Hatch Green Chilies

Hatch green chilies are a variety of chili pepper grown primarily in the Hatch Valley region of New Mexico. They are known for their distinctive flavor, which can range from mild to very hot depending on the specific cultivar and growing conditions. These chilies are typically harvested and used fresh, roasted, or dried.

Manufacturers use Hatch green chilies to add a unique, slightly sweet, and spicy flavor to a variety of foods. They are a popular ingredient in salsas, dips, sauces, chili powders, and roasted dishes. Their robust flavor also makes them a common addition to breakfast items, frozen appetizers, and prepared meals.

Hatch green chilies are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a natural source of vitamins, minerals, and antioxidants, particularly Vitamin C and capsaicin, the compound responsible for their heat. While capsaicin has been studied for various health effects, including metabolism and pain relief, these are typically associated with concentrated forms or high intakes. JECFA and EFSA have evaluated capsaicinoids, but not specifically Hatch green chilies as a distinct ingredient.