Buzz
Dining at a New Mexico restaurant often begins with a choice: red or green chiles? There's no wrong decision here. Red chiles deliver a fiery kick, while green chiles offer a flavorful punch, and the combination of both is what locals call ‘Christmas.’ Green chiles, specifically Hatch green chiles, which are a variety of Anaheim pepper grown in Hatch, New Mexico, are a popular pick. The heat level of Hatch peppers varies widely—from the mildness of a poblano to the intensity of a jalapeño—but they’re known for their rich, earthy flavor. Unlike the sharp, fleeting heat of a jalapeño, Hatch peppers deliver a more balanced, lasting flavor that’s subtle yet impactful.
Hatch peppers are typically available only during a brief window from August to September, but they can be preserved in various ways so you can savor their flavor long after the season has passed.
How to Get Them Ready
If you’re fortunate enough to get your hands on fresh Hatch chiles, you’ll need to blister them to remove their tough outer skin. According to New Mexico State University’s Chile Pepper Institute, there are three main ways to blister Hatch chiles: using an oven or broiler, a stovetop, or an outdoor grill. Regardless of the method, the key factor is applying sufficient heat.
A vacuum sealer is a great investment to extend the shelf life of your Hatch chile stash:
FoodSaver Vacuum Sealer
Nesco Deluxe Food VS-12 Vacuum Sealer
VSDK Vacuum Sealer Machine
To blister Hatch chiles, start by washing and drying them thoroughly. Make a small slit along the side of each chile with a knife to allow steam to escape. Turn the peppers frequently to ensure they blister evenly. Once the skin has blistered, remove the peppers from the heat and place them on a flat surface. If you prefer a crisp texture, dip the peppers in ice water immediately after cooking. For a more tender result, cover them with a damp towel. Once blistered, the skin should peel off easily. Remove the seeds and chop the peppers to your liking.
If you’d like to freeze your Hatch chiles, you have two options: freeze them whole and unpeeled, or freeze them chopped and peeled. Freezing the chiles first can make the skin removal process easier, while freezing roasted and peeled chiles means they’ll be ready for use whenever you need them.
Both options should be stored in airtight containers and consumed within a year. You can also find Hatch green chiles canned at many grocery stores across the country, including Trader Joe’s. While canned chiles may not capture the full depth of flavor that fresh, roasted peppers offer, they’re still a handy and reliable choice for quick meals.
What to Store Them In
Hatch green chiles are a versatile ingredient and can replace any green chile called for in a recipe. Consider using them in dishes like mac-and-cheese, cornbread, enchilada sauce, or chile relleno made with fresh Hatch chiles. You can even throw them in an omelet! Whenever you need a dash of heat and flavor, Hatch chiles are the perfect addition.
For more tips, tricks, and ideas on how to prepare and cook with Hatch green chiles, visit the resources available through the New Mexico State University Chile Pepper Institute.
