There’s a particular smell in late summer in southern New Mexico. The air turns sharp and smoky. Roadside roasters spin wire drums full of green chiles over open flame. Locals line up with paper sacks, waiting for that first blistered batch of the season.
That’s where this jerky begins.
Mojave’s Hatch Green Chile jerky isn’t built around heat for the sake of it. It’s built around place. The chiles are sourced directly from Hatch, New Mexico — ground zero for some of the most respected chile fields in the country. When they’re roasted, they develop that unmistakable character: smoky, earthy, a little sweet, and just enough heat to remind you it’s alive.
Paired with carefully dried beef and a small-batch process, the result isn’t loud. It’s layered. Savory beef first. Then the green chile rolls in — deep, warm, and honest. The kind of flavor that lingers without overwhelming the meat.
This is jerky made with restraint and intention.
No sugar.
No nitrates.
No preservatives.
No soy.
Just beef, real Hatch chiles, and the patience to do it properly.
It’s naturally gluten-free, keto-friendly, high in protein, and low in fat — but that’s not why you reach for it. You reach for it because it tastes like somewhere real.
This is the Southwest in a bag. Smoke, desert air, and honest craft — captured in every bite.
