Mizkan America Food Ingredients Division has announced the addition of Hatch Valley Roasted chiles to its line of pepper products.
Sourced from the famous farmlands of Hatch Valley in New Mexico, where the perfect blend of soil and climate makes these chiles some of the best-tasting in the world, the Mizkan Hatch Valley Roasted chiles are field-picked, destemmed, washed, roasted and steam-peeled before they are diced into 3/8” pieces.
The chiles are acidified, heated to pasteurization temperature and then filled into 55-gallon bags which are sealed while the chiles are still hot to retain optimal flavor. The chiles are then cooled as quickly as possible to provide a firm-textured, commercially sterile, finished product.
Available in the 55-gallon bags, packed in plastic drums, the chile product can be stored in room temperature in a dry area for up to 2 years. Mizkan Hatch Valley Roasted chiles are Kosher (Orthodox) and Pareve.
Mizkan Food Ingredients sales and marketing executive director Dave Sackett said: “Our Hatch Valley pepper growers pick the chiles at the height of ripeness so that we can provide the best in flavor and selection.
“The Hatch chile ranges from a mild-to-medium heat with a Scoville rating between 0 to 300, making it very versatile for manufacturers to include in formulations.”
Sackett notes that the 2016 crop was accelerated by warm weather in June and July, yielding an excellent growing season and an abundant crop. From Mizkan’s plant in New Mexico, Mizkan is the largest processor of jalapenos in the U.S. and the largest green chile processor in the world.
“Our Deming, New Mexico plant has extensive knowledge of pepper harvesting and processing,” said Sackett. “The in-demand Hatch Valley chiles are an extension of our pepper line and are an excellent way to add heat and texture to sauces, salsas, stews, soups and more.”
Mizkan currently offers to food manufacturers various forms and pack sizes of green chiles, chipotle chiles, tomatillos, jalapenos and red jalapenos.
