Hatch Chile

Hatch chiles are a variety of pepper grown in the Hatch Valley region of New Mexico. They are known for their unique, slightly sweet flavor and mild to moderate heat. The peppers are harvested in late summer and can be used fresh, roasted, or dried.

Hatch chiles are primarily used to add a distinct, slightly sweet, and smoky flavor to foods. They are common in salsas, dips, sauces, and roasted dishes. Their flavor profile also lends itself to unique applications like chili-infused chocolates and baked goods.

Hatch chiles are a vegetable and are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They contain capsaicin, the compound responsible for the heat in peppers, which may have some health effects. JECFA has evaluated capsaicinoids, but no specific evaluations for Hatch chiles as a distinct ingredient are widely published. Evidence regarding the health effects of capsaicin is mixed and ongoing.