In New Mexico, late summer comes with the irresistible aroma of roasting Hatch chiles. Grown only in the fertile Hatch Valley, these legendary peppers add smoky, sweet flavors to your recipes. Here you’ll find tips for roasting, storing and cooking with these short-season favorites.
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I’ve been a lover of Hatch chiles since I saw them roasted in big metal drums at a Colorado farmer’s market. It’s a bold scent you can’t miss. Once I got back to California, I started seeing fresh bags of these green peppers. Now every year, I look for them at the start of August.
The popularity also means that Hatch chiles hold a special place in New Mexico’s identity as the official state vegetable, the state aroma and even the subject of the official state question. The official answer, of course, is “Christmas,” meaning a combo of both red and green chile sauce.
Hatch Chiles Basics
- Only from Hatch Valley, New Mexico: The unique soil and climate create unmatched flavor.Chiles are only grown in Hatch Valley, New Mexico.
- Flavor Range: From mild to extra hot, smoky, earthy, and slightly sweet.
- Seasonal: Grab your chiles from August through September, the season is short.
- Prep tip: Roast Hatch Chiles over an open flame until blistered, then steam and peel.
Table of contents
What Are Hatch Chiles?
Hatch chiles are a New Mexico chile — New Mexicans spell it chile, not chili — grown explicitly in the Hatch Valley, where fertile soil, hot days and cold nights promise a plentiful and delicious harvest. There are several different varieties, all descended from the New Mexico No. 9 chile pepper.
Pueblo and Hispanic farmers had cultivated peppers in what is now New Mexico for centuries. At the end of the 1800s, horticulturist Dr. Fabián García developed No. 9 to create a mildly spicy, blight-resistant pepper. He provided the seeds to farmers in 1913, and the cultivar quickly became a dominant ingredient in New Mexican cuisine.
But it is the taste of New Mexico chiles that sets this pepper apart from others. Hatch chiles have an incredible depth of flavor. Earthy notes and a combo of fruitiness and smokiness give this pepper a vibrant flavor that has made green chiles a favorite in New Mexico and beyond.
How Hot Are Hatch Chiles?
New Mexico chiles have a wide variety of heat ratings, spanning from 0 to 100,000 SHU on the Scoville scale. Some of the most common varieties, New Mexico 6-4 and Sandia, are mild at about 1,500 SHU. This is similar to a poblano pepper, offering a lot of flavor and only a little heat.
The Chile Pepper Institute at New Mexico State University developed the XX Hot variety for those who like it spicier. This pepper is about 65,000 SHU, similar to a Thai chili pepper.
The spiciness of individual peppers also depends on when growers harvest them. Green chiles are generally milder but get hotter as they ripen to red.
When purchasing chiles from the grocery store, they may have labels indicating their heat. If you prefer your dishes mild, it is best to start with smaller amounts when cooking and add more, tasting as you go, until your dish reaches the right heat level.
Popular Hatch Chile Recipes
Chiles can be incorporated into recipes whole or diced. The most popular way to serve Hatch chiles is as a green chile sauce, which can top or flavor almost anything. Powdered chiles, often made from ripened red chiles, are another way to add a punch of chile flavor to a dish.
Traditional Hatch Chile Recipes
The bold flavors of these peppers work in everything from classic New Mexican dishes to more creative modern meals.
“Chile rellenos,” or stuffed chiles, can be made using Hatch chiles. Fill them with cheese or diced pork, following New Mexico tradition, and dip them in an egg batter before frying.
As a sauce, green chile is a standard New Mexico condiment alongside enchiladas, burritos, hamburgers and french fries. In Hatch, New Mexico, the famous Sparky’s serves an award-winning green chile cheeseburger. You can make your own green chile burgers at home by adding green chile to your favorite grilled or cast iron skillet burgers.
Our Favorite
Incorporate Hatch Chiles Into These Recipes
Where To Buy Hatch Chiles
Besides farmers’ markets, many grocery stores sell New Mexico green chiles in August and September. Roadside stands in New Mexico, Colorado, and nearby states are also popular for roasted chiles. Canned and frozen Hatch chiles are available throughout the year.
“Hatch chile season is short, so when I find them at the store or farmer’s market in September, I always grab a couple of bags to roast and freeze. I love using them in salsa, chili and pinto beans for their smoky flavor. But be careful — they range from mild to hot.”
— Heidi Bruaw, Real Life of Lulu
Although some growers outside the Hatch Valley market their chiles under the Hatch name, you will find a certification label on authentic Hatch chiles. Likewise, chiles grown in New Mexico will have a label to indicate that.
Hatch Chiles Outside Of New Mexico
Other states grow New Mexico chile varieties, though they aren’t officially Hatch chiles:
- Anaheim pepper – mild, grown in California.
- Numex Mirasol – grown in southern Colorado.
How To Roast Hatch Chiles
Most New Mexicans roast their Hatch chiles before cooking. Many markets, roadside stands and grocery stores offer roasting services, using a large metal drum turned over open flames. But you can roast them at home too:
But you can roast at home, too:
Oven: 400°F for 20 minutes on a foil-lined pan until skins blister.
Grill: Medium heat, turning the peppers until blistered.
After roasting, place peppers in a sealed bag for 20 minutes to steam, then peel. You can easily peel the skins off once they are cool enough to handle.
Pro Tip: Save yourself from chile burn—gloves are your best friend when handling roasted Hatch chiles.
Storing Your Roasted Hatch Chiles
You can store your roasted and peeled Hatch chiles in a sealed container in the fridge for up to a week. But with green chiles only available a few weeks of the year, freezing peppers is a great idea. Once the peeled peppers are cool, put them in sealed freezer bags and store them in the freezer for up to six months.
Bring some spice to your life with Hatch chiles. From chile rellenos to green chile cheeseburgers, these New Mexican peppers bring smoky, spicy magic to your recipes. Make sure to stock up while they are in season. Roast a batch and make sure to freeze some for later.
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven® sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
This article originally appeared on Food Drink Life.
