Hatch chile season is one of the most magical seasons of all. The little green chile that could comes from New Mexico and is the backbone of so many wonderful New Mexican and Southwestern dishes. Hatch season starts at the end of summer and goes into the beginning of fall and if you’ve ever visited the Southwest, you’ve definitely seen the well deserved love for Hatch green chiles.

It’s a strangely famous pepper considering how small the growing season and region is. They’re actually just like the grapes of the Champagne region in France – if the grapes aren’t grown in Champagne, what you make from them isn’t really champagne, it’s just sparkling wine. Similarly, you can grow Hatch chiles elsewhere but if they’re not grown in the Hatch Valley of New Mexico, they’re not real Hatch chiles and they won’t taste quite the same.

Creamy, spicy, comforting hatch green chile mac and cheese. Perfect for warming you up the coming fall days. #macandcheese #dinner #dinnerrecipes #cheese #comfort #comfortfood #hatchchile #greenchile

What are Hatch chiles?

Hatch chiles are a green chile pepper grown in the Hatch Valley of New Mexico. They’re sweet, smoky, long green peppers that taste amazing fresh and even more delicious when roasted. Hatch chiles come in both red and green. The red Hatch chiles are chiles that have been left to ripen longer than the younger green chiles. They come in mild, medium, spicy, and x-hot varieties.

hatch chiles | www.iamafoodblog.com

Where are Hatch chiles from?

Hatch chiles are grown in the Hatch Valley of New Mexico. If it isn’t grown in Hatch, it isn’t a Hatch chile. There are actually several varieties of green chiles grown in Hatch: Big Jim, Sandia, Barker Extra Hot, and more!

Why are Hatch chiles special?

The limited season of Hatch chiles plus the incredible flavor has turned the humble Hatch into one of the most hyped peppers in the world. The thing is, they live up to the hype! There’s just something about Hatch chiles. They’re magic – once you taste one, especially if you have a chance to taste one in New Mexico, you’ll know. As the kids like to say, iykyk.

hatch chile salsa verde | www.iamafoodblog.com

When is Hatch chile season?

Hatch chile season is pretty short and you’ll see lots of grocery stores saying, “Hatch season is here, it’s now or next year!” Typically they harvest in August and September. When Hatch chile season comes around, it’s time to celebrate! All the grocery stores get their roasters out and roast chiles out front and the smell of roasted chiles is incredibly enticing.

What do Hatch chiles taste like?

They’re earthy, crisp, spicy, and have a bit of onion when eaten raw. When they’re roasted, they’re smoky, rich, and slightly buttery. Green chiles tend to be spicier and the red ones slightly sweeter. They have the ideal balance between heat and sweet. When they’re roasted they’re smoky, delicious heaven.

hatch chile chicken thighs | www.iamafoodblog.com

Are Hatch chiles spicy?

Hatch chiles come in mild, medium, hot, and xtra hot. They go from milder than a jalapeño to pretty darn spicy.

What can you eat with Hatch chiles?

You can enjoy Hatch chiles raw or once they’re roasted you can use them in stews, chile relleno, enchiladas, salsas, sauces, dips, on tacos, as pizza toppings, on burgers, with eggs, or with noodles. They’re incredibly versatile and add smoke, flavor, and spice.

hatch chile cheeseburger | www.iamafoodblog.com

Where to buy Hatch chiles

They sell and ship fresh chiles online! There are also whole dried hatch chiles, jarred, or canned that are available at most grocery stores or online. Sometimes they even sell them fresh for a really short window at Whole Foods or other speciality food stores. If you’re lucky enough to live in Southern California, Colorado, or Texas, you’ll probably easily find them in your local grocery store. You can also get Hatch chile powder in both red and green.

What to Make with Hatch Chiles | www.iamafoodblog.com

Hatch chile substitutes

If you can’t find fresh Hatch chiles you can always use any other green chile of course, but you won’t get that awesome subtly sweet spicy crisp smoky taste. A good choice would be Anaheim peppers. You can also use canned/jarred Hatch chiles.

Hatch chile recipes

Regardless of where or how you get your chiles, here are 5 recipes to make using Hatch chiles right now.

  • Slow Cooked Hatch Chile Verde Stew – A warm and comforting hearty stew full of roasted Hatch chiles, tomatillos, chunks of tender pork, and onions and cilantro to brighten. Seriously so good with tortillas, stuffed in a burrito or enchiladas, or even on its own.
  • Oven Baked Hot Hatch and Honey Chicken – This is a little riff on hot chicken, but New Mexico/Southwest style with hot Hatch chiles (get the “hot” variety). There’s a little bit of heat, a little bit of sweet, and a whole lot of deliciousness. Serve it up with some avocado for some extra over the top goodness.
  • Easy 4 Ingredient Hatch Chile Salsa Verde – Chips and salsa here you come! You haven’t lived unless you’ve had Hatch chile salsa. It’s smoky, buttery, and so so delicious. This is a super versatile salsa – eat it with chips or use it as a topping for any sort of roasted or grilled meats.
  • Green Chile Cheeseburger Fried Rice – Cheeseburger fried rice is one of the best things in the world, and green chile cheeseburgers are the best cheeseburgers, so: maybe the best fried rice in the world?
  • Creamy Green Chile Mac and Cheese – Green chiles and cheese just go together like, well, mac and cheese. Smoky roasted Hatch chiles and creamy, dreamy stovetop mac are a match made in heaven.
  • Double Green Chile Cheeseburger – You haven’t lived until you’ve had a green chile cheeseburger! They’re beloved in the Southwest and there’s even a green chile cheeseburger trail through New Mexico that’s sanctioned by the New Mexico tourism board.
  • Green chile wontons – Green chile wontons are a thing in New Mexico, there are green chile wonton at all the Chinese food places. You can make them 2 ways: in wonton soup or deep fried with CHEESE. They’re addictive and so good.

hatch chile wontons | www.iamafoodblog.com

Hatch chile season, why do you have to be so short!? I will love you forever,
xoxo steph

32 Comments

  1. Kathy Gallegos says:

    They look pretty sad, wouldn’t even try them, especially since most people eat with their eyes!

    1. Toby says:

      this looks great -love Hatch Chili’s!!!! Thanks for the recipe.

    2. Sillychilie says:

      You’re fun

    3. Denise says:

      That is the snobbiest comment ever. Hatch Chile’s create d Sadie if the most flavorful dishes ever. Enjoy your gorgeous looking food that tastes like cardboard and leave the food eating to the people that actually understand how flavor works.

    4. ML says:

      That’s rude! I think they look delicious!

    5. Chelsea says:

      You are a sloppy wet wool blanket, Kathy. Pull that witch’s broom out of your butt and stop being hateful just because you’re good at it.

      1. Barbara Wills says:

        Just came back from Hatch New Mexico. Bought 10 lbs of chilies. My friends bought 20 lbs each. They are great looking and to eat 🤗

    6. Jean says:

      Such a rude comment, by which you’ve revealed your ignorance about food.

  2. Rosita Alires says:

    Thank you so much for sharing!

  3. Connie says:

    We are from New Mexico but recently moved to Texas and was going to order them but Aldi got 25 lb cases in this week and are selling for .49 a lb. I am so happy. I bought 3 cases. Just wish they roasted them here like they do at home. I’ve rosted 2 cases so far, one to go. Alot of people in the store couldn’t figure out what I was gonna do with so many and were asking a ton of questions. Lol.

    1. Sherry says:

      Same thing happened up here in Eugene, Oregon.
      I bought 2 25lb cases and they had no clue what i could be doing with so many.

    2. Don says:

      Did you order your Hatch chili from Aldi’s?

    3. Shana says:

      I bet if you asked one of the roasters at the chile stands they’d roast them for you?

      1. S. Rose says:

        I find that doing a single bushel pretty much takes the day between the grilling, the tempering, the seeding, the skinning, and the packaging. At the end of that day, the floor is a sticky mess and there is zero chance for physical intimacy for another day because capsaicin. But worth it.

  4. Julie says:

    Hatch green chile is exactly that; grown in Hatch. New Mexico is about green chile and everyone has their preference of where it comes from. Chimayo is a favorite for many as is Limatar and Socorro. And you won’t find anything with tomatillo in a southwestern restaurant; that’s strictly Texas or Mexican. They have great food just very different from New Mexican. You obviously have not lived in New Mexico.

  5. Jake says:

    I live in Dona Ana County, and the Mesilla Valley. We have the Chile Research Lab here at NMSU. All Chile grown here and in the little town of Hatch is the same variety. The Chile is not called Hatch Chile, that is only the name of the town where they started a child festival every year way back when. All Chile grown here in Dona Ana County is of the variety: either Sandia A, or Big Jim or Barker which is the hottest. They are all from the Anaheim Chile. So in short “Hatch” is only a name used for a brand. It is still Anaheim Variety Chile. Thought you would like to know. From a New Mexico Chile Lover

    1. Todd O’Bannon says:

      I was wondering about the Anaheim relation. I used to pick Anaheim’s in eastern Washington. Never had a hatch until today and the taste took me back to Washington.

  6. Maria says:

    I pay 50.00$ or more for 20 lb. In California

  7. Sara says:

    Thanks for sharing!

  8. BBetty Roberts says:

    I want to print the recipes. Where are they?

    1. Stephanie says:

      hi betty,
      just click on the photos or the titles of the recipes and they will take you to the page where you can print :)

  9. Tara says:

    I FINALLY found tiny bags of Hatch Chiles here in VA! I’m from San Diego with family in Phoenix and they were a thing! Then moved to the east coast, took me 2 years to find them in NC, where they were again this year, but I had already moved north. Anyways, bought out the store’s whole stock of the $6.99 for 1 lbs of peppers and I couldn’t be more thrilled with my purchase! Can’t wait to try these recipes!! Been eating them at every meal all week so far!

  10. Larry says:

    They roast them here in Hot Springs, Arkansas and I love it

  11. Gary says:

    Batch of chili verde sits in my refrigerator now.

  12. Kelley Watts says:

    I found Mi Abuelo Organic Chile now has roasted Hatch chile for sale on Amazon for as little as $10 a lb. (14 lbs). I didn’t even know anyone had roasted Organic chile much less roasted Organic Hatch chile. That’s a bargain, when you can barely find hatch chile in CA. They don’t even advertise it in Las Cruces where their plant is.

  13. Lauri says:

    Hatch green chili’s are in season and they are selling them like crazy at market street in Texas right now.

    1. Stephanie says:

      hatch season is the BEST season :)

  14. Cathleen Hall says:

    I was thinking of making the chicken thigh recipe with hatch chilis, but the calorie count is high as well as the sodium. Ill have to make some changes maybe chicken breast and no chicken broth, but use a hatch salsa. If you haven’t eaten a hatch chili you are totally missing out. They are delicious roasted. Chopped up in a burger, meatballs, over fish, etc. Im in Dallas and we get tons of them every year at Central Market, and probably Whole Foods has them. Central Market roasts them or they have them raw. Enjoy

  15. Alicia Byrne says:

    Thank you for sharing the different variations we can make to our menu to include hatch chile to our food. I am especially interested in your hatch green chili and cornbread waffles — they look absolutely delicious. I can wait to buy some hatch chile and try it out at home!

  16. Donald says:

    I small batch roast them in my air fryer for approximately 12 minutes @ 400 degrees…turning midway…then place them in a zip lock bag to sweat…cool…and peel. I’m minutes away now from seeding to make Chiles Rellenos, in fact.

    btw…it’s the “Sandia”…not “Sandra” chile.

    1. Stephanie says:

      whoops! typo!!! thanks for the idea of doing them in the air fryer!!

  17. Lisa says:

    Gotta have Hatch green chile year round! Its easier for me to roast large batches the oven, then freeze in sturdy freezer bags. A small container of chopped chile mixed only w/garlic is kept in the refrigerator for daily consumption on sandwiches, bowl of beans, burritos, scrambled eggs, etc. A third is used to make ristras …

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