Hatch-New Mexico Green Chile Peppers
Inventory, 25 lbs : 1.82
This item was last sold on : 09/19/23
Green hatch chile peppers are elongated, curved to straight pods, averaging 15 to 22 centimeters in length, and have a conical shape that tapers to a blunt, rounded point. The thick skin is smooth and glossy, ripening from green to dark red when mature. Underneath the surface, the semi-thick flesh is crisp, pale green, and aqueous, encasing a central cavity filled with thin, white membranes and round and flat, cream-colored seeds. Green hatch chile peppers have a bright, earthy, and grassy flavor when fresh with a mild to medium level of spice. Once the peppers are cooked, they develop a rich, smoky flavor.
Green hatch chile peppers are available for a short season in the summer through fall.
Green hatch chile peppers, botanically classified as Capsicum annuum, are immature pods that belong to the Solanaceae or nightshade family. The name hatch chile has become a general descriptor used for New Mexican chiles grown in the Hatch Valley region of New Mexico. There are many different varieties of hatch chiles encompassed under the broad, Green hatch category, and both the young green pods and mature red pods are marketed for culinary use. Green hatch chile peppers range 1,000 to 8,000 SHU on the Scoville scale and widely vary in spice depending on the specific variety and growing conditions. Each year, Green hatch chile peppers are only available for a short season, and “chiliheads” across the United States scramble to purchase large quantities to freeze and store throughout the year. To further spur consumption, when the peppers enter the market, they are highly publicized and incorporated into novelty food items to create what is now known as “hatch chile season” or “hatch chile mania.”
Green hatch chile peppers are a good source of vitamins A, C, B, and E, potassium, and calcium. The peppers also contain capsaicin, which is a chemical compound that triggers the brain to feel the sensation of heat or spice and contains anti-inflammatory properties.
Green hatch chile peppers are edible when raw, but due to their thick skin, they are more commonly used in cooked applications such as roasting or grilling. The peppers can be blended into hummus, chopped into salsa, pureed into sauces and marinades, or minced into queso. They can also be chopped and topped over pizza, mac & cheese, eggs, sandwiches, and burgers, tossed into chilis, stews, and soups, or baked into bread and biscuits. In New Mexico, Green hatch chile peppers are fire-roasted in cages or on grills and served alone or alongside dishes with Latin and Southwestern flavors such as chile rellenos. They can also be used in place of any mild to medium heat chile, stuffed with cheese, vegetables, and meats. Green hatch chile peppers pair well with cheeses, both fresh and aged, crème fraiche, meats such as beef, lamb, goat, and pork, shellfish, corn, potatoes, tomatoes, carrots, cilantro, and beans. The fresh peppers will keep 1-2 weeks when loosely stored whole and unwashed in a plastic bag in the refrigerator.
In New Mexico, the small village of Hatch has been self-branded the chile capital of the world. Chile peppers have supported the agrarian sector of New Mexico for over a century, and to further expand the pepper market, the village of Hatch created an annual Hatch Chile Festival. Celebrated during Labor Day weekend, over thirty thousand visitors attend the festival to sample hatch chile peppers, view parades and live entertainment, learn how to make ristras or chile garlands, and participate in chile eating contests. The festival was created in 1972 and had approximately five hundred attendees, but after the festival was featured on the Food Network in 2003, it has become a global attraction drawing visitors from around the world. One unique feature of the festival is the use of hatch chiles in food items such as sushi, crab cakes, cookies, ice cream, and even beer.
Hatch chile peppers are native to New Mexico and were created by combining three different chile varieties. In 1907, Fabian Garcia began breeding chiles that would ultimately lead to the creation of New Mexico chile no. 9, which is a hybrid of the chile negro, chile Colorado, and chile pasilla. "No. 9" is the original, standardized variety of hatch chiles and was a favorable consumer chile in regards to flavor, size, and applications. Today, hatch chile descendants of the New Mexico chile no. 9 are cultivated annually throughout New Mexico, Arizona, Texas, and California. They can also be found in Mexico and select regions in Asia and are available through online seed catalogs for home garden use.
Restaurants currently purchasing this product as an ingredient for their menu.
|Golden Door||San Marcos CA||760-761-4142|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Brigantine La Mesa||La Mesa CA||619-465-1935|
|Crust Pizzeria Solana Beach||Solana Beach CA||858-212-8751|
|Brigantine Corp||San Diego CA||858 926 9644|
|Brigantine Coronado||Coronado CA||619-435-4166|
|Brigantine Del Mar||Del Mar CA||858-481-1166|
Recipes that include Hatch-New Mexico Green Chile Peppers. One is easiest, three is harder.
|Naturally Ella||Stuffed Hatch Chiles with Cilantro-Lime Yogurt|
|The Wicked Noodle||Hatch Chile Enchilada Sauce|
|Use Real Butter||Blue Cornmeal Crusted Green Chiles|
|Plaid & Paleo||Crockpot Hatch Chile Chicken Tacos|