Hatch green chiles are named after the Hatch Valley region in New Mexico where they’re grown. Since Hatch is sometimes known as the Chile Capital of the World or the Napa Valley of green chiles, you know that any hot pepper that comes from this area has to be good! Hatch, New Mexico may be a small town of fewer than 2000 people, but it’s had a major impact on chile pepper culture. The popularity of the Hatch chile may have started in New Mexico, but it’s spread all across the United States and even around the globe.
The growing season for Hatches is about three summer months, with harvest usually toward the end of July or the beginning of August. Sometimes harvest doesn’t happen until September. When it gets colder, harvesting has to stop but this usually isn’t until October. Because these peppers are large with thick walls, they have a very short cultivation season.
Hatch peppers can range on the Scoville Scale from 1000 to 8000 Scoville Heat Units (SHU). However, some can be much hotter. For comparison, jalapeños are usually between 2500 and 8000 SHU. So they are pretty similar in heat, but the average Hatch chile is milder than the average jalapeño.
These peppers are the perfect addition to a wide variety of recipes. They are popular in soups, stews, and sauces. Dips like queso, hummus, and, of course, salsa can benefit from the mild pungency and versatility of our Hatch green chile powder.
Why buy from us?
We especially like Hatch green chile pepper powder added to Huevos Rancheros, salsa verde, wings, guacamole, and more.
Looking for a larger amount?
We offer wholesale discounts on purchases over $500. You can learn about wholesale on our Wholesale Page.
Learn more about Hatch Green Chiles in our Ultimate Guide to Hatch Green Chiles on our blog.
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