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Our New Mexico Hatch Green Chile is grown locally in southern New Mexico where there is an ideal climate and rich soil perfect for growing green chile. Beginning around early autumn or late summer the green chile will begin to mature and ripen.

Once ripened the chile peppers are hand-picked, and immediately transported to an SQF 3 facility to be fire roasted, peeled, diced, packaged, and frozen within hours to ensure the freshest farm-to-market green chile possible. Once frozen our year-round supply is transported to cold storage facilities and distributed to food service and food manufacturers across the United States.


The amazing aroma released by the roasting chile is one of the many pleasures experienced during the turn of seasons in New Mexico!

Our Process

Varieties & History

Green Chile is an important icon of New Mexico’s heritage. It is one of the state’s largest and most valuable crops. Each year, millions of tourists come to NM solely to experience the incredible taste of Green Chile!

According to the Chile Institute of New Mexico, there are various stories of how chile peppers came to New Mexico. The most widely accepted theory is Juan De Onate, the founder of Santa Fe, NM, introduced the chile pepper to the United States in the early 1600s.

After the Spanish began to settle in New Mexico, the cultivation of chile peppers exploded. Today, many of the chile peppers grown thousands of years ago continue to be grown by small, family-oriented farms throughout New Mexico.


Strong Cultural Bond

The varieties of Peppers are as diverse and numerous as the cultures of New Mexico, the best-known varieties include jalapeños, bell peppers, Serranos, and green chile.


In the late 1800’s a horticulturist, Fabian Garcia, from New Mexico State University worked to develop types of chile peppers with uniformity and consistency in pod size and heat levels.


Today, New Mexico boasts of many varieties grown within the state - the most popular being Big Jim and Joe Parker. The varieties differ in color depending upon maturity, ranging from a light green, to a deep green, to a bright red later in the harvest. Green Chile is, and has been for many years, a dependable ingredient in Southwestern cuisine, so now the only question remaining is RED or GREEN?

About Our Family

New Mexico Green Chile Co. is a certified women-owned and family-run business that brings to you and your business green chile peppers straight from the Hatch Valley in New Mexico. Our Southwestern roots run as far and as wide as the Rio Grande, and now we aspire to bring a little part of our New Mexican heritage back to the rest of the United States.

Our guarantee to you and your business is this:

  • We will treat your business as our own

  • We will work hard to establish a personal relationship with you to earn your trust

  • We will provide you with an exceptional product that consistently exceeds your expectations


Our number one goal is to provide you, as well as your customers, the opportunity ​to enjoy and experience Hatch, New Mexico Green Chile as well as other peppers. Taste the unique flavor that makes New Mexico cuisine famous.

Go Green with Green Chile!

Contact Us

Sydney Allen

(979) 220-2090

Stacy Lewis

(505) 503-0996

Please keep in mind that we sell our green chile to restaurants and industrial food companies and processors.

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