All About the Hatch

Green Chile has hit the shelves!

New Mexican green chile is better known in foodie circles than ever before, but there is still quite a bit confusion and misinformation about just what New Mexican (and by extension Hatch) green chile really is.

New Mexican Chile refers to the family of cultivars (varieties) developed and grown here in New Mexico for centuries. And although many of the varieties grown here are also grown outside of the state of New Mexico, its false advertising to claim they are truly “New Mexican” chile.

In fact, labeling chile as “New Mexican” when it is grown outside of the state is actually against the law here in NM.

New Mexican varieties of green chile peppers are relatives of the Anaheim chile but differ significantly in flavor and heat.

Anaheim chile was developed here in New Mexico in order to satisfy demand in California for a milder, less flavorful chile pod, and because it was intended to grow in the Anaheim area, its developers at New Mexico State suitably named it “Anaheim.”

Hatch green chile refers to varieties of New Mexican chile grown in the Hatch Valley. Only chile grown in Hatch, New Mexico, and the surrounding Hatch Valley is actually “Hatch Chile” and have been grown in that area for at least four centuries.

There are many different varieties of green and red chile grown there, meaning “hatch chile” is the term for any chile grown in the Valley. Similarly named for its location, much like wine from the Napa Valley in California or Vidalia Onions from Vidallia Georgia, the chile from the valley is famed for its wonderful heat and flavor.

Hatch grows and sells 5 varieties of chile ranging from Mild to Double X-Hot every year.

Planting chile is done by dropping seeds directly into the ground. It requires a long, dry season to yield a good crop. According to farmers, the drier the conditions, the more flavorful the peppers are. Chiles require temperatures above 60 degrees, and can die from the lightest frost. The optimal time for planting is from March to May.

Unlike many other crops, New Mexican green chile is harvested by hand. Many peppers like cayenne and jalapeños are harvested by machine. The farmers in Hatch Valley know to pick their precious chile crop by hand to ensure the best chile is picked from the plant, and that all the peppers are mature and ready to roast and enjoy.

Surprisingly, despite being internationally recognized for quality and flavor, New Mexico’s chile industry is currently in steep decline.

Only 25% of the acreage harvested back in 1992 is still used to produce chile now and 82% of chile consumed in the U.S. is imported from countries such as China, Peru, and Mexico.

Foreign competitors may be able to grow and sell their green chile for less than we can here in the US, but their chile is nothing like authentic New Mexican grown green chile in terms of flavor.

As proud New Mexicans, we know the difference between the flavorful chile Hatch produces and the other guys. So, be sure you know where your chile is coming from when you buy a sack or box at the grocery store to roast! Only New Mexico does it best!

“NOTHING IN THE WORLD SMELLS AS AUTHENTIC, COMFORTING, AND BRINGS BACK CHERISHED MEMORIES OF FAMILY AND FRIENDS, HOME AND GREAT FOOD THAN THE LATE SUMMER ROASTING OF NEW MEXICO CHILE.”