Summer Ingredient Essentials: Hatch Chiles

Grown in the Hatch Valley, which stretches along the Rio Grande in New Mexico, the Hatch Chile is a variety of the Anaheim chile, and though they may look the same there is one big difference; hatch chiles pack a ton more heat. These long, bright green chiles aren’t just tasty and full of spice, they are an incredible source of Vitamin C. They’ve got calcium, potassium, iron, Vitamin A and capsaicin, the compound in the chiles that makes them spicy, which helps keep your blood pressure in check and can help speed up your metabolism! A low calorie, low sodium, nutritional powerhouse that’s deliciously spicy? Sign us up!

How do I pick the best Hatch chiles?

Look for a chile that has a bright color and a healthy green stem. The pepper should be firm and crisp with an almost waxy sheen to it. Steer clear from peppers that have soft spots, black spots or wrinkled skin. Hatch chiles can vary a bit on the heat factor, and unfortunately there is no way to tell just by looking how hot the pepper is going to be. The best way to identify how hot the pepper is, besides tasting it, is by smelling it. Break open a chile and take a whiff. The pepper will give off a spicy aroma, letting you know how much of it you’ll want to use in your recipe.

What can I make with Hatch chiles?

Use hatch chiles as you would use any spicy chile. During Hatch Chile Season in New Mexico it is common to see large roasters full of pounds and pounds of chiles going from bright green to blistered, roasted and ready for pick up. Besides roasting the peppers on an open flame, you can grill, broil, and sauté them. Add them to soups, chilis, sauces, stocks and salsas, or blend them into their own smokey, spicy sauce to use as a condiment for any meal or dish. A hatch chile sauce would work spectacularly on chicken wings, as a sandwich spread or on grilled steaks!

Preparation is simple. For raw prep, work with the hatch chile like you would with any hot chile. The popular method, roasting, involves placing the chiles on an open burner and letting them charr on each side. Remove the charred skin, seeds and ribs from the peppers and chop, mince or blend as your heart desires.

Storage? Fresh chiles will stay fresh for up to a week in the refrigerator. To freeze, the chiles should be roasted or blistered, skin removed, and stored in an airtight container. Alternatively, make a batch of hatch chile sauce and freeze to add some of that spice to your dishes year round. 

Get cooking with this cheesy recipe for Hatch Chile Poppers.

• 1 round hatch chile pepper
• 1 teaspoon olive oil
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon finely grated lemon zest
• 3 ounces shredded pepper jack cheese

Get the full recipe.