Have a Sizzlin’ Hatch Chile Season

Once Hatch chile season starts in late summer, pepper heads snatch them up faster than you can say, “Hot dang!” Is it the Hatch chile’s mildly buttery, pleasantly smoky flavor that inspires fanaticism? Their scarcity? Perhaps it’s the Hatch chile’s versatility, as they elevate nearly any dish.

Whatever your reasons for loving Hatch chiles, here’s what you need to know to make the most of the season.

Are Hatch Chiles Grown in Texas?

No. Hatch chiles are not a specific cultivar of pepper. Rather, they are named after the Hatch Valley in southern New Mexico, where they are grown. The Hatch Valley is sort of like the Napa Valley for chiles. It’s said the dry heat, elevation, and soil of Hatch Valley gives chiles more flavor and heat.

Are Hatch Chiles Spicy?

Young, green Hatch chiles have a robust, smoky flavor. As they mature, they deepen into red and soften to a sweeter, earthier flavor. Hatch chiles can be all over the Scoville scale, so inquire about the heat level before buying.

How to Roast Hatch Chiles

Most Hatch chile recipes require roasting to soften the peppers and bring out their signature smoky flavor.

1. Preheat the oven’s broiler to 425 F, if possible, or the highest setting.

2. Line a baking sheet with foil. Spritz with nonstick spray.

3. Place the chiles on the baking sheet and roast for 20–25 minutes, turning the peppers halfway.

4. Immediately after roasting, use tongs to transfer them into a bowl and cover with foil or plastic wrap to steam for 20 minutes.

5. Peel and deseed the peppers wearing gloves.

6. Chop as desired and freeze or use immediately.

Best Hatch-Infused Foods

Spice up your weeknight dinners or wow potluck-goers during Hatch chile season with recipes that turn up the heat.

Hatch Chile Tacos

Give Taco Tuesday an upgrade. This recipe uses beef, onion, and taco seasoning, as usual, with the added sweet, earthy flavor of roasted Hatch chiles. The chiles’ aromatic quality makes the tacos irresistible, while their tender, chewy texture contrasts beautifully with juicy beef.

Get the recipe by Mommy Hates Cooking.

Stuffed Hatch Chiles

When hollowed out, Hatch chiles make the perfect pocket for all kinds of fillings. This recipe uses ground turkey and Monterey Jack, but you could use beef and mozzarella or ground chicken and feta. They’re great party appetizers or as an afternoon pick-me-up.

Get the recipe from Couple In The Kitchen.

Hatch Pork Green Chili

Is there anything cozier than a steaming bowl of green chili? This recipe uses pork shoulder, tenderized over three hours in a cast-iron pot. Freeze leftovers or eat over the course of the week. Bonus: Your house will smell incredible.

Get the recipe from Three Olives Branch.

Chile Con Queso

Hosting a get-together during Hatch chile season? This 15-minute dip is destined to become an empty bowl. All you need is Hatch green chile salsa, melted cheese (asadero, preferably, but Muenster will do), and fresh flour tortillas for dipping. Bouillon powder brings an umami flavor, while lime juice breaks the cheesiness with some acidity.

Get the recipe from New York Times Cooking.

Hatch Chiles Rellenos

This beloved Mexican dish is another stuffed pepper recipe. Only this time, melted Oaxaca cheese is inside the peppers, which are fried in oil and placed in a red sauce made with fresh tomatoes, onion, garlic, and cilantro.

Get the recipe from Favorite Family Recipes.

Craving more recipes with a bit of heat? Make Mexican hot cocoa with milk, cocoa powder, spices, and a little cayenne for dessert.