Roasted Hatch Chiles

Hatch chiles are a variety of pepper grown in Hatch, New Mexico. They are known for their unique, mild to medium heat and smoky flavor. Roasting them intensifies their flavor and softens their texture, making them a popular ingredient.

Manufacturers use roasted Hatch chiles to add a distinct smoky, slightly spicy flavor to a variety of foods. They are commonly found in salsas, dips, sauces, spice blends, and cheese products. Their unique taste makes them a signature ingredient in Southwestern and Tex-Mex cuisine.

Roasted Hatch chiles are a vegetable and are generally recognized as safe by the FDA. They are a source of vitamins A and C, and contain capsaicin, the compound responsible for the heat in peppers. Capsaicin has been studied for potential effects on metabolism and pain relief, though evidence is mixed and more research is needed. No specific regulatory limits or evaluations by bodies like JECFA or EFSA are typically applied to whole vegetables like this.