I didn’t want to pass up an opportunity to try fresh New Mexico chiles in accepting an offer to sample Los Roast Green Chile.
Some background: a company called Best in the West created a proprietary process to make shelf-stable organic Hatch chiles, which are typically difficult to ship. The Hatch chiles are New Mexico-grown, most on fifth and sixth-generation farms.
Underneath Best in the West are two brands–Sante Fe Ole and Los Roast. The latter will be the focus of this review.
Los Roast, which is based in Portland, Ore., makes Red and Green Chile Sauce ($9 for a 16 oz. jar), Green and Roasted Red Chopped Chile ($9 for a 16 oz. jar), Green Chile Salsa ($7 for a 16 oz. jar) and Lumbre X-Hot Roasted Green ($9 for a 16 oz. jar).
I tried the hot chopped green chile, which also comes in mild and medium. The first thing I noticed was how natural and fresh it tasted, meaning it wasn’t salty, and no sugar was added. In fact, the only ingredients are lime juice, salt and garlic. Apparently, the green chile retains its freshness because it is picked when it is underripe.
The sauce goes well with everything, including chips, eggs, tacos and fried potatoes. It also was hot as advertised, and I enjoyed a nice afterburn in my mouth.
You can purchase Los Roast’s products on its website.
Photo courtesy of Los Roast
