Hatch Chile Recipes

Love Hatch chiles? Here are some delicious and spicy Hatch chile recipes. If you’ve been following me for any length of time, you know how much I love Hatch chiles! This ubiquitous New Mexican chile was virtually unheard of outside the Southwest 20 years ago. But now, you can find roastings all over the country any time from early August to September! I’m not certain, but I guess that their rise in popularity might have something to do with social media?

If you there are no roastings in your town, you can most likely find fresh Hatch chiles in your local grocery stores and roast them yourself at home. A few weeks ago I again visited in Melissa’s Produce Los Angeles for a roasting and seminar on Hatch green chile.

We sampled a variety of products Melissa’s sells all over the country made with these deliciously popular green and red chiles. Whether you like mild chiles or spicy flavor, there is a Hatch chile to satisfy everyone.

What are Hatch green chiles?

While chile varieties grow throughout the Southwest and California, only chiles grown in the Hatch Valley of New Mexico can be labeled “Hatch chiles”. The New Mexico chile was first grown by Pueblo and Hispano settlers in the Spanish and Mexican territories of Santa Fe de Nuevo México. The topography of the Hatch Valley, combined with the nutrient rich soil and temperature fluctuations give the valley the unique growing conditions.

chile ristras. — Chiles are made into ristras. Santa Fe, New Mexico.

The temperature drop in the evening is what contributes to its thick flesh and earthy flavor. The heat level of Hatch peppers can range from mild to extra hot depending on the variety. For more information on Hatch chiles, you can read more here at the Hatch Chile Store. They sell chiles ranging from the mild Machete Joe to the medium heat Big Jim, hot Sandia, and the extra hot X-Lumbre. Choose mild green chile peppers with medium-low heat if it’s your first time trying Hatch chile.

What is the difference between Hatch chile peppers and other chiles?

The micro-climate, soil or terroir of the Hatch Valley is what gives Hatch chilies their unique and delicious flavor. The Anaheim pepper is a similar variety, but if it’s not grown within the Hatch Valley it cannot be classified as “Hatch.”

Anaheim chile peppers are also very mild. The fields are planted with Hatch varieties depending on their spice levels, and each year’s weather conditions can affect the flavor and heat level just as wine grapes change from year to year.

When is Hatch chile season?

Just as all peppers do, Hatch chiles change from green to red as they ripen. Hatch chile season typically runs late summer, from early August to late September, but depending on the weather conditions, can occur as early as mid-July. There is usually limited availability, so it helps to go on the Melissa’s website for your local grocery store and their roasting times. If possible, you can often reserve a case or two in advance. You’ll also find a variety of Hatch products from Hatch chile popcorn and salsa to red Hatch chile seasoning.

How do you roast Hatch chiles?

While it’s easier to find pre-roasted chiles at your local farmer’s market or grocery store, they’re not difficult to roast at home. How much should you buy? When we first began buying them 20 years ago, we’d just get 5 pounds and roast them at home. Because of the surge in popularity in the last 10 years, the number of stores holding roastings has increased, we can now buy a pre-roasted case to last us the year. There are a couple of ways to roast them.

Ideally an open flame is best. If you have a bbq or grill you can roast a few pounds at a time. Roast the peppers over medium-high heat until they are blackened and blistered all over. Turn the chiles to ensure they are roasted on all sides.

You can also roast them in a 425 degrees F. oven on a baking sheet, turning them until they are charred and blistered all over.

Once they are blackened, place them in a brown paper bag or plastic bag to steam. This will help loosen the skin before removing. Next decide how many you are going to eat immediately and how many you’ll be freezing. Once they are cool, the skin slips off easily. If you’re sensitive to the heat of the seeds, use Gloves. And whatever you do, don’t touch your eyes!

roasted, skinned and seeded chiles. — Roasted, skinned and seeded chiles.

Can you freeze roasted chile peppers?

Yes! To freeze roasted chile peppers, you don’t need to bother skinning them. Once they are roasted, place them in zip lock bags, once they are cool enough to handle. Flatten them out and press out any air. Seal the bags and freeze flat. After defrosting, the charred skins will easily slip off.