If you love or have been eating spicy food, you’ve probably come across the famous Hatch chile—an ingredient in the New Mexican cuisine known for its balanced heat and smoky flavor.
Grown in New Mexico’s fertile soil, these chile peppers are widely used in the kitchen to bring an earthy kick to every dish. Learn more about what makes the Hatch chile special in this comprehensive guide.
All About Hatch Chile
To answer the question, “What is Hatch chile?” It’s a New Mexican chile pepper grown in Hatch Valley, near Las Cruces in New Mexico. The term “Hatch” means the area where they’re grown rather than a particular variety.
These peppers are known for their unique flavor and heat, which comes from the area’s rich desert soil, warm days, and cool nights.
Quick Facts About Hatch Chiles
- Type: A variety of the New Mexican chile related to Anaheim and Mexican chiles.
- Flavor: Smoky, mild to hot (depending on the heat level), and slightly sweet.
- Color: Green chiles early in the harvest season and red chiles when they’re fully ripe.
- Season: Peak Hatch Chile season is from July to late October.
Green or Red: Hatch Chile’s Two Sides
Locals in New Mexico often ask “red or green” when it comes to Hatch chiles. It’s more than color—it’s about personal taste.
These are some facts you need to know about the two chiles:
Hatch Green Chile
- These are picked early in August or September.
- They have a fresh, grassy flavor, and a mild to medium heat level, which are perfect if you like spice to a moderate degree.
- They’re usually roasted over an open flame to remove the skins.
- Hatch green chile is used in burritos, salsa, and enchiladas.
The green ones are best consumed if you love roasted peppers with just enough spice level to perk up your every meal.
Hatch Red Chile
- They’re left to ripen for a longer time and then dried into chile pods.
- These peppers are sweeter and hotter than the green ones.
- They’re usually made into red chile sauce or powder for stews and New Mexican sauces.
- They add a deep, rich taste to meats, burritos, and enchiladas.
Both types of chiles are delicious. If you have a hard time deciding which one to get, you may ask locals to prepare your meal “Christmas-style”—a mix of green and red chiles.
Understanding Hatch Chile Heat Levels
You may think all Hatch chiles are equally hot, but they’re not. The heat level depends on the season, variety, and conditions like frost or rainfall.
The Scoville scale measures spice level in Scoville Heat Units (SHU). Here’s a short breakdown:
- Mild varieties, such as the Big Jim, are between 1,000 and 2,500 SHU.
- Medium varieties are spicy at around 4,500 SHU.
- Hotter types, such as the Sandia, can measure 8,000 SHU in spiciness.
These various types of Hatch green chile are a great option for those who want to try spicy food after a long while or for those who want spicier food than usual.
The Art of Roasting Hatch Chiles
Roasting is the best secret for bringing out the signature Hatch flavor. Each late summer, towns in New Mexico, especially Santa Fe and Albuquerque, fill the air with the smell of roasted chiles cooked in an open flame.
Here’s how you can roast them at home:
- Place your fresh Hatch green chiles on a grill or over a gas flame.
- Turn the chiles often until the skins blacken and char.
- Put your chiles in a covered bowl for 10-15 minutes to steam and loosen the skins.
- Once they’re all cool, peel off the skin and remove seeds if you want.
If you can’t visit New Mexico in summer, you can buy frozen, peeled, and roasted Hatch chiles online or from your nearest store.
Cooking with Hatch Chiles
These peppers can be used in many dishes. Their heat and flavor are a must-have in New Mexican and Mexican cuisine.
Try these recipes with Hatch chiles:
- Hatch Green Chile Enchiladas: Layer onions, cheese, and green chile sauce to revamp a Southwest classic.
- Chile Con Carne: Mix Hatch red chile sauce with spices, beef, and onion for a hearty mealtime.
- Salsa Verde: Mix onions, lime, and roasted green chiles for a fresh, zesty recipe.
- Stuffed Hatch Peppers: Fill the Sandia or Big Jim varieties with rice, beans, and cheese. Bake or grill them for maximum taste.
Add Hatch chiles to your stews, soups, and egg dishes like breakfast burritos or scrambled eggs to give your food that New Mexican touch with every bite.
Why Use Hatch Chiles in Your Cooking
If you like flavor with small hints of heat, Hatch chiles are the new secret ingredient to achieving that kind of taste. Whether you want the red or green, fresh or frozen, they bring warmth and intricacy to your staple dishes.
These peppers are easy to roast, peel, and use. They also freeze well, so you get to enjoy the Hatch Valley taste all year.
So if you’re craving something Southwestern or any other spicy food, add Hatch chiles to your favorite dishes for an instant spicy kick.
Conclusion
The Hatch chile is a symbol of New Mexican cuisine and culture. It continues to appear in more kitchens worldwide and excites spicy food lovers. Whether you like them roasted or in sauces, the flavor of a true Hatch chile is truly unforgettable and iconic.