Hatch Chile

Hatch Chile is a regional appellation for New Mexico chile peppers (Capsicum annuum) grown in the Hatch Valley of New Mexico, a growing tradition developed from Pueblo and Hispano cultivation and modernized through research at New Mexico State University beginning in the 1890s. The long, mild-to-medium pods — typically 15–25 cm in length — are harvested green and roasted, giving them a sweet, earthy, mildly smoky flavor that is central to New Mexican cooking. Green Hatch chiles are used fresh in enchiladas, burritos, and stews; red pods are dried for powder or whole chile sauces.

Days to maturity

70–85 days

Plant height

60–90 cm (2–3 ft)

Best use

Roasted green chile, sauces, enchiladas

Species

Capsicum annuum

Origin

USA (Hatch Valley, New Mexico)