In this field episode of Fresh Chile Table Talk, Randy, Chris, and Papa sit in the back of a pickup along the chile fields north of Hatch. With warm burritos from B&E Burrito and jars of Papa’s Salsa and our Red and Green Blend on the tailgate, they talk flavor, family, and the fresh chile that started it all.
Tailgate talk with Papa
They start simple. A spoon of thick, chunky Papa’s Salsa over the burritos. A splash of Red and Green Blend for pure roasted chile heat. The conversation drifts to harvest season, the smell of fresh roast, and the recipe that set the course for Fresh Chile.
“The dried red gave me heartburn. Fresh red did not. So I made enchilada sauce with fresh red chile and it was so good we kept making it that way.”
— Papa
What is Papa’s Salsa
Papa’s Salsa is ready to pour. Roasted Hatch chile with tomato, garlic, and a touch of lime. Thick and chunky. Perfect for chips, tacos, eggs, and burritos.
What is Red and Green Blend
Red and Green Blend is pure chile. No tomato. No onion. Just roasted Hatch flavor with a pinch of salt and garlic. It is a clean base for cooking that you can season your way.
Fast ways to use Papa’s Salsa
- Pour over breakfast burritos or huevos.
- Spoon onto tacos and tostadas.
- Layer on nachos or mix into burger sauce.
- Serve with chips for a quick snack.
Fast ways to use Red and Green Blend
- Simmer with stock for a quick enchilada sauce.
- Stir into beans or posole for depth.
- Sauté with onions and cumin for taco filling.
- Finish grilled meats for clean chile flavor.
How the tradition began
When the red came on in the fall, Papa bought fresh red by the bag, cooked small batches, and froze them to last through the year. Family asked for jars. Friends did too. That fresh red enchilada sauce became the first Fresh Chile product. The rest grew from that simple idea to keep it fresh and keep it true to Hatch.
This is New Mexico in a bite. A tailgate, a burrito, and fresh roasted chile.