Roasted Hatch Red Chile
Hatch Red & Green Blend
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Why 500,000+ Customers Keep Coming Back
Real reviews from real chile lovers - from New Mexico expats to first-time buyers.
We know you're wondering.
It depends on how you want to use it. Frozen roasted Hatch green chile is our #1 seller for a reason — it's already flame-roasted, peeled, and vacuum-sealed, so you thaw and cook. It tastes identical to standing next to a roasting drum in the Hatch Valley, and it's available year-round. Fresh Hatch green chile is for the hands-on experience — we ship it unroasted within 24 hours of harvest so you can roast it yourself at home. It's only available during harvest season (July–October). Jarred chopped Hatch green chile is shelf-stable and ready to use straight from the jar — ideal for quick meals, dips, and recipes when you don't want to deal with thawing. Most customers keep frozen in the freezer for serious cooking and jarred in the pantry for everyday convenience.
A good rule of thumb: if you cook with green chile a few times a week, a 5-lb box of frozen roasted chile lasts most households about a month. Heavy users (green chile stew, enchiladas, smothered burritos on regular rotation) go through 10 lbs a month. If you're ordering fresh chile to roast yourself, remember you'll lose about 30–40% of the weight during roasting and peeling — so 10 lbs of fresh yields roughly 6–7 lbs of usable roasted chile. Our frozen chile comes in resealable 1-lb vacuum-sealed bags so you can thaw only what you need and keep the rest frozen for up to 12 months.
No — and the difference is significant. Most grocery store "green chile" is Anaheim pepper, a milder variety (500–2,500 SHU) mass-produced in California or Mexico. Hatch green chile (1,000–8,000 SHU) is grown exclusively in the Hatch Valley of southern New Mexico, where volcanic alluvial soil, 4,000+ foot elevation, intense sunshine, and 40-degree day-to-night temperature swings produce a smoky, complex flavor profile that hasn't been replicated anywhere else. Every product we sell is Hatch Chile Association certified — your guarantee it was grown in the Hatch Valley, not Anaheim or imported chile relabeled under the Hatch name. Once you taste the real thing, canned grocery store chile becomes hard to go back to.
We offer five heat levels across our green chile products: Mild, Medium, Medium-Hot, Hot, and X-Hot. Medium is our most popular and what we recommend for first-timers — it delivers the signature smoky-sweet Hatch flavor with a pleasant, building warmth that doesn't overwhelm the dish. Mild is great for kids, spice-sensitive palates, or recipes like rellenos and queso where you want flavor without heat. Hot is the classic New Mexico restaurant heat — what you'd get if you answered "green" at a Santa Fe diner. X-Hot is for serious heat seekers only. Not sure? Order Medium and Hot and mix them when you cook — that's what a lot of New Mexicans do.
Everything. That's not an exaggeration — in New Mexico, green chile goes on eggs, burgers, pizza, mac and cheese, mashed potatoes, grilled cheese, and even brownies. The classic starters: green chile stew, smothered breakfast burritos, green chile cheeseburgers, enchiladas, and chile con queso. The easiest weeknight move is to thaw a bag of our frozen roasted chile and stir it into whatever you're already making — scrambled eggs, soup, rice, pasta, tacos. It adds smoky depth in seconds with zero prep. We have hundreds of recipes on the site to get you started, from traditional New Mexican dishes to creative crossovers.
Frozen green chile ships Tuesdays and Wednesdays in insulated, recyclable containers packed with dry ice via UPS. We ship from facilities in both New Jersey and California, so most U.S. addresses receive their order in 1–5 business days by ground. Overnight shipping is available for warmer months or if you prefer an extra guarantee. Fresh chile (seasonal, July–October) ships same-day on Wednesdays and arrives within 24 hours via overnight shipping. Jarred products ship Monday through Friday with standard ground shipping — no special packaging needed. Full shipping details →
Big Jim is the chile that put Hatch on the map. Developed in 1975 at New Mexico State University by Dr. Roy Nakayama and Hatch Valley grower Jim Lytle—a son-in-law of Joseph Franzoy, the valley's first commercial chile farmer—Big Jim once held the Guinness World Record for the largest chile pepper on Earth, with pods stretching past thirteen inches. Its thick, meaty walls and approachable Medium-tier heat (approximately 6,500 SHU per NMSU's CR706; our pods often run a touch milder than the cultivar mean) made it the definitive relleno chile and a staple in kitchens across New Mexico. Every Big Jim product below is Certified Hatch—grown in the same Hatch Valley soil where Lytle and Nakayama first tested the variety nearly fifty years ago—and flame-roasted, shipped fresh, or jarred into sauces within days of harvest.
