Roasted Green Hatch Chilies

Roasted Green Hatch Chilies are a variety of chili pepper grown exclusively in the Hatch Valley region of New Mexico. They are harvested when green and then roasted, which imparts a smoky flavor and softens their texture. This roasting process is often done over an open flame.

Manufacturers use roasted green Hatch chilies primarily to add a distinct, mild to medium heat and smoky flavor to foods. They are commonly found in salsas, dips, sauces, marinades, and as a seasoning for snacks like chips and nuts. Their unique taste makes them a popular ingredient in Southwestern and Tex-Mex cuisine.

Roasted Green Hatch Chilies are a food ingredient and are generally recognized as safe by the FDA. Like other vegetables, they contain vitamins and minerals. While specific health benefits are not typically attributed to the roasting process itself, chilies contain capsaicin, which has been studied for various effects. Regulatory bodies like JECFA and EFSA have evaluated capsaicinoids, but no specific evaluations for roasted green Hatch chilies as a distinct ingredient are noted.