Los Roast New Mexico Roasted Chile
Los Roast New Mexico Roasted Chile Los Roast New Mexico Roasted Chile Los Roast New Mexico Roasted Chile Los Roast New Mexico Roasted Chile Los Roast New Mexico Roasted Chile

Hails from: Portland, Oregon by way of Hatch, New Mexico

Enjoys: Skillet dinners, quesadillas, breakfast burritos

Made in small batches by: Jesse Sandoval and Marshall Berg

You've heard of state mottos, state birds, and state songs, but what about state questions? New Mexico has one and it's, 'red or green?'. That's right, chile is so sacred in New Mexico it's codified by law. It's no wonder then that Albuquerque and Santa Fe natives Jesse Sandoval and Marshall Berg quickly bonded over their home-state's famous cuisine when met living in Portland, Oregon.

Los Roast was hatched as a spin-off from the food cart Jesse started in 2009, Nuevo Mexico. His food received rave reviews and became hugely popular but finding a local supplier for the most important ingredient - chile - was impossible, and shipping small quantities of frozen green chile from New Mexico was unpredictable and expensive. Enter Marshall. Borrowing space in his college metal shop he built a roaster so they could roast and stockpile chile for the season ahead. It worked and Jesse and Marshall soon realized the true opportunity lay not in the food cart but in a shelf-stable product line. They welded the roaster into a truck-bed trailer for mobility, ordered a ton of chile (literally!) from Hatch and had it delivered to Jesse’s driveway. They roasted non-stop for the short harvest season, and toured the roaster at local street fairs.

In 2014 Los Roast became the first company operating outside of New Mexico to have their green chile verified by the New Mexico Department of Agriculture and is currently the only out of state company producing New Mexico Certified chile.

Details: Duo includes two 16oz jars of Los Roast New Mexico chile -

  • Green Chile (mild) - Green chile retains the freshness of growth because it's picked in an unripened state. When roasted, the water filled glands of the fresh chile steam out, blistering the skin. The hard membrane of the pepper breaks down and what remains is a smokey, spicy chile, soaking in its self-produced oils. The spice of green chile starts slow but builds quickly in intensity, lending to its addictive nature. The more you eat, the more spicy it is, and the only cure is to eat more!
  • Red Chile - Red chile is left on the vine to fully mature. The pepper slowly turns red, and begins to wilt under the New Mexico sun. Once fully ripened they are picked and dehydrated further, traditionally on long, handmade ristas and now in commercial machines. Once completely dried, the whole peppers are usually stone ground into a fine red powder. Red chile has a deep earthy flavor and a very forward spice. The boldness of red chile can be compared to a rich dark chocolate or a deep red wine and pairs excellently with beef and pork.