New Mexico State University’s Chile Pepper Institute has a new addition to its ever-expanding selection of chile pepper products. NuMex Heritage 6-4 red chile powder is a quick and easy way to create red chile pepper sauce and is being released by the institute for just a limited amount of time.
NuMex Heritage 6-4 was originally released by NMSU as a green chile pepper developed to have five times the flavor and aroma compounds of similar chile peppers grown today.
“We found that when you dried it as a red chile pepper, it makes for a mild, very flavorful taste,” said Paul Bosland, an NMSU Regents Professor and director of the Chile Pepper Institute. “With some red chile powders, you end up with a bitter taste. With this, it’s a quick way to get a very flavorful red sauce.”
The chiles used in the powder were grown by renowned Hatch, New Mexico, chile pepper farmer Jimmy Lytle and given to the university. The powder is available at the Chile Pepper Institute, located in NMSU’s Gerald Thomas Hall Room 265. The cost is $7 per bottle and all sales help to fund student positions at the institute, as well as a future endowed chair in chile pepper research at NMSU.
Information from NMSU