Hatch Chile Fest Logo Graphic

Spice Up Your Summer with Hatch Chile Favorites

Hatch the Flavor - Turn up the heat with these bold, seasonal recipes

Man holds up bucket of fresh red and green hatch valley chile in Albuquerque, New Mexico, USA during the harvest of the chiles with farm in background stock photo

What Are Hatch Chiles?

Hatch chiles are a variety of green chile pepper grown exclusively in the Hatch Valley of southern New Mexico — an area with fertile soil, high elevation, and a distinct climate that combines scorching daytime heat with cool desert nights. This unique terroir creates a chile pepper that’s unlike any other: rich, smoky, slightly sweet, and full of earthy depth.

While “Hatch” refers to the growing region rather than a specific variety, most Hatch chiles are types of New Mexico chile peppers, bred for balance between heat and flavor. They range from mild to hot, making them suitable for everything from salsas and soups to enchiladas and burgers.

 

What Makes Them Hot?

The heat level in Hatch chiles depends on both the variety and the growing conditions. On the Scoville scale, they can range anywhere from 1,000 to 8,000 SHU, similar to jalapeños.

Hotter varieties like the Sandia and Lumbre pack a noticeable punch, while milder types like Big Jim or Joe E. Parker offer warmth without the burn. The heat is produced by capsaicin, a natural compound concentrated mostly in the seeds and membranes — remove these parts if you want to tone it down.

 

When Are Hatch Chilies in Season?

The Hatch chile season is short and sweet, typically running from early August through mid-September. This limited window adds to their appeal — like heirloom tomatoes or morel mushrooms, they’re a seasonal treat that fans wait for all year.

During this time, you'll often find fresh chiles in Busch's and pop-up chile roasting events, where rotating barrel roasters fill the air with the unmistakable aroma of charred green chile.

 

How Are Hatch Chilies Prepared?

Fresh Hatch chiles are often fire-roasted, which blackens the skin and enhances their smoky-sweet flavor. The roasted skin is peeled off before eating or cooking, leaving soft, tender chile flesh that’s ready for just about anything.

To roast your own Hatch chiles at home:

  1. Place whole chiles over a hot grill or under a broiler until the skin blisters and blackens.

  2. Transfer to a sealed bag or covered bowl to steam for 10–15 minutes.

  3. Peel off the charred skin, remove seeds if desired, and enjoy!

You can also find pre-roasted, peeled, and frozen Hatch chiles during off-season months.

 

How To Cook With Hatch Chilies

Hatch chiles are incredibly versatile, adding depth and character to a wide range of dishes. Use them:

  • In breakfast burritos with eggs, potatoes, and cheese

  • Mixed into mac and cheese for a spicy Southwestern twist

  • Blended into creamy soups or queso

  • Stuffed with cheese or ground meat and baked

  • Layered in enchiladas, tacos, and burgers

  • Chopped into cornbread or biscuits

Their smoky flavor also shines in sauces, salsas, stews, and even dips.

 

Foods To Pair With Hatch Chilies

Hatch chiles pair beautifully with bold, rich, and creamy ingredients. Try them with:

  • Cheese: Cheddar, Monterey Jack, queso fresco

  • Meats: Grilled chicken, pork, chorizo, bacon

  • Starches: Potatoes, tortillas, cornbread, rice

  • Creamy elements: Avocado, sour cream, Greek yogurt

  • Sweet foods: Corn, caramelized onions, peaches (yes, really!)

They also add a kick to cocktails like Bloody Marys and spicy margaritas.