Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

New Mexico Hatch chiles.

While New Mexico chiles can be cultivated throughout the southwestern United States, true Hatch chiles are only grown in the Hatch Valley of New Mexico, where fields of colorful chiles stretch north and south along the Rio Grande River. New Mexico Hatch Chiles are long, thin-fleshed chiles boasting a fruity, faintly smoky flavor, with a subtle sweetness and mild heat level. Hatch chiles start off as deep green color and begin to turn red as they mature. Both red and green Hatch chiles are cultivated and enjoyed —use is based mainly on personal preference, despite subtle differences in flavor. Green Hatch Chiles are said to possess a smokier, more intense flavor than fully ripened Red New Mexico Hatch Chiles, which are sweeter and slightly hotter. We use only 100% green Hatch chiles for our Green New Mexico Hatch Chile Powder for a convenient way to incorporate authentic Hatch chiles into any recipe. Hatch chiles are a variety of the genus Capsicum, also known as peppers. Peppers have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cultures, chiles were not introduced to Europe and Asia until the late 1400’s, when they were brought back to Spain by explorers. There, they were quickly traded for their bold flavors and as a cheaper alternative to pricey peppercorns. Now, regional influence and cultivation have created a wide variety of chile varieties that are unique to specific cultures.