What is Hatch Chile?

Hatch Chiles are Chile Pepper varieties commercially cultivated in the Hatch Valley of Southern New Mexico and are designated Hatch Chiles. Learn about their origin, flavor, and why they’re a favorite in Southwestern cuisine.

Hatch, New Mexico

The Hatch Valley stretches along the Rio Grande River from Arrey, New Mexico, south to Tonuco Mountain, southeast of the town of Hatch, and into the Rincon area. It is said that the soil and climate of the area contribute to the especially pleasing flavor of the chilies.

The Hatch Valley is also a place where New Mexico Onions, New Mexico Pecans and other commercial crops are grown. These crops also benefit from the soil and climate.

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The History of Hatch Chile

Formal Cultivar of Chile Peppers as an Agricultural Commercial Crop began on the campus of the New Mexico College of Agriculture and Mechanical Arts which is now New Mexico State University, at the start of the 20th Century. Research was done under the guidance of Dr. Fabián García, who in 1913 released New Mexico 9, a milder tasting Chile pepper than what was for sale at that time.

With a flood of new residents coming to New Mexico, the normal Chile was too hot initially, so work was done to tone it down a little. There was also a desire to have smooth Chile Peppers that could be canned better.

New Mexico 9 is an ancestor of all New Mexico Chile Peppers. Many agricultural researchers over the years worked on developing Chile varieties. In 1950, a variety of Chile pepper called New Mexico 6 was introduced. A few years later it was modified to be less hot to the taste and is called NuMex 6-4. Dr. Roy Nakayama made vast improvements in the quality of several varieties of the Chile pepper plants.

From the research and development comes New Mexico Chile like NuMex Big Jim which when introduced by Dr. Nakayama in 1975 was listed in The Guinness Book of World Records as having the largest Green Chile Pods. At the time then and now it is noted as being perfect for Chile Rellenos and is highly valued for having a superb taste.

What is Chile?

Chile, the fruit from Chile Peppers (Capsicum annuum), is a spicy enhancement to the flavor of food and a food in and of itself. Chile is a New Mexican and Southwestern tradition for any meal. It comes in many forms:

  • Freshly picked from the field and used quickly.
  • Processed into a jar with that same great fresh taste when opened.
  • Frozen so that when defrosted, that great Chile flavor is realized.
  • Dried so it can be reconstituted into great tasting food.
  • Powdered into a spice, which is added as the flavor is desired.

Chile is an integral part of a myriad of restaurant and home prepared meals, morning, noon, and night.

Green Chile Burger

Is it Chile or Chili?

Traditionally, the word “Chile” refers to the plant with peppers, and “Chili” describes when meat, tomatoes, pinto beans, and chili powder is cooked into a meal. Often, it is called Chili con Carne–Chili with Meat.

One way to describe it: Chile is an ingredient and Chili is a meal. Both words come from Mexico centuries ago and can be interchanged without changing the good taste of either.

How did Chile end up on my food?

Thousands of years ago, an unrecorded human saw a plant, perhaps in Bolivia. The person found that the fruit of the plant tasted good. Over thousands of years, the fruit of that plant was cultivated and valued. It was and is used heavily in Mexico and brought to New Mexico over the years.

In the American Southwest, and specifically, New Mexico, it is called the Chile Pepper Plant. Originally, it was mostly grown in personal gardens, but in the 20th Century it became a commercial crop developed by researchers at New Mexico State University.
 Harvesting Green Chile

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Types of Hatch Chile Peppers

There are many varieties of Hatch Chile Peppers. A few of the popular varieties are:

The Big Jim Chile Peppers

Big Jim is one of the most popular Chile Pepper grown in the Hatch Valley. It is also one that has been cultivated for many years. With Chile Pods typically about ten inches long, it is valued for its use in Chile Rellenos. But more importantly to most people, the taste of Big Jim is excellent with thick flavorful chile meat and a heat that is said to be in the range of medium.

This variety of Hatch Chile Pepper is usually picked when green, though if left on the vine, it will turn red and can be combined with green to make a Red Green, or some call it a Christmas Chile.

Big Jim Chile Pepper

NuMex Heritage Big Jim Chile Peppers

The Big Jim Heritage pepper has a Scoville rating of medium to hot heat. It was developed by several researchers, including Jimmy Lytle, the son of Jim Lytle. Dr. Roy Nakayama named the Big Jim Chile to honor Jim Lytle’s work in the Chile Industry. Both Big Jim and Big Jim Heritage are noted for their pleasing Chile flavor. Both have a full, rich, tasty flavor, just a little bit sweet. Big Jim Heritage Chile Peppers, though, are hotter to the taste.

Charger Chile Peppers

The Charger Chile Pepper has medium heat and an exceedingly excellent flavor. That flavor is noted for being lively, yet not too hot. The Chile Peppers are large and the walls are thick, making the Chile Peppers good for frying and stuffing. Charger Chile Pepper

Sandia Select Chile Peppers

The Sandia Select Chile Pepper is very popular with restaurants and those who cook at home. It has a Scoville rating of hot heat to the taste.

To Chile aficionados, this is one of the varieties that is distinct in a strong Chile flavor and dependable in the amount of heat. The Sandia Select Chile Peppers are usually about seven inches long, so besides being chopped up as a condiment or blended for enchiladas, the Chile Peppers can be used for Chile Rellenos.
Sandia Chile Pepper

G76 Chile Peppers

The G76 is a tasty hot heat Chile Pepper valued for its uniform fruit, about 7 to 8 inches long, which is often used for Chile Rellenos and as a condiment for grilling. The taste of G76 is unique and highly valued by some people. It hits their taste buds just right. G76 is a powerful flavor that some people feel is velvety. G76 Chile Pepper

Rattlesnake Chile Peppers

Rattlesnake is a New Mexico Chile Pepper that is extra hot and tasty in heat. Some people have eaten Chile long enough that traditional medium or even hot just does not have the “Bite” that they want. That is when the Extra Hot Chile comes in handy. It is quite spicy and crisp to the taste. And, to those who need the Chile Pepper to be robust, Rattlesnake does so.

Barker Chile Peppers

The Barker is a New Mexico Chile Pepper that is extra hot in heat. It is not as overpowering as Lumbre but will still make an impression on your taste buds. What many people like is that Barker Chile Peppers have what some call a tangy taste.

Lumbre Chile Peppers

While relatively new, the Lumbre Chile Peppers are noted as the hottest Chile Pepper normally grown in the Hatch Valley. They are extra hot. For many people, the heat and flavor are exactly what a good enchilada needs to be completely satisfying. Lumbre Chile Peppers also go well in Chile Stew using beef, vegetables, and onions. Lumbre Chile Pepper

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When Is Hatch Chile Season?

Typically, the Hatch Chile is planted in April, depending on soil temperature and other environmental factors, and the Harvest Season is from the first harvests of mature green Chile in early August until the first freeze, usually in November. However, with the development of Chile pepper sauces and salsa in bottles, the Hatch Chile Season in your kitchen is year-round.

What makes the description: Good Chile?

When describing a “good” chile, two main factors come into play: how the chile is grown and harvested, and how it is ultimately used.

First, consider the planting and harvesting process, regardless of the chile variety. Some types of chile naturally grow better due to their resistance to pests and diseases. Others have thicker walls, making them ideal for roasting. Ultimately, the quality and quantity of fruit produced are key. It’s also beneficial if the fruit matures all at once, which makes harvesting more efficient.

In addition, a good chile plant can withstand environmental challenges. These include too much or too little water, too much or too little sunlight, and fluctuations in temperature. Another factor is how well the fruit handles the harvesting process itself—some chile varieties are more resilient than others.

After harvest, several other characteristics determine whether a chile is preferred by commercial or home growers. Flavor is always the top priority. Roasting quality is another big plus, especially if the chile’s thick flesh helps retain flavor during roasting. Consistency in heat and taste is also important.

Some chiles are best used green, while others are ideal once they ripen and turn red, which all chile peppers do by fall. Knowing the right time and way to use a chile adds to what makes it truly “good.”

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How do I know when Chile is grown in New Mexico?

Different types of Chile Peppers are grown all over the world, and some varieties of New Mexico Chile are grown and packaged in other states such as Arizona, California and, Colorado, New Mexico law 25-11-3. Unlawful advertising, labeling or selling of non-New Mexico Chile assures the authenticity of Chile labeled New Mexico Chile to be New Mexico grown.

Hatch Chile Recipes

Where Can I Buy Hatch Chile Pepper products?

The Fresh Chile Company provides consumers the taste of Chile every day of the year. Our Chile sauces and salsas come in four heats (mild, medium, hot and extra-hot) and twelve varieties along with special Chile infused mustards, ketchup, and barbeque sauces. There are also Chile powders and other products available for purchase and shipping.

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What is Hatch Chile? Hatch Chiles are more than just a regional crop—they’re a cultural icon rooted in the rich soil and heritage of New Mexico’s Hatch Valley. Their distinct flavor, shaped by decades of agricultural innovation and a unique growing climate, has made them a staple in Southwestern cuisine and beyond.

Whether roasted, dried, or turned into sauces, a New Mexican chile brings authentic heat, flavor, and tradition to any kitchen.

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Written by Michael Swickard, PH.D.

Dr. Michael Swickard

© 2023 The Fresh Chile Company