. Once fully ripened, they are picked and dehydrated further, traditionally on long, handmade ristras and now in commercial machines. Once completely dried, the whole peppers are usually stone ground into a fine red 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 and pairs excellent with beef and pork.

All the green chile in our year round products are processed and used throughout the year to make sauces and supply restaurants, stores, and delis who don't have the ability to roast for their customers.

Can't decide whether red or green? Order both by saying,
‘Christmas, please!’

We supply New Mexico Chile throughout the Northwest. And have 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’ve trained their employees how to roast like New Mexicans. And provide them with the best chile New Mexico has to offer, and sell them the safest most efficient roasters on the market built by A La Maquina Mfg.


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 co-founder Marshall Berg and Eddie Diaz of Diaz Farms

Los Roast co-founder Marshall Berg and Eddie Diaz of Diaz Farms

Eddie Diaz and the Diaz Family have also 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. Eddie also grows the sun dried red chile pods and red jalapeños that we use for our red chile sauce and New Mexico grown chipotle.