Hatch
Hatch Green Chilis
What it is
These are fresh green chilis grown in the Hatch Valley of New Mexico. They are known for their distinctive flavor, which is often described as smoky, sweet, and mildly spicy. The chilis are harvested during a specific season, making them a sought-after ingredient for those who appreciate their unique taste. They are typically sold whole and can vary in size and heat level.
How people cook with it
Hatch green chilis are a versatile ingredient that can add a flavorful kick to many dishes.
- Roasted and blended into dips
- Chopped and added to stews
- Grilled alongside meats
- Mixed into cornbread batter
To prepare Hatch green chilis, begin by roasting them until the skins are blackened and blistered. This can be done under a broiler, on a grill, or even over an open flame. Once roasted, place them in a bowl and cover tightly with plastic wrap or a damp towel for about 10-15 minutes. This steaming process loosens the skins. Peel away the charred skins, remove the stems and seeds if desired, and then chop or dice the chili flesh for use in your recipes. The heat level can be adjusted by how many seeds and membranes you leave in.
How it differs from similar foods
Compared to other green chilis, Hatch chilis offer a more complex flavor profile. They are generally less intensely hot than some varieties and possess a natural sweetness and a distinct smoky undertone that is not found in common jalapeños or serranos. This unique taste makes them stand out.
Who it is for
Home cooks and professional chefs who enjoy authentic Southwestern flavors will appreciate these chilis.
How to keep the rest
Store any unused fresh Hatch green chilis in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. For longer storage, they can be roasted, peeled, and frozen in airtight bags or containers. They can also be canned or pickled.