New Mexico State University’s Chile Pepper Institute holds summer sale


WRITER: mrrutter
CONTACT: Adan Delval, 575-646-3028, cpi

NMSU’s Chile Pepper Institute is celebrating Independence Day and more than 10 years of Institute support from Doug Renfro and Renfro Foods Inc. with a summer sale.

Ghost peppers, nacho cheese, salsa and barbecue sauce are each $3. The summer sale also includes any online purchases of these items. The sale will run until July 30 or while supplies last.

“Mrs. Renfro’s Ghost Pepper Salsa, Nacho Cheese and BBQ have a unique smoky flavor. The nacho cheese is one of our best sellers here at the Institute. All three products will make any summer celebration a tasty one,” said Adan Delval, program specialist at the Chile Pepper Institute.

Renfro Foods Inc. is a privately owned and award-winning food producer of salsas, sauces and relishes since 1940. The company is owned and managed by second and third generations of the Renfro family in Fort Worth, Texas.

The Chile Pepper Institute’s relationship with Doug Renfro began when he saw someone at an Albuquerque trade show wearing a Chile Pepper Institute T-shirt.

“From there a connection was made between Doug and us and now he is currently a member of the Chile Pepper Institute’s Development Leadership Council,” Delval said.

Renfro Foods Inc.’s products follow a national trend and rank high on their portfolio.

“We continue to see a growing national trend of consumers wanting ‘extra hot, but with flavor’ products. Our Mrs. Renfro’s Ghost Pepper Salsa is our number four item out of 32 in our portfolio. Our Ghost Pepper Nacho Cheese Dip is number nine, which still amazes us! We’ve always enjoyed our relationship with Dr. Paul Bosland and the Chile Pepper Institute and we look forward to many more years of collaboration and learning,” Renfro said.

Renfro attends the Chile Pepper Institute’s New Mexico Chile Conference on a regular basis and established the connection between the Institute and Renfro’s Food Inc.

“Doug reinforces NMSU’s efforts to develop and maintain public/private partnerships. It is important for the Chile Pepper Institute to have these types of partnerships because it helps to keep the legacy of Fabian Garcia, one of NMSU’s pioneering researchers and horticulturists, alive,” Delval said.

The Chile Pepper Institute is located in Room 265 in Gerald Thomas Hall. They are open from 8 a.m. to 5 p.m. Monday through Friday and 24/7 online at cpi.nmsu.edu.

For more information call 575-646-3028 or email cpi.

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