Roasted Hatch Green Chiles

Hatch green chiles are a variety of chili pepper grown in the Hatch Valley of New Mexico. They are known for their distinctive mild to medium heat and unique flavor. These chiles are typically roasted to enhance their smoky taste and soften their texture before being used in food products.

Manufacturers use roasted Hatch green chiles primarily for their flavor, adding a mild, smoky, and slightly spicy taste to foods. They are a popular ingredient in dips, salsas, sauces, and marinades, especially in Southwestern and Tex-Mex cuisine. They can also be found in prepared meals, snacks, and seasonings.

Hatch green chiles are a vegetable and are generally considered safe for consumption. They are a source of vitamins A and C, and contain capsaicin, the compound that gives peppers their heat. While generally recognized as safe (GRAS) by the FDA as a food ingredient, there are no specific regulatory limits set for their consumption as a vegetable. No specific evaluations by JECFA or EFSA are noted for this specific variety of chile as a food ingredient.