The Hatch Valley region of New Mexico is famous for its green chile peppers. We’ve been crazy about the chiles for years, using them in everything from sandwiches at Zingerman’s Deli to breakfast burritos at Zingerman’s Roadhouse to our classic Chile Cheddar Bread.
This powder, made of ground Hatch chiles much like how paprika is made from ground red chile peppers, is the easiest, most direct way I know to get the earthy, slightly spicy Hatch flavor into any and every dish you create.
Sprinkle over eggs in the morning, in a vinaigrette for lunch, use as a dry rub for a pork roast at dinner. It’s so useful, I'd recommend you pick up two jars.