Hatch chile
Capsicum annuum · Chilli pepper
Top 10 pairings
The Hatch chile is a long, meaty green chile of the New Mexico pod type, grown in the Hatch Valley along the Rio Grande in southern New Mexico, whose name marks origin rather than a single cultivar. Famous for a rich, earthy, sweet-grassy flavour and a heat that runs from mild to lively, it is the celebrated roasting chile of the Southwest — fire-blistered by the sackful each late summer, peeled, and folded into green chile sauce, stews, stews and enchiladas, or dried red and ground into chile powder.
Picking a good onedrag
UnderripeOverripe
Red ripePeakIt's sweetest and hottest now. Roast it, make chilli oil or sauce, or string it to dry.
ColourFully turned, bright even red
The pressFirm, springs straight back
Cap and stalkCap green and tight, stalk firming
Smell at the capWarm and fruity over the green
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Chilli's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
73%
Edible part
45 g · fresh pod, stem and seeds out
62 g
Weight each
each one
Keeping ittap a temperature
Below 7 °C the skin pits and the cap moulds: in two weeks at 5 °C, in days at 0 °C.
90-95%
Humidity
Loosely bagged
Airflow