Hatch chiles are a beloved staple of Southwestern American cuisine known for their delicious flavor and mild-to-medium heat level. Also called Hatch peppers or New Mexico chiles, these iconic vegetables have a devoted following and inspire passionately loyal fans. So what’s behind the incredible popularity of Hatch chiles? Here’s a look at why they are such a big deal.
What Exactly Are Hatch Chiles?
Hatch chiles refer specifically to green chile peppers grown in the Hatch Valley region of southern New Mexico. This is a unique agricultural zone along the Rio Grande river with an ideal climate and soil for growing chiles. The pepper varieties grown here include Anaheim, Big Jim, Sandia, and many others. All authentic Hatch chiles will be labeled with their specific pepper type along with the name “Hatch.”
These chile peppers are harvested by hand in late summer, when they have turned from green to red or brown on the plant. They are quickly roasted to prevent spoilage, which also enhances their flavor. The skins are removed before the peppers are chopped or ground into salsas, sauces, dips, and other products. Hatch chiles can also be purchased fresh, frozen, or canned.
What Makes Hatch Chiles So Special?
Hatch chiles are prized for their complex flavor that balances notes of earthy, smoky richness with subtle sweetness and just enough heat. Each pepper variety has its own distinct qualities while maintaining a signature Hatch taste:
- Anaheim – Mildly spicy with a hint of citrus
- Big Jim – Medium heat with smoky caramelized flavors
- Sandia – Crisp, grassy taste with medium spice level
- Joe E. Parker – Rich smoky flavor with more potent heat
In addition to their incredible flavor, Hatch chiles offer an exceptionally smooth, almost buttery texture that makes them perfect for sauces, dips, fillings, and more. This adaptability enhances their versatility as an ingredient.
When is Hatch Chile Season?
The special microclimate of the Hatch Valley allows for a growing season of only 100 days. This short window means fresh Hatch chiles are available for just a few weeks each year. The season typically runs from late July through the first weeks of September.
During this time, Hatch chiles are abundant at grocery stores, farmer’s markets, roadside Hatch chile stands, and restaurants throughout New Mexico. Local businesses celebrate with Hatch chile festivals and special menus featuring Hatch chile dishes. For fans, it’s a festive time to enjoy Hatch chiles until the season ends.
Hatch Chile Harvesting Traditions
Harvesting Hatch chiles is a beloved tradition in New Mexico. Many local families make a day of traveling to Hatch Valley farms and picking their own peppers by hand straight from the fields. The peppers are then roasted right on the farms in giant rotating drums before taking them home. Roasted and peeled chiles can be frozen or canned to enjoy year-round.
For those who can’t make the trip, Hatch chile roasting events are hugely popular in towns across the region. Parking lots fill with grills billowing smoke as fresh chiles are roasted in massive batches to take home. The smell of roasting Hatch chiles permeates the air, signaling the seasonal festivities.
Where to Find Hatch Chile Products
Enthusiasts can find many types of Hatch chile products to enjoy when fresh peppers are out of season:
- Frozen – Whole roasted peppers or chopped
- Canned – Diced, sauces, salsas, chilies
- Jarred – Salsas, hot sauces, chilies, relishes
- Powders – Ground chile powder, flakes, rubs
Look for the “Hatch” name to ensure authentic New Mexican chile pepper flavor. Popular brands include Bueno, Cervantes, and Hatch Valley.
How to Cook with Hatch Chiles
When fresh Hatch chiles are in season, they can be used in many ways:
- Chopped raw – In salsas, sauces, dressings, dips
- Grilled or pan roasted – Blister skins, add flavor
- Stuffed – With cheese, meat, grains
- Added to dishes – Soups, stews, casseroles, eggs, meats
- Blending into sauce – Chile relleno, enchilada, tamale sauce
For preserved and processed Hatch chiles, stir salsa, sauce, or chopped peppers into dips, dressings, chilies, stews, and more. Use powders to season meat, eggs, roasted vegetables, etc. Follow recipes from brands for ideas.
Popular Hatch Chile Dishes
Here are some beloved ways Hatch chiles are used in Southwestern cooking:
| Dish | Description |
|---|---|
| Chile Relleno | Roasted, stuffed Hatch chile with cheese |
| Breakfast burrito | Eggs, potato, cheese, Hatch chile sauce |
| Green chile stew | Chunky pork stew with Hatch chiles |
| Hatch chile mac & cheese | Macaroni & cheese kicked up with Hatch chiles |
| Carne adovada | Pork simmered in red chile sauce |
| Hatch chile cornbread | Cornbread made with fresh Hatch chiles |
Hatch Chile Festivals
Annual Hatch chile festivals celebrate the crop, culture, and cuisine of New Mexico’s famous peppers. The whole community joins in the festivities!
Popular events include:
- Hatch Chile Festival – Live music, chile ristra contest, recipe contest, held since 1971 in Hatch, NM
- Whole Enchilada Fiesta – Enchilada cook-off, salsa tasting, Mariachi bands, in Las Cruces, NM since 1981
- Chimayo Chile Fiesta – Traditional chili roasting, live entertainment, crowns “Ms. Chile Pepper”, in Chimayo, NM
These lively festivals celebrate community, local agriculture, and the addictively delicious flavors of Hatch chiles!
The Hatch Chile Craze
Over the past decade, Hatch chiles have exploded in popularity across the United States. Their unique flavor and appeal as an emblem of New Mexican identity have made them irresistible to chile fans nationwide. Coveted fresh Hatch chiles are now shipped to grocery stores well beyond the Southwest every late summer.
Hatch chiles have become a beloved pantry staple. Salsa, chili powders, canned chilies, and sauces made with the peppers are best-selling products. Thechiles’ signature taste enhances everything from burgers to cornbread to mac and cheese. Their mild heat level makes them friendly and approachable to new chile fans. It’s easy to understand why Hatch chile mania has swept the country!
Are Hatch Chiles Spicy?
While packed with flavor, most Hatch chile varieties are only mildly to moderately spicy on the Scoville scale, measuring 1,000 to 8,000 Scoville heat units. By comparison, a jalapeño can hit 8,000 units. So for most people, Hatch chiles offer an enjoyable but not painfully fiery experience.
However, a few Hatch chile types do bring more heat. Sandia, Barker, and Big Jim can reach the lower range of a jalapeño. And specialty hot Hatch varieties like Inca and Numex Suave Orange can reach 30,000+ units to rival a habanero.
So there are Hatch chiles to suit every preference from mild to hot. Their range of heat levels adds to their versatility in the kitchen.
How Are Hatch Chiles Graded?
Hatch chiles are graded by their heat level, which is influenced by growing conditions each season. The official heat grade is certified by New Mexico State University’s Chile Pepper Institute. Here are the ratings from mildest to hottest:
- Mild – 1,000 to 1,500 Scoville units
- Hot – 2,500 to 5,000 units
- Medium – 1,500 to 2,500 units
- Extra hot – 5,000+ units
Keep an eye out for the heat grade when buying fresh Hatch chiles so you know what you’re getting! Mild and medium offer the classic Hatch experience.
Conclusion
It’s easy to taste why Hatch chiles inspire such devotion. Their complexity, texture, adaptability, and touch of heat make them a Southwestern staple with well-deserved fame. As the short harvest season approaches each summer, Hatch chile fever sweeps New Mexico and beyond. These special peppers bring beloved tradition, festivity, and most importantly, unbeatable flavor!