Hatch Chile vs. Anaheim Green Chile: Key Differences in Flavor, Heat, and Use

Hatch chiles are more flavorful than milder, slightly sweeter Anaheim chiles. Find out the differences in flavor, spice level, and growing regions.

Not all green chiles are created equal. If you've ever found yourself torn between Hatch and Anaheim chiles at the grocery store or farmer’s market, you're not alone. Though these peppers might appear nearly identical, their taste, origin, and even heat can vary significantly.

In this quick guide, we’ll explore Hatch chiles' origin and what sets them apart from their Anaheim chiles.

Key Takeaways:

• Hatch chiles are grown only in Hatch Valley, New Mexico. Anaheim chiles are mostly grown in California.
• Hatch chiles are bolder, smokier, and hotter, while Anaheim peppers are milder and sweeter.
• Hatch chiles are part of New Mexico's food culture. They're harvested in late summer and celebrated widely.
• Use Hatch peppers for roasting and adding a bold flavor to your food. Add Anaheim for mild, everyday cooking.

Craving bold, smoky flavor? Discover why Hatch chiles are the secret ingredient foodies swear by.

Shop Hatch Chile Products Now

Hatch Chile and Anaheim Chile Comparison

While both Hatch and Anaheim chiles look similar and are often used interchangeably, they are distinct in flavor, heat, and origin. Here’s how they compare:

 

The Unique Origins of Hatch Valley Chile

Some people say that there is a Southwestern mystique about Hatch Valley Chile. How can one relatively small area in Southern New Mexico provide such utterly delicious world-class Green and Red Chile? Answer: It does.

The geographical name comes from the Hatch Valley that runs from Arrey, New Mexico, south to Tonuco Mountain southeast of Hatch, New Mexico. The Hatch Valley borders to the east the historic Camino Real, the route established by the Spanish between Chihuahua, Mexico, and Santa Fe, New Mexico. It carried nearly all the traffic between Mexico and New Mexico for over 250 years.

Today, Hatch, New Mexico, is the Chile Capital of the World! At least so says my New Mexico License Plate. And I do believe it.

These aren’t your average chiles. Taste the difference that makes chefs obsessed.

Taste the Tradition—Shop Hatch Green Chile Now!

Which Should You Choose?

Here’s a quick overview of the chile pepper you need to use:

• Hatch chile: Great for grilling and stews with its bold, smoky flavor.
• Anaheim chile: Works best with stuffing and sautéing, as it produces a milder heat.

Hatch is available for a limited season, while Anaheim is available year-round. Chile purists should use Hatch peppers for New Mexico-style cooking.

What Makes Hatch Chile Special?

Through eons of time, the soil of this valley developed and created a fertile growing region that produces especially flavorful Chile Peppers of many varieties and heat levels. To be called Hatch Chile, the Chile Pepper Plants must be grown in the valley. Further, a state law, passed in 2012, prohibits the sale of Chiles described as “New Mexican” unless grown in New Mexico. Otherwise, they must have a prominent “Not grown in New Mexico” disclaimer.

Traditional Chile plants from Mexico and New Mexico were used to develop the current modern Chile pepper varieties. Early Horticulturist Pioneer, Dr. Fabián García, was in the 1894 first graduating class of what is now New Mexico State University. In 1913, he released his first Chile Pepper, New Mexico 9, which is linked to most current varieties of New Mexico Chile Peppers.

García and his researchers combined a couple of local peppers to create a milder pepper. With new residents coming to New Mexico, traditional peppers were too hot. There was also a desire for smoother Chile Peppers that would ship in a container. New Mexico State University's Chile Pepper Institute continues Chile research and development.

This historical evolution also plays into the Hatch Chile vs. Anaheim Chile discussion—while Anaheim chiles have their own roots, the Hatch variety is steeped in regional legacy and strict growing standards.

Hatch Chile Recipes Worth Sharing

Hatch Chiles start to ripen in mid to late July and into the fall, depending on variety. Red Chile is just Hatch Green Chile that is kept on the vine until it turns Red.

Fresh Chile Co. starts harvesting and roasting their Chiles in late July. The company ships fresh-picked Chiles across the country throughout the harvest. While chile peppers are being shipped fresh, others are roasted and processed into Chile sauces and salsa available all year.

The Fresh Chile Company offers products ranging from fresh Chiles, to sauces, salsas, and seasoning powders, which can put delicious red, green, or a blend of both Red and Green Chile on the table for every meal. Also, check out our recipes area, where we provide our recipes and customers send in theirs.

Check out The Fresh Chile Company products and recipes online here.

Shop All Products

FAQs

Is Hatch chile spicier than Anaheim?

Yes, it is. While they’re types of green peppers, fresh Hatch chiles tend to be hotter than Anaheim. The spiciness of Hatch chile peppers varies depending on how ripe they are and on where they’re grown. The heat usually ranges from mild to medium hot.

Can I replace Anaheim for Hatch chile in recipes?

Yes, you can, especially if the recipe calls for a mild flavor. Anaheim peppers are a perfect replacement for when fresh Hatch chiles are not in season. It can add a warm, hearty touch to your meal.

What makes Hatch chile unique?

Hatch chile peppers are exclusively grown in the Hatch Valley region of New Mexico. The area’s soil and climate give these green peppers a signature balance of heat and a slightly sweet flavor that you may not find in other peppers.

Are Hatch and Anaheim chile the same?

Not exactly. They may look similar, but they have distinct flavors, origins, and levels of heat.