Hatch Chiles 101: Roasting, Storage, and Recipes

Hatch chiles are smoky, spicy, and totally addictive—but you only get one shot each year to grab them fresh. Grown exclusively in Hatch Valley, New Mexico, these green chiles are legendary for their rich flavor and versatility.

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What Are Hatch Chiles?

Hatch chiles are a variety of New Mexico green chile, but here’s the kicker—they must be grown in the Hatch Valley to earn the name. That unique soil and climate combo gives them their trademark flavor: earthy, smoky, and savory with just enough fire to keep things interesting.

Why Are Hatch Chiles So Special?

Short answer? They’re seasonal, regional, and absolutely packed with flavor.

Longer answer: Hatch chiles are harvested only once a year in late summer. Once they’re gone, that’s it until next season. This scarcity drives chile heads across the country to stock up, roast them in batches, and stash them in the freezer like spicy gold.

The town of Hatch, New Mexico even throws a party about it—the Hatch Chile Festival brings in over 30,000 visitors each year. Not bad for a town with fewer people than a neighborhood Costco on a Saturday.

Just Looking for Hatch Chile Recipes? Skip ahead, we got you.

What Do Hatch Chiles Taste Like?

The heat level ranges from mild to hot depending on the variety, color, and how brave you’re feeling that day. Some are buttery and slightly sweet, while others sneak up with jalapeño-level heat.

Scoville Heat Units (SHU): 1,000 – 8,000
(Yes, sometimes one green chile will light your mouth on fire. That’s the fun part.)

Roasting Hatch chiles is where the magic really happens. The heat mellows, and the flesh picks up a rich, smoky flavor that’s hard to beat—especially when tucked inside a gooey Hatch Chile Queso Burger or a bubbling dish of Hatch Chile Smoked Shrimp.

When Is Hatch Chile Season?

Late July through September. Mark your calendar, set a phone reminder, send yourself an email—whatever it takes. These babies don’t stick around long.

Where to Buy Hatch Chiles

You’ll start seeing them pop up in late summer at grocery stores, farmers’ markets, and roadside roasters—especially in the Southwest. Melissa’s Produce also ships them nationwide, including other fun and tasty Hatch-inspired foods.

Roasted or Fresh:
If you spot a barrel roaster cranking outside your grocery store, pull over. Roasted Hatch chiles by the pound save you time and kitchen cleanup. But if you go the fresh route, you get more control over heat level, size, and prep.

What to look for:

• Smooth skin, not wrinkled or limp
• Straight shape (easier to roast evenly)
• Deep green = mild to medium
• Reddish or orange = hotter and sweeter

How to Roast Hatch Chiles

You’ve got options: grill, oven, or even a gas burner. The goal is the same: char the skin, steam them, peel them, and store the flavor for later.

Grilling

Charcoal grill:

• Light a medium bed of coals.
• Place chiles directly over heat and roast until all sides are blackened.
• Move to a cooler spot if needed to avoid burning through the flesh.
• Transfer to a covered bowl or sealed container to steam 15–20 minutes.

Gas grill:

• Set one side to medium-high.
• Roast chiles directly over flame, rotating until the skin blisters evenly.
• Steam after roasting to loosen the skin.

Oven Roasting

• Set oven to broil.
• Place chiles on a foil-lined baking sheet, lightly oiled.
• Broil on top rack, flipping every 4–6 minutes until blistered on all sides.
• Seal them in a container to steam for 15–20 minutes.

Heads up: Roasting indoors = strong chile smell. It smells amazing, but your smoke alarm might not agree.

How to Peel and Store Roasted Hatch Chiles

After steaming, the blistered skin should peel right off. Use gloves—trust me, your eyes (and every itch you didn’t know you had) will thank you.

🔪Tips for Prepping:

• Don’t rinse with water! You’ll wash away flavorful oils.
• Remove seeds and stems now if you want to save time later.
• Dice or leave whole—depends on how you’ll use them.
• Flatten in freezer bags to store more easily.
• Label everything. (Seriously, frozen green blobs all look the same.)

DO NOT RINSE WITH WATER! As tempting as this may be, washing the chiles will remove some of the natural oils that are flavorful, but also help to maintain the freshness of the chiles. They will have less taste and will spoil faster. Not worth it.

Hatch Chile Recipes

Once you’ve got a freezer full of roasted green gold, the real fun begins. Check out some of our best Hatch chile recipes:

Hatch Chile Queso Burger

Hatch Chile Smoked Shrimp

Hatch Chile Pico De Gallo

Hatch Chile Chimichurri Sauce

Creamy Hatch Chile Mac and Cheese

Smoked Stuffed Pork Tenderloin with Hatch Chiles

Roasted Hatch Chile Rellenos

Roasted Hatch Chile Salsa Verde