Introducing Our Carne Seca Hatch Green Chile Beef Jerky

Introducing Our Carne Seca Hatch Green Chile Beef Jerky

Introducing Our Carne Seca Hatch Green Chile Beef Jerky

Featuring the Famous New Mexico Hatch Chile

It’s rare for an ingredient to cause hysteria the way the Hatch chile does.

The buzzing begins in August. Local supermarkets section off areas of their parking lot to make space for the chile roasters. This itself is a sign. Bring extra cash next visit, because you’re treatin’ yourself to some freshly charred Hatch chiles.

On that next visit, not only are Hatch chiles available, but they are thrown into everything, from guacamole to burgers and veggie straws (and we’re definitely not complaining). People line up for hours just to get their hands on this coveted chile. For a few weeks each year, grocery stores and farmers markets are transformed into miniature Hatch chile festivals.

What are Hatch Chiles?

At first glance, it can be hard to distinguish the Hatch chile from similar green chiles such as the Anaheim and California Chile varieties. That's because, well…they're virtually identical.

There is one main difference: heat. The Hatch chile is the Goldilocks of chile peppers. Not too hot, not too bland.

For reference, Anaheim Peppers clock in between 500 and 2,500 Scoville Heat Units (SHU), while Hatch chiles range between 1,000 and 8,000 SHU. To put that into context, jalapeno peppers measure between 2,500 and 8,000 SHU on the Scoville Scale. *It's important to note that most Hatch peppers are about a third as hot as a typical jalapeno pepper. Because there are different types of chili peppers that can be categorized as Hatch Chile Peppers, their heat levels can vary from very mild to hot.

The Hatch green chile offers the full range of complex flavors associated with chiles — rich, earthy, spicy, and floral — without forcing you to endure insane heat levels.

Where does the Hatch Green Chile come from?

 

Hatch green chiles (and all New Mexican chile varieties grown today) owe their genetic base to cultivars developed by Dr. Fabian Garcia, who founded the chile improvement program at New Mexico State University back in 1888. More importantly, Dr. Garcia released the “New Mexico No. 9” cultivar in 1913, which introduced the “New Mexican” pod type to the world. Given the deep connection to New Mexico, you may see Hatch chiles referred to as the New Mexico chile, or New Mexico green chile.  

The Hatch, NuMex Big Jim and Anaheim chile varieties are all cultivars within this pod type.

New Mexican chiles have been a staple in the region's cuisine and play a large role in the state's rich culture and history. Hatch chiles gained their name through the Hatch Valley in southern New Mexico, where they are grown.

Why is the Hatch Green Chile so coveted?

FLAVOR

Hatch chiles offer a unique earthy flavor, similar to the Anaheim Pepper. When consumed raw, the flavor profile is fresh, pungent and spicy. When they are in season, you may also find roasted Hatch chiles, which gives them a smokier, rich and spicy flavor profile.

VERSATILITY

Hatch green chiles offer a wide variety of uses due to their size and flavor profile. Instead of using jalapenos to make salsa or the ancho to make chile relleno, you now have one chile pepper that does it all.

SEASONALITY

Hatch chile peppers have an abridged cultivation season, which is why they are often roasted and frozen to use throughout the year. They are typically harvested between August and September, although the season can vary by a couple weeks, depending on weather. The months between August and September are known to be prime Hatch chile season.

Given the amazing attributes of the illustrious Hatch green chile, I think you know what we had to do...

Taste the flavors of Northern Mexico and the United States' Southwest region with our brand new Hatch Green Chile flavor!

This beef jerky recipe utilizes whole cuts of 100% USA beef cut into thick strips, marinated with distilled white vinegar and an all-natural spice blend featuring ground Hatch green chiles, then slow-cooked for a minimum of 5 hours to craft the best beef jerky.

The Hatch green chile's initial kick blends flawlessly with the earthiness of tomato powder and pungency of garlic and onion. The jerky is brightened up by the addition of distilled white vinegar and seasoned to perfection with sea salt. Our goal here is to highlight the Hatch green chile while complementing the thick-cut beef jerky's natural meat flavor.

The Carne Seca Hatch Green Chile is best characterized as flavorful in its spice profile rather than a purely hot jerky or spicy jerky. It is true to authentic old-fashioned, carne seca-style jerky – a dry jerky with a chewy, steak-like texture.

We are paying homage to New Mexico two times with this one. Once with the Hatch chile and once with the carne seca jerky style.

This New Mexico beef jerky is proudly handmade in small batches, right here in the same Downtown Los Angeles factory since 1929.

 

 

The best part?

GUILT. FREE. SNACKING.

This beef jerky contains no nitrites, MSG, preservatives, artificial ingredients, soy, wheat or gluten!

Not to mention, it’s completely diet-friendly.

This jerky is packed with protein (13g per serving to be exact) and each serving is just 80 calories. Calories are kept low as a result of the jerky containing zero sugar, making it completely carb-free and the perfect keto beef jerky addition to your diet!

Now you can enjoy the rich flavor of the Hatch green chile all year round.

PICK SOME UP TODAY!

Sold out

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Introducing Our Carne Seca Hatch Green Chile Beef Jerky

Featuring the Famous New Mexico Hatch Chile

It’s rare for an ingredient to cause hysteria the way the Hatch chile does.

The buzzing begins in August. Local supermarkets section off areas of their parking lot to make space for the chile roasters. This itself is a sign. Bring extra cash next visit, because you’re treatin’ yourself to some freshly charred Hatch chiles.

On that next visit, not only are Hatch chiles available, but they are thrown into everything, from guacamole to burgers and veggie straws (and we’re definitely not complaining). People line up for hours just to get their hands on this coveted chile. For a few weeks each year, grocery stores and farmers markets are transformed into miniature Hatch chile festivals.

What are Hatch Chiles?

At first glance, it can be hard to distinguish the Hatch chile from similar green chiles such as the Anaheim and California Chile varieties. That's because, well…they're virtually identical.

There is one main difference: heat. The Hatch chile is the Goldilocks of chile peppers. Not too hot, not too bland.

For reference, Anaheim Peppers clock in between 500 and 2,500 Scoville Heat Units (SHU), while Hatch chiles range between 1,000 and 8,000 SHU. To put that into context, jalapeno peppers measure between 2,500 and 8,000 SHU on the Scoville Scale. *It's important to note that most Hatch peppers are about a third as hot as a typical jalapeno pepper. Because there are different types of chili peppers that can be categorized as Hatch Chile Peppers, their heat levels can vary from very mild to hot.

The Hatch green chile offers the full range of complex flavors associated with chiles — rich, earthy, spicy, and floral — without forcing you to endure insane heat levels.

Where does the Hatch Green Chile come from?

 

Hatch green chiles (and all New Mexican chile varieties grown today) owe their genetic base to cultivars developed by Dr. Fabian Garcia, who founded the chile improvement program at New Mexico State University back in 1888. More importantly, Dr. Garcia released the “New Mexico No. 9” cultivar in 1913, which introduced the “New Mexican” pod type to the world. Given the deep connection to New Mexico, you may see Hatch chiles referred to as the New Mexico chile, or New Mexico green chile.  

The Hatch, NuMex Big Jim and Anaheim chile varieties are all cultivars within this pod type.

New Mexican chiles have been a staple in the region's cuisine and play a large role in the state's rich culture and history. Hatch chiles gained their name through the Hatch Valley in southern New Mexico, where they are grown.

Why is the Hatch Green Chile so coveted?

FLAVOR

Hatch chiles offer a unique earthy flavor, similar to the Anaheim Pepper. When consumed raw, the flavor profile is fresh, pungent and spicy. When they are in season, you may also find roasted Hatch chiles, which gives them a smokier, rich and spicy flavor profile.

VERSATILITY

Hatch green chiles offer a wide variety of uses due to their size and flavor profile. Instead of using jalapenos to make salsa or the ancho to make chile relleno, you now have one chile pepper that does it all.

SEASONALITY

Hatch chile peppers have an abridged cultivation season, which is why they are often roasted and frozen to use throughout the year. They are typically harvested between August and September, although the season can vary by a couple weeks, depending on weather. The months between August and September are known to be prime Hatch chile season.

Given the amazing attributes of the illustrious Hatch green chile, I think you know what we had to do...

Taste the flavors of Northern Mexico and the United States' Southwest region with our brand new Hatch Green Chile flavor!

This beef jerky recipe utilizes whole cuts of 100% USA beef cut into thick strips, marinated with distilled white vinegar and an all-natural spice blend featuring ground Hatch green chiles, then slow-cooked for a minimum of 5 hours to craft the best beef jerky.

The Hatch green chile's initial kick blends flawlessly with the earthiness of tomato powder and pungency of garlic and onion. The jerky is brightened up by the addition of distilled white vinegar and seasoned to perfection with sea salt. Our goal here is to highlight the Hatch green chile while complementing the thick-cut beef jerky's natural meat flavor.

The Carne Seca Hatch Green Chile is best characterized as flavorful in its spice profile rather than a purely hot jerky or spicy jerky. It is true to authentic old-fashioned, carne seca-style jerky – a dry jerky with a chewy, steak-like texture.

We are paying homage to New Mexico two times with this one. Once with the Hatch chile and once with the carne seca jerky style.

This New Mexico beef jerky is proudly handmade in small batches, right here in the same Downtown Los Angeles factory since 1929.

The best part?

GUILT. FREE. SNACKING.

This beef jerky contains no nitrites, MSG, preservatives, artificial ingredients, soy, wheat or gluten!

Not to mention, it’s completely diet-friendly.

This jerky is packed with protein (13g per serving to be exact) and each serving is just 80 calories. Calories are kept low as a result of the jerky containing zero sugar, making it completely carb-free and the perfect keto beef jerky addition to your diet!

Now you can enjoy the rich flavor of the Hatch green chile all year round.

PICK SOME UP TODAY!

Sold out

Sold out