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Unlock the Flavor of Authentic Hatch New Mexican Green Chiles

Hatch, New Mexico, is the only place where you can find genuine Hatch New Mexican green chiles. It’s not a variety, but rather a specific region that produces these unique peppers. There are four main types: Mild, Medium, Hot, and Extra Hot. Be cautious when handling the hot ones, as they pack a blazing punch. Until they’re cut open, it’s difficult to determine their heat level.

Selecting the Perfect Peppers

When choosing Hatch chiles, look for bright green, smooth, symmetrical, heavy, and crisp peppers. The thick skin makes them ideal for roasting, which brings out their natural flavor. Local markets sometimes mix medium and hot peppers together, so it’s essential to ask for unopened boxes or buy a whole box to ensure you get the desired heat level.

Roasting Methods

Roasting Hatch chiles brings out their rich flavor. You can roast them in the oven or broiler at 450°F for about 7 minutes, grill them outdoors until the skin blisters, or use a heavy pan on high heat for about 10 minutes, turning occasionally. When roasting in a pan or oven, select flat and straight peppers to increase the surface area exposed to heat.

Preserving the Flavor

To preserve the peppers, freeze them with the skin intact. This will protect them from bacteria and make the skins easier to remove after thawing. When freezing, make sure to do so within a day of roasting and thaw them in the fridge to prevent bacterial growth.

Affinities and Recipes

Hatch chiles pair perfectly with cumin, sour cream, cheese, pork, eggs, chorizo, tomatoes, garlic, onion, corn, and potatoes. For more recipe inspiration, explore the Chowhound topic on Hatch New Mexican green chile recipes, featuring unique dishes like Hatch vodka, pie, kugel, mashed potatoes, and calabacitas.

Handling and Preparing Hatch Chiles

When handling Hatch chiles, wear rubber or protective gloves to avoid irritating your skin. Roast the peppers until the skin is black and blistered, but not charred. Then, place them in a plastic or paper bag to steam and loosen the skins. To peel, gently rub the peppers with a sheet of newspaper, papertowel, or dishcloth to remove the majority of the skin. Remove the seeds by hand, and wash your hands under running water to clean up.

Freezing and Storage

Freeze peeled and seeded peppers in ice cube trays for easy use in recipes. They’ll last for a while in the freezer, and you can simply thaw and use them as needed.