New Mexico, or Hatch Chile

There’s many different peppers out there but few inspire as much devotion as the New Mexico, or Hatch Chile. This large green pepper has been described as having a sweet, spicy, and smoky flavor while clocking in at a respectable 0-100k SHUs. Unsurprisingly, this pepper is primarily grown in and around the Hatch Valley in Southern New Mexico. This pepper has a long history of being grown in the region first by the Pueblos and then by Spanish, Mexican, and American Frontiersmen. This tradition is so strong due to the unique terroir of the region that lends to perfect growing conditions for the Hatch Chile - the arid climate of Southern New Mexico. In fact, the residents of this valley are so proud of the quality of their chiles that the state legislature has passed a law that prevents the use of the name, “Hatch”, in branding unless it has specifically been grown in the valley, otherwise it is simply a New Mexico Chile.

What makes the Hatch Chile particularly interesting is that it because it isn’t grown anywhere else you can’t find fresh chiles year-round. You can’t just buy Hatch Chiles from the Southern Hemisphere in the winter. The harvesting season happens in August, which kicks off Autumn in New Mexico. You’ll see fairs where a central theme is the roasting of the Hatch Chile, which happens in huge open face steel drums. These steel drums are rotated over an open fire and then traditionally skinned by the family or group that is roasting the peppers.

So not only does Autumn bring the smell of roasting Hatch Chiles but also the ability to see how Southern New Mexicans kick-off the Fall Harvest festival season. The most prominent of all these festivals is the Hatch Chile Fest, http://www.hatchchilefest.com/. This will bring in over 30k people over two days to see what pepper harvesting and roasting are all about, plus some great food, music, and events.

Besides all the interesting cultural pieces that come with the Hatch Chili, it stands on its own as a delicious pepper. That sweet, spicy, and smoky profile lends itself to traditional Mexican dishes, salsas, and hot sauces but also commonly as a topping for things like cheese burgers and fries.