That is a perfect match anywhere In New Mexico. What are you putting it in? Are you roasting/skinning the chile first?

Ahh. I now understand the question. I’ll have to try it. Thx for explanation.

I’ve not tasted the seasoning under discussion. I have only once seen the dried green chile, always the red. I keep 20+ lbs of frozen, roasted green Hatch chile in my freezer for frequent use; I was thinking the questioner might be using these in his sausage.

At some point I may try this seasoning pack on five lbs to give it a taste.

Well, beekeeper84, If I can win the Walton’s dehydrator I would consider the chile. At this point I just bought a roaster so the dryer is off the table for the moment. I’ve been roasting/freezing peppers of all sorts for my local community free lunches and dinners. We take farmers’ donated peppers, (mostly mild because this is North Carolina and they do not understand the beautiful effects of heat!) roast and freeze for later use in dishes for weekly (when we resume) meals. This save a lot of money when peppers are not in season around here.