The Fresh Chile Company in Las Cruces, New Mexico, according to owner Randy McMillan, started from a culinary family tradition. One year it was Red Chile season in Hatch, New Mexico, and Randy’s father, Arnold McMillan, who loves food and loves to cook came up with the idea of using fresh, crisp Hatch Red Chile right off the Chile Vine instead of traditional Dried Red Chile Powder or Dried Red Chile Pods for his Sunday Red Enchilada Sauce.
Everyone loved that unique and great tasting McMillan Red Chile Sauce. But there was one problem: the fresh, crisp, Red Chile was a crop of about a month or so. That meant that if they were to enjoy these Sunday Red Chile Enchiladas, they would have to save and store some of the Red Chile for later use. And they did. They followed the western tradition of canning food. Actually, they bottled it, but then they had the delicious Red Chile Sauce even months later.
When Randy became an adult, he continued the Fresh Red Chile tradition in his house with wife Carol and they would bottle some of the Fresh Red Chile during the month of harvest for later.
Love this Podcast? Check out our website at The Fresh Chile Company. Also, check us out on Facebook, Instagram, Twitter, and YouTube! Follow this link to get 15% off of your next order: Podcast15
The Fresh Chile Company in Las Cruces, New Mexico, according to owner Randy McMillan, started from a culinary family tradition. One year it was Red Chile season in Hatch, New Mexico, and Randy’s father, Arnold McMillan, who loves food and loves to cook came up with the idea of using fresh, crisp Hatch Red Chile right off the Chile Vine instead of traditional Dried Red Chile Powder or Dried Red Chile Pods for his Sunday Red Enchilada Sauce.
Everyone loved that unique and great tasting McMillan Red Chile Sauce. But there was one problem: the fresh, crisp, Red Chile was a crop of about a month or so. That meant that if they were to enjoy these Sunday Red Chile Enchiladas, they would have to save and store some of the Red Chile for later use. And they did. They followed the western tradition of canning food. Actually, they bottled it, but then they had the delicious Red Chile Sauce even months later.
When Randy became an adult, he continued the Fresh Red Chile tradition in his house with wife Carol and they would bottle some of the Fresh Red Chile during the month of harvest for later.
Love this Podcast? Check out our website at The Fresh Chile Company. Also, check us out on Facebook, Instagram, Twitter, and YouTube! Follow this link to get 15% off of your next order: Podcast15