Last Updated August 4th, 2023 at 12:35 pm by Lisa
You will find over 80+ amazing New Mexico Hatch Chile recipes here, and tons of cooking tips on how to roast, prep, and freeze them at home.
With a short 2-month Hatch Chile season from mid-August through late September, we must wait 10 months for the next season to roll around! Let's talk about how to find roasting 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, Hatch Peppers have a loyal following of "chile heads" across the USA.
Why Are Hatch Chile Peppers So Special?
- Also known as New Mexico Chiles, they are in season in summer from late 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!
- These inspire a cultish frenzy among devoted chile heads who make a big deal about Hatch green chile peppers. 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.
- Peppery with a bright citrus finish with variations in spiciness from mild to medium-hot.
- Grown in the Hatch Valley region of New Mexico, 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 peppers on leafy chile plants for most of the summer awaiting harvest time.
- Chefs say that the intense sunlight and cool nights in the Hatch Valley of New Mexico result in a uniquely flavored chile that's unrivaled by any other.
Where does the name come from?
Where are they grown? Authentic Hatch Chiles are a favorite Southwestern chile and are named after the original growing area in Hatch, New Mexico.
Hatch is widely known as the chile capital of the world for growing a wide variety of fresh chile peppers and is most famous for the New Mexico green Hatch chiles.
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.
Today, most are grown in the Mesilla Valley just north of Las Cruces, New Mexico. Well known, especially in the states of New Mexico, Texas, and Arizona, and used in many different dishes.
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How to pick fresh green chiles?
In Southern California, during Hatch green chile season I was able to buy them right in the grocery store. And they were roasting them out front in a fire roaster, and selling them both fresh whole chiles and char roasted and ready for recipes. You can also take a look online at the Hatch Chile Store for all kinds of chile products. When buying them fresh, look for the following:
- choose ones with a bright green color
- the pepper chile skin should be glossy, not dull
- pick firm chiles with medium to thick flesh
- avoid chiles with soft spots or cuts
How To Roast Hatch Chiles On The Grill
So many new recipe ideas are here for you like salsas, main dishes of mac and cheese, and even bloody mary mix are some of the many new ways to enjoy them. With a short season, stock up on these seasonal chiles, and get all the tips and the best way
How To Store Prior To Roasting
Refrigerate, unwashed Hatch chilies in a plastic bag for up to 5 days. Or 1-2 days at room temperature.
Prep For Grill Roasting
- In a large bowl, rinse your chiles in cool water.
- Heat your grill to medium high, and 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.
- Place chiles in a single layer, and use tongs to turn them until black char blisters form on each side of the chiles.
How To Make Grilled Hatch Chiles
STEP 1: Transfer the roasted peppers to a platter to cool. Some people place them in a bag or other container you can seal, or a covered dish with plastic wrap to make them sweat. Mine peeled just fine without this step.
STEP 2: 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.
STEP 3: Dice the clean chiles into small dice, and either use in your recipe or seal in an airtight freezer-safe bag in the freezer - see below for more storage tips.
STEP 4: Freeze and store processed chiles for use all year long. You can use a freezer bag or Food Saver vacuum bags. Look below for more ideas for frozen chiles.
What is a good substitute for Hatch Chiles?
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 they 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 roasting was at Gelson's markets, and they sell both fresh and roasted ready to go in container boxes.
Where Do I Find Hatch Chile Roasts?
Becoming more and more popular every year, local supermarkets are now hosting Hatch Chile Roasts where you can buy 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, Pavilions, Safeway, and Smart and Final.
FoodSaver Bags: Dice the roasted Hatch Chiles, and store them 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 months 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 months in the freezer.
Some Hatch chiles are mild with heat levels on the Scoville scale similar to the Anaheim or poblano peppers around 1,000 – 1,500 Scoville heat units (SHU) others can meet the heat of a serrano 8,000+ SHU.
The mediums are near equal heat levels of jalapeño peppers, somewhere in the 2,000 – 4,000 SHU range.
It is always a good idea to wear gloves, like latex gloves when handling hot chile peppers or you might learn the hard way as it can burn your skin or irritate your eyes!
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.
80+ Hatch Chile Recipes
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, a green chile stew, dips, and sandwiches.
They’re best enjoyed after being roasted and can be added to so many different recipes such as Empanadas, Quesadillas, and even Ice Cream!
- Hatch Pepper Pepperoni Pizza by Melissa's Produce
- Hatch Chile-Glazed Chicken by A Communal Table
- Roasted Hatch Chile & Jicama Salmon by Strength and Sunshine
- Hatch Pork Green Chile by Three Olives Branch
- Green Chile Pasta Noodles by New Mexican Foodie
- Sriracha Hatch Pepper Sauced Wings by Chef Tom Fraker
- Potato Enchiladas With Hatch Chile Sauce by From A Chef's Kitchen
- Blue Cheese Stuffed Hatch Chile Burgers by Melissa's Produce
- Roasted Hatch Chile Hummus by Three Olives Branch
- Hatch Pepper Apple Pie by Chef Tom Fraker
- Hatch Pepper & Crab Cream Puffs by Melissa's Produce
- Hatch Chile Green Enchilada Sauce by Pinch and Swirl
- Strawberry Rhubarb Preserves by Chicken Fried Kitchen
- Green Chicken Enchiladas by Christina's Cucina
- Homemade Hatch Chile Refried Beans by Three Olives Branch
- Grilled Rib Eye With Hatch Chile Avocado Salsa by Cooking Chat
- Hatch Chile and Corn Fritters by A Communal Table
- New Mexico Hatch Green Chile Sauce by Culinary Ginger
- Hatch Green Chile Grilled Turkey Burgers by Saportio Kitchen
- Four Cheese Mac & Cheese With Hatch Chiles by Christina's Cucina
- 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
- Green Chile Nachos by Homemade For Elle
- Hatch Pozole Verde by Melissa's Produce
- Hatch Pepper Steak Sandwich by Chef Tom Fraker
- 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
- 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
- Instant Pot Cheesecake With Hatch Green Chile Raspberry Coulis by Chicken Fried Kitchen
- 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
- Hatch Green Chile Sausage Breakfast Burritos by Three Olives Branch
- New Mexico Hatch Chile Dogs by Melissa's Produce
- Roasted Green Chile, Potato, Quinoa Soup by Moon and Spoon and Yum
- New Mexico Hatch Pepper Chili by Chef Tom Fraker
- Hatch Chile Devils Food Cookies by Chef Tom Fraker
- Hatch Pepper Chicken Tortilla Soup by Chef Tom Fraker
- Hatch Chile Farro Risotto by Chef Jamie Gwen
- Hatch Sweet Onion Marmalade by Chef Debbi Dubbs
- Hatch, Berry, Mango Smoothie by Chef Tom Fraker
- Hatch Chile Stuffed Roasted Pork Tenderloin by Chef Tom Fraker
- Hatch Chile Grilled Cheese Sandwich by Melissa's Produce
- Meaty Cheesy Bread with New Mexico Hatch Chiles by Melissa's Produce
- New Mexico Hatch Chile Casserole with Roasted Tomatillo Salsa by Chef Ida
- Party Chili with New Mexico Hatch Chiles by Chef Tom Fraker
- Layered Hatch Chile Hummus Dip by Chef Tom Fraker
- Baby Dutch Yellow® Potatoes with Roasted Hatch Pepper Vinaigrette
- 50/50 Burger With Hatch Chiles (50% meat 50% mushroom)
- Fried Cheese with Hatch Chile Dipping Sauce by Melissa's Produce
- Pretzel Bread Bites with Hatch Chile Mustard Spread
- Grilled Baby Artichokes with Hatch Chile Dusted Hollandaise
- Ground Beef Tacos with New Mexico Hatch Chiles
- Shredded Beef Burritos with New Mexico Hatch Chiles
- Hatch Chile and Chicken With Dumpling Soup by Chicken Fried Kitchen
- Veggie Cheesy Bread with New Mexico Hatch Chiles
- Shredded Chicken Burritos with New Mexico Hatch Chiles
- Slow Cook Hatch Stew by Dennis Linden
- Hatch Chile Chicken Enchiladas by Tao of Spice
- Hatch Hot Tamales by Chicken Fried Kitchen
- Hatch Green Chile Mac & Cheese by Chicken Fried Kitchen
- Baked Gluten-Free Hatch Green Chiles Rellenos by Moon and Spoon and Yum
- Quick Hatch Chile Salsa Fresca by Melissa's Produce
- Chicken and Hatch Green Chile Pozole by Three Olives Branch
- Hatch Green Chile Queso Fundido by Three Olives Branch
- Vibrant Summer Salad with Hatch Chile Vinaigrette
- Hatch Pepper Guacamole
- Hatch Ranchero Sauce
- Bacon Hatch Chile Burgers by Tao of Spice
- Hatch Chile Corn Chowder with Blackend Shrimp by Chicken Fried Kitchen
- Hatch Pepper Green Sauce by Chef Tom Fraker
- Hatch Chile Smores by Melissa's Produce
- Hatch Chile Dip by Chef Tom Fraker
- Hatch Chiles Low Carb Stuffed Peppers
- Hatch Pepper Jelly by Melissa's Produce
- Hatch Cranberry Sauce by Melissa's Produce
More Hatch Chile Recipes
Tomatillo Salsa takes 20 minutes to make. This homemade salsa uses Hatch chiles, but you can use Anaheim or Poblanos peppers with a Jalapeno in this recipe. Homemade salsa has a fresh taste you will never get out of a jar or from any store. The fire-grilled flavor and medium heat in this homemade salsa will have people loving each and every bite.
Cook Green Enchilada Sauce at home, and skip the cans at the store! With a few simple steps, it will become one of your favorite ways to enjoy fresh green chilis (like roasted Hatch Chiles!), onions, and tomatillos.
This Bloody Mary Mix Recipe has beautiful fire-roasted green chiles, (or Hatch Chiles) tomatoes, and onions. Serve these for brunch and game days, after tasting these amazing bloody marys, you will never want the bottled mix again.
There are layers of soft tortillas, filled with tender juicy shredded chicken, melted cheeses, sliced black olives, and fire roasted salsa verde (use your Hatch Chiles and my Green Enchilada Sauce Recipe for authentic delicious flavors in this traditional Mexican dish of Chicken Enchiladas.
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Hatch Chiles ~ 80+ Recipe Ideas!
Ingredients
- 1 pound Hatch Chiles
Instructions
Prep For Roasting
- In a large bowl, rinse your Hatch chiles in cool water.
How To Grill Hatch Chiles
- 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 over the open flames on a charcoal or gas grill. Use tongs to turn them until black char skin blisters form on each side of the chiles.
How To Process Roasted Chiles
- Transfer roasted peppers 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.
- Clean the peppers into a small dice, and either use in your recipe or seal for the freezer. You can use a zip-top freezer bag or store them using Food Saver vacuum bags for use all year long. Look below for more ideas for frozen chiles.
Notes
How To Pick The Best Fresh Hatch Chiles
- choose bright green hatch chiles
- the skin of the chile should be glossy
- pick firm peppers 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
- 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 months 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 months in the freezer.
Super recipe collection, thanks.
I like to roast these wonderful chilis over oak coals and after they have sweated and cooled, just put straight into zip lock freezer bags with all the air rolled out. The chared skins protect them and just slip the skins off just before use when thawed. The wood fire produces a great flavor!
That is a great tip Duane! I will try that next time....sounds so easy. The oak coals would add some great depth of flavor too! Thanks so much for adding your tips.
Just had a bushel arrive today, looking forward to trying these recipes, I'll be sure to let you know how they are!
Hey John, how exciting! By the way Hatch Chiles freeze really well. I first roast them, chop into small pieces, and freeze in ziplock/airtight containers, or vacuum seal. It's wonderful to use them in recipes all year. Happy Roasting! Let us know which recipes you try and love!
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...
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
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!