Hatch Green Chile Season Aug-Sept

HATCH CHILE RECIPES AT BOTTOM OF THIS POST…

They’re all the rage. Find a roasting event at a King Soopers near you! Learn more about what makes Hatch chiles a hot commodity.

Chile season is about to be upon us, which usually goes from August to September. Some experts say it may be a later harvest this year, with all of the cooler rainy months we had this Spring.

Here in Denver, we usually wait until the last week of August or first week of September for our regular stand, Lopez’s, to open just north of Alameda on Federal, as we got overcharged at several other places along Federal over the years. Large 30 pound burlap sacks are what we like, and if you get 2 sacks (we like to mix one sack of hot and one mild) and that equals 5 bushels, so we should be stocked up for a while now. In 2019, the price in Denver was $30 a sack roasted, which isn’t bad considering in New Mexico, they are now going for $20 a sack. Some Denver places are charging $45-60 per sack, so check around. Also, check the sack and make sure that they are Hatch chiles, as many sell Pueblo, Colorado chiles (which are also very good quality) passed off as Hatch, as the selling season here is a little longer and they are generally about $10 less per sack versus Hatch. Many people love Pueblo chiles better, we are just partial to Hatch.

Hatch green chiles are grown in the Hatch Valley of southwestern New Mexico’s Rio Grande region. The soil, weather and altitude of this area all contribute to bountiful crops and acre upon acre of wonderful chiles that start out green and ripen to a bright red. In fact, more chiles per acre are grown in the Hatch Valley than anywhere in the world.

What Makes a Hatch Chile?

To be a true Hatch chile, the vegetable must be certified to have been grown in the Hatch Valley. Beware of Hatch imposters—some chiles labeled as “Hatch” or “New Mexican” simply aren’t authentic. Look for the “New Mexico Certified Chile™” guarantee.

Why’s Everyone Talking About Hatch Chiles?

We’re going to farming communities like Hatch, New Mexico to bring you the freshest, most unique produce across the U.S. Learn what makes Hatch Chiles so unique and how to pick the perfect pepper from fourth-generation farmer, Chris Franzoy, of Young Guns Produce and Kroger’s Fresh Quality expert, Mike Martinusen.

We usually get ours from this local stand, but this year King Soopers is finally roasting at most of its locations:

Lopez Chile
158 S. Federal
(just N. of Alameda)
720-882-3933

New Mexican varietals of green chile peppers are all relatives of the Anaheim chile but differ significantly in flavor and heat. The Anaheim chile was developed here in New Mexico in order to satisfy demand in California for a milder, less flavorful chile pod. Because it was intended to grow in the Anaheim area, the it was named “Anaheim” by its developers at New Mexico State.

Despite being internationally recognized for quality and flavor, New Mexico’s chile industry is currently in steep decline. Only 25% of the acreage harvested in 1992 is still used to produce chile now and 82% of chile consumed in the U.S. is imported from countries such as China, Peru, and Mexico. Foreign competitors may be able to grow and sell their green chile for less than we can here in the USA, but their chile is nothing like authentic New Mexican grown green chile in terms of flavor.

Hatch green chile refers to varieties of New Mexican chile grown here in the Hatch Valley. Only chile grown here in Hatch, New Mexico, and the surrounding Hatch Valley is actually “Hatch Chile” and there are laws now to protect this demarcation. There are many different varieties of green and red chile grown here, meaning “hatch chile” is a catchall phrase for chile grown in the Valley. Similar to wine from the Napa Valley in California or Vidalia Onions from Vidallia Georgia, the chile from our Hatch valley is famed for its wonderful heat and flavor.

1904

Our mildest variety, 1904 is a staple among chile growers here in New Mexico. Prized for its consistent flavor and very low capsaicin content, this variety is a true mild. 1904 has no more heat than a bell pepper but still has that delicious New Mexican chile flavor once roasted and peeled. This variety is also very large and meaty so it is a great choice for rellenos!One reason we love 1904 as farmers is that it is one of the hardiest varieties we grow. Big Jim is far more susceptible to the viruses and fungi which make growing chile a tricky business. On wet years, you can lose an entire crop of Big Jim to diseases such as phytophthora or vert while you lose only a fraction of your crop of Sandia or 1904.

NM #20 – Mild

NM #20 was developed after consistency in the NM 6-4 variety began to decline due to cross pollination over the years. 6-4 had become inconsistent and would yield pods with too much heat for people looking for a good mild. NM #20 was the answer and allowed farmers to again offer a very mild, sweet variety that still had the depth of flavor that other New Mexican varieties offered.

Big Jim – Medium Hot

This pepper was co-developed right here in Hatch Valley. It is a larger variety ranging in size from 7-10 inches in length. Big Jim varies in heat from one pod to the next, but averages out to a medium spiced chile. It’s a favorite in our family to chop and use for medium heat enchiladas. It is also great for rellenos, if you don’t mind the range in heat. And they sure get big! We once had a relleno that held a half pound of ground meat!

Sandia – Hot

This pepper ranges 5-8 inches and is one of the hotter ones we offer. It’s a favorite among those who love very spicy foods. It can be used for enchiladas, rellenos, and most fiery dishes. It is known for it’s consistent heat, and makes great enchilada sauce.

Barker – Extra Hot

This is one of the smallest Hatch peppers, but its very hot. This is for people who love the hottest chile. It makes great salsa and adds a great level of spice in small doses. Barker really is X-Hot, and is only for the most experienced hot pepper eater so the Sandia might be a good first try.

Prices and Where to Find Hatch Chiles in Colorado and NM

Chile prices can vary wildly. Here in Denver, in 2018 we now pay around $30 a sack (which is 2 bushels) and twenty years ago, you used to be able to get two sacks for that price, so there has been some inflation and rising labor costs over the years, but not that much to be concerned about. A longtime question that remains of buyers is just how much of the fresh stuff is really in those burlap sacks you’re buying. Among vendors in the CO and NM area, there is little standardization in weights, prices or the charge for roasting. For example, in most supermarkets in Albuquerque and Rio Rancho, including Smith’s, Albertsons and Raley’s, a sack of green chile weighs 30 pounds, costs $9.99 and includes roasting. Many farmers markets charge extra for roasting, bringing the total cost of a sack to around $20 in many parts of New Mexico. Some sacks weigh up to 25-38 pounds. Patricia Aaron, home economist for the Bernalillo County Cooperative Extension Service and New Mexico State University, said the weight difference is due to the moisture content of the pods and consumers shouldn’t be too concerned. The sacks are a standard size and chile lovers are buying as many pods as will fit in the sack, regardless of weight. However, be aware, as some vendors will try to short you significantly when they “lay out bushels” versus whole unopened sacks.

Where to buy online?

Amazon: I have ordered Hatch chile peppers online through Amazon and was happy with the pods. If you are partial to Amazon, buy Hatch Chile Peppers here. (Affiliate link, my friends!)

The Hatch Chile Store: This is a very popular company that grows a lot of peppers each year. They sell both fresh and frozen roasted Hatch Chile peppers, along with other Hatch chile pepper products. I have personally used their products and am happy to recommend them.

New Mexican Connection: This is also a popular company that grows a lot of peppers each year. The owner is a super nice guy. They sell both fresh and frozen roasted Hatch Chile peppers, along with other Hatch chile pepper products. I have personally used their products and am happy to recommend them.