Hatch Green Chile Peppers

Hatch green chile peppers are a variety of chili pepper grown primarily in the Hatch Valley of New Mexico. They are known for their unique, slightly sweet flavor and mild to medium heat. These peppers are typically harvested and then used fresh, roasted, or dried.

Hatch green chiles are used to add a distinct, robust flavor to a wide variety of foods. Manufacturers add them to dips, salsas, sauces, cheeses, snacks, and even beverages to provide a savory and slightly spicy taste profile. Their popularity stems from their ability to enhance the overall flavor without being overwhelmingly hot.

Hatch green chiles are generally recognized as safe (GRAS) by the FDA as a food ingredient. They are a source of vitamins A and C, and contain capsaicin, the compound responsible for their heat. Capsaicin has been studied for potential health effects, such as influencing metabolism, but research is ongoing and results are mixed. International bodies like JECFA have evaluated capsaicinoids, but no specific ADI was set. At typical consumption levels in food, they are not associated with adverse health effects.