Thanks again Melissa’s Produce for sponsoring this post with your amazing Hatch Chiles. You will find over 25+ amazing New Mexico Hatch Chile recipes here, and tons of tips on how to roast, prep, and freeze them at home.
With a short 2 month Hatch Chile season (mid-August through September), we then must wait 10 months for the next season to roll around! Let’s talk about how to find roasted hatch chile events near you at your local grocery store, or roast them at home so you can enjoy these delicious chiles all year long. Whether you buy them already roasted or do it yourself, the Hatch Chile has a loyal following of “chile heads” across the USA.
This post is sponsored by Melissa’s Produce.
All opinions are my own.
Where Does The Name Hatch Chile Come From?
Named after the original growing area in Hatch, New Mexico, authentic Hatch Chiles are truly a Southwestern favorite. No other chile is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces New Mexico.
What Makes Hatch Chiles So Special?
- Hatch Chiles (also known as New Mexico Chiles), are in season late summer (August) into the early fall of September. Since they are only available for a short time, they are super popular for many dishes in the Southwest and that is what all the hoopla is about!
- Hatch Chiles inspire a cultish frenzy among chile heads and it’s not hard to see why. Boasting intense sunlight by day and a still coolness during the night, the Mesilla Valley region they’re grown in gives this chile variety and unique flavor unlike any other.
- Hatch Chiles are peppery with a bright citrus finish with variations in spiciness from mild to medium hot.
- Hatch Chiles are grown in the valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy chile plants for most of the summer.
- Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile that’s unrivaled by any other.
Where Are Hatch Chiles Grown?
Authentic Hatch Chiles are a favorite Southwestern chile. These chiles are named after the original growing area in Hatch, New Mexico. Melissa’s Hatch chiles are grown in the Mesilla Valley just north of Las Cruces, New Mexico. They are well known, especially in the states of New Mexico, Texas, and Arizona.
What if I Can’t Find Hatch Chiles, What is a Good Substitute?
If you can’t find fresh Hatch Chiles, they are similar to Anaheim or California chiles. The one thing is they must be roasted to bring out their special flavor and taste, and to remove their tough outer skins. When Hatch chiles are not easily available in August, you can use green Anaheim chiles instead.
Also, look for dried Hatch Chiles, they are shelf stable for 12 months and can be ready to use in minutes, With just a quick toast and soak in water is all you need to re-hydrate dried chiles!
What Is A Hatch Chile Roast?
Hatch Chiles are roasted with high direct gas flames and heat in a roasting machine that turns the chiles constantly. Once they are dark black and blistered, they are put in plastic to start removing their tough outer skins. You don’t want to eat the skins on these chiles, it is thick and tough. This Hatch Chile roasting was at Gelson’s markets, and they sell both fresh and roasted Hatch Chiles ready to go in container boxes.
Where Do I Find Hatch Chile Roasts?
Hatch Chiles are becoming more and more popular every year, with local supermarkets hosting “Hatch Chile Roasts” where you can buy your fresh Hatch Chiles and have them roasted right in front of you! Check with your local supermarkets online, some in our area that offer roasts are Albertsons, Gelson’s, Bristol Farms, Pavillions, Safeway, and Smart and Final.
How To Pick The Best Fresh Hatch Chiles:
- choose bright green hatch chiles
- the skin of the hatch chile should be glossy
- pick firm hatch chiles with medium to thick flesh
- avoid chiles with soft spots or cuts
How To Store Hatch Chiles Prior To Roasting:
- Refrigerate, unwashed in a plastic bag for up to 5 days.
How To Roast Hatch Chiles At Home On The Grill:
- In a large bowl, rinse your Hatch chiles in cool water.
- Heat your grill on medium high, place your stainless grill tray over the burner. It isn’t necessary, you can grill the chiles right on the grill grate but helps to roast them more evenly.
- Space the Hatch chiles in a single layer, and turn using long tongs until black char blisters form on each side of the chiles.
- Transfer roasted chiles to a platter to cool. Some people place in a bag or other container that you can close – you want them to sweat. Mine peel just fine without this step.
- Allow the chiles to cool, then cut the stem end off first. Next, on a cutting board pull all the tough outer skin of the chiles off. Use a small waste bowl to discard the seeds, stems, and skin.
- Dice the clean Hatch Chiles into a small dice, and either use in your recipe or seal in an airtight freezer safe bag.
NOTE: If you plan to stuff your Hatch chiles, leave the stem on, remove the skin, and cut a slit to remove the seeds, or leave them in for extra heat.
How To Store Freeze Hatch Chiles Prior After Roasting:
- FoodSaver Bags: Dice the roasted Hatch Chiles, and store in airtight bags. FoodSaver bags are ideal, as you want to keep as much air out of the bag as possible because the chiles get mushy if ice crystals form on them. Good for up to 12-18 month in the freezer.
- Zip-Top Bags: Alternatively, use a small zip-top bag, and press all the air out before sealing and freezing. Good for up to 4-6 month in the freezer.
How Hot Are Hatch Chiles?
Some Hatch chiles are mild with heat levels similar to the Anaheim or poblano pepper (around 1,000 – 1,500 Scoville heat units); others can meet the heat of a serrano (8,000+ SHU). The mediums are near equal heat to a jalapeño pepper, somewhere in the 2,000 – 4,000 SHU range.
How To Make A Hatch Chile Ristra:
A Ristra is an arrangement of drying chile pepper pods, garlic bulbs, or other vegetables like onions. Typically, large chiles such as New Mexico Hatch Chiles and Anaheim peppers are used, although any kind of chile may be used to construct a ristra. Take a look at Chef Ida as she makes a beautiful Ristra, what a nice give to someone who loves to cook!
25+ Hatch Chile Recipes you will LOVE!
Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. They’re best enjoyed after being roasted and can be added to so many different recipes such as Hatch Chile Empanadas, Hatch Chile Quesadillas and even Hatch Chile Ice Cream!
- Hatch Chile-Glazed Chicken by A Communal Table
- Blue Cheese Stuffed Hatch Chile Burgers by Melissa’s Produce
- Roasted Hatch Chile Hummus by Three Olives Branch
- Fried Cheese with Hatch Chile Dipping Sauce by Melissa’s Produce
- 50 Best Hatch Chile Recipes On The Internet by Restless Chipotle
- Grilled Rib Eye With Hatch Chile Avocado Salsa by Cooking Chat
- Hatch Chile Grilled Cheese Sandwich by Melissa’s Produce
- Hatch Chile and Corn Fritters by A Communal Table
- New Mexico Hatch Green Chile Sauce by Culinary Ginger
- Hatch Chile Grilled Quesadilla by Melissa’s Produce
- Hatch Chile Deviled Eggs by Melissa’s Produce
- Hatch Chile Cheddar Egg Bites by What A Girl Eats
- Hatch Chile With Turkey by Cooking Chat
- Roasted Hatch Mac n Cheese by Melissa’s Produce
- Gluten Free Baked Hatch Chile Rellenos by Moon And Spoon And Yum
- Potato and Hatch Chile Au Gratin by Melissa’s Produce
- New Mexico Hatch Chile Casserole with Chef Ida’s Roasted Tomatillo Salsa by Melissa’s Produce
- Spiced Pork Stuffed Hatch Chile by The Flavor Bender
- Easy Hatch Chile Chocolate Chip Cookies by Melissa’s Produce
- Hatch Chile and Lemon Rice Salad by A Communal Table
- Hatch Chile-Cheese Biscuits by Melissa’s Produce
- Low Carb Hatch Chile Rellenos Casserole by What A Girl Eats
- Hatch Chile and Vanilla Bean Ice Cream by Melissa’s Produce
- Stuffed Roasted Hatch Green Chile by Chef de Home
- Shrimp Hatch Chile Jalapeno Poppers by Melissa’s Produce
- Hatch Green Chile Mashed Potatoes by Erica’s Recipes
- New Mexico Hatch Chile Dogs by Melissa’s Produce
More of my Hatch Chile Recipes you will love…
- Fire Grilled Hatch Chile Tomatillo Salsa by Delicious Table
- Roasted Hatch Chile Spicy Bloody Mary Mix by Delicious Table
More Delicious Melissa’s Produce Hatch Chile Recipes:
Crudite with Hot Hatch Chile Greek Yogurt
Grilled Baby Artichokes with Hatch Chile Dusted Hollandaise
Ground Beef Tacos with New Mexico Hatch Chiles
Hatch Chile Braciole with Bristol Farms Pasta Sauce
Hatch Chile Devils Food Cookies
Hatch Chile Farro Risotto
Hatch Chile Guacamole
Hatch Chile Jelly
Hatch Chile Sauce
Hatch Chile Smores
Hatch Chile Stuffed Roasted Pork Tenderloin
Lentil Baby Dutch Yellow Potato & Hatch Chile Soup
Meaty Cheesy Bread with New Mexico Hatch Chiles
New Mexico Hatch Chile Casserole with Chef Ida’s Roasted Tomatillo Salsa
Party Chili with New Mexico Hatch Chiles
Pretzel Bread Bites with Hatch Chile Mustard Spread
Quick Hatch Chile Salsa Fresca
Roasted Kale Sprouts and Cauliflower with Hatch Chile and Fresh Turmeric
Shredded Beef Burritos with New Mexico Hatch Chiles
Shredded Chicken Burritos with New Mexico Hatch Chiles
Veggie Cheesy Bread with New Mexico Hatch Chiles
Vibrant Summer Salad with Hatch Chile Vinaigrette
This post is sponsored by Melissa’s Produce.
All opinions are my own.
- 1 pound Hatch Chiles
- stainless steel grill tray
-
In a large bowl, rinse your Hatch chiles in cool water.
-
Heat your grill on medium high, place your stainless grill tray over the burner. It isn't necessary, you can grill the chiles right on the grill grate but helps to roast them more evenly.
-
Space the Hatch chiles in a single layer, and turn using long tongs until black char blisters form on each side of the chiles.
-
Transfer roasted chiles to a platter to cool. Some people place in a bag or other container that you can close - you want them to sweat. Mine peel just fine without this step.
-
Allow the chiles to cool, then cut the stem end off first. Next, on a cutting board pull all the tough outer skin of the chiles off. Use a small waste bowl to discard the seeds, stems, and skin.
-
Dice the clean Hatch Chiles into a small dice, and either use in your recipe or seal in an airtight freezer safe bag.
How To Pick The Best Fresh Hatch Chiles:
- choose bright green hatch chiles
- the skin of the hatch chile should be glossy
- pick firm hatch chiles with medium to thick flesh
- avoid chiles with soft spots or cuts
How To Store Hatch Chiles Prior To Roasting:
- Refrigerate, unwashed in a plastic bag for up to 5 days
How To Store Freeze Hatch Chiles Prior After Roasting:
- FoodSaver Bags: Dice the roasted Hatch Chiles, and store in airtight bags. FoodSaver bags are ideal, as you want to keep as much air out of the bag as possible because the chiles get mushy if ice crystals form on them. Good for up to 12-18 month in the freezer.
- Zip-Top Bags: Alternatively, use a small zip-top bag, and press all the air out before sealing and freezing. Good for up to 4-6 month in the freezer.
NOTE: If you plan to stuff your Hatch chiles, leave the stem on, and cut a slit to remove the seeds or leave them in for extra heat.
More of my Hatch Chile Recipes you will love...
- Fire Grilled Hatch Chile Tomatillo Salsa by Delicious Table
- Roasted Hatch Chile Spicy Bloody Mary Mix by Delicious Table
People ask me all the time what I love about Hatch Chiles, and I think you now can understand what all the buzz is about! Thanks again to Melissa’s Produce for our partnership, and for the many great Hatch Chile products available in our markets nationwide. So many recipes, and ways to enjoy them, but Hatch Chile season is short so enjoy it and stock up with some of the tips we talked about here today.
Happy Hatch Chile season!
All The Best Dishes,
Lisa
XO
This is AWESOME! Thanks, Lisa!! I actually just picked up my first ever hatch chiles last night after being convinced to try them by an employee at the grocery store. I’ll have to try one of these recipes ASAP!
Lisa – awesome post. I have the Hatch fever and stalk my local Michigan store which has the roaster for five whole weeks this summer. Love Melissa’s. Love this feast. Great info on how to use and store etc in your post. Well done! Katy
Hey Katy!!!! Awww thank you so much, they are all the rage, many of our markets in So Cal are roasting them out in front and selling them ready to take home! Fun post to put together, hope you are well my friend! XO
What great information! So many delicious things to make I hardly know where to start!
Cathy! Thank you very much for your kind words, fun right?…you have some amazing Hatch Chile recipes! (Let me know if you want me to add a couple into this post and I will!) Huge Hugs…