What is Hatch Chile?
The definitive guide from the descendants of Joseph Franzoy—the first commercial chile farmer in Hatch Valley. We've been growing chile here for over 100 years.
Learn the Full StoryHatch Chile isn't just a pepper—it's a protected regional designation for chile peppers grown exclusively in the Hatch Valley of southern New Mexico.
Like Vidalia onions from Georgia, Napa Valley wines from California, or Champagne from France, true Hatch Chile can only come from one place on Earth: a 40-mile stretch of the Rio Grande Valley where our family has been farming for five generations.
We're the Mitchell family of The Hatch Chile Store, descendants of Joseph Franzoy—the Austrian immigrant who became the first commercial chile farmer in Hatch Valley over 100 years ago.
In This Guide
What Exactly is Hatch Chile?
A geographic designation, not a single variety.
Hatch Chile refers to any long green New Mexican chile pepper (Capsicum annuum) commercially grown within the Hatch Valley of southern New Mexico. The valley extends along the Rio Grande River from Arrey, New Mexico, south past the village of Hatch to Tonuco Mountain—approximately 40 miles of some of the most fertile chile-growing land on Earth.
Several distinct cultivars qualify as "Hatch Chile" when grown in this region, including Big Jim, Sandia, Joe E. Parker, Lumbre, Barker, NuMex 6-4, and others developed in partnership with New Mexico State University's Chile Pepper Institute.
"There is no such thing as a Hatch chile variety, despite all the hype about them. The Hatch chile has a family farm image that can be traced back to the Franzoy family—Austrian immigrants who arrived in the Hatch Valley about 100 years ago."
— Dave DeWitt, Chile Historian and Author of The Complete Chile Pepper BookThat family farm image he references? That's our family. Joseph Franzoy, our great-great-grandfather, was the first farmer in the valley to grow chile as a commercial crop and transport it to buyers outside the region.
What Does Hatch Chile Taste Like?
Hatch Chile has a distinctive flavor profile that sets it apart from other peppers: earthy, smoky, and slightly sweet with a complex depth that intensifies when roasted. The flavor is often described as having notes of roasted nuts, subtle fruitiness, and a clean, lingering heat that doesn't overwhelm the palate.
The taste varies by variety—Big Jim tends toward mild and meaty, while Sandia delivers more pronounced heat with earthy undertones. When properly roasted, all varieties develop a signature smokiness that's become synonymous with authentic New Mexican cuisine.
Key Characteristics of Hatch Chile
Growing Region
Exclusively Hatch Valley, NM (~4,000 ft elevation)
Heat Range
1,000–8,000+ Scoville Heat Units
Harvest Season
Late July–October (peak Aug–Sept)
Flavor Profile
Earthy, smoky, slightly sweet with complex depth
Why Hatch Chile Can Only Come from Here
The science of terroir explains the magic.
Just as Champagne grapes grown in California can't legally be called Champagne, chile peppers grown outside Hatch Valley cannot legally be labeled as Hatch Chile in New Mexico.
🏔️ Mineral-Rich Soil
Alluvial deposits from the Rio Grande contain selenium and minerals that influence flavor. NMSU research shows 23% higher pyrazine concentration than chile grown elsewhere.
☀️ 300+ Days of Sunshine
Intense UV exposure during the 90-day growing season intensifies flavor development and boosts antioxidant levels.
🌡️ Temperature Swings
Hot days (100°F+) followed by cool mountain nights (60s) stress plants to concentrate sugars and capsaicinoids.
💧 Rio Grande Irrigation
Water from Elephant Butte Irrigation District delivers unique mineral composition for precision cultivation.
We often explain Hatch Chile like Napa Valley Wine or Vidalia Onions. You can plant the exact same seeds in Arizona, California, or Mexico—but you won't get Hatch Chile. The terroir simply cannot be replicated.
New Mexico law prohibits false labeling. The Hatch Chile Association—of which our founder Preston Mitchell is a board member—has secured federal certification mark protection. If you see "Hatch Chile" with "Product of Mexico" on the label, it's counterfeit.
Our Family's Story: How Hatch Chile Began
Five generations of Hatch Valley heritage.
In 1917, Joseph and Celestina Franzoy—Austrian immigrants who had spent 12 years working in American mines—finally achieved their dream of owning a farm. They settled on 60 acres of wild land in tiny Salem, New Mexico, as documented in New Mexico Magazine.
That first summer, they lived in a tent with seven children while Joseph cleared brush and marshland with his bare hands—legend has it he scolded his sons for being "lazy" when they used horses to pull stumps.
The First Commercial Chile Farmer
When Joseph first tasted chile pepper, family legend says he thought he was being poisoned. But he grew to love it—and he saw an opportunity no one else had recognized. At the time, families throughout New Mexico grew chile for personal consumption, but nobody cultivated, transported, and marketed it commercially outside the valley.
Joseph changed that. He became the first farmer in Hatch Valley to grow chile as a cash crop and deliver it directly to buyers—making 16-hour door-to-door market trips over dirt roads.
Joseph Franzoy settles in Salem, NM with wife Celestina and 7 children. Begins farming cotton and wheat.
First commercial chile farming begins. Joseph grows, transports, and sells chile outside the valley.
First Hatch Chile Festival. Franzoy farmers help inaugurate the celebration. 1,500 attend; today it draws 30,000+.
Big Jim pepper released. Developed by Jim Lytle (married to Joseph's daughter June) with NMSU. Sets a Guinness World Record at 17 inches.
Preston Mitchell, age 12, launches the Berridge Farms website—one of the first online farm-to-table chile businesses.
Preston Mitchell starts his own Hatch chile roasting business at the family home—roasting fresh chile and delivering it personally to customers in neighboring towns.
The Hatch Chile Store founded. Preston and Elaine Mitchell merge operations. Now the #1 online source for authentic Hatch Chile.
"The Internet took the place of Great-Grandpa driving with his cart and mule, personally going to each mom-and-pop store and individual homes peddling his wares."
— Barbara Mitchell, Preston's mother and Joseph Franzoy's great-granddaughterHatch Chile vs. Other Peppers
How does Hatch compare to jalapeños, poblanos, and serranos?
If you're familiar with other chile peppers, you might wonder where Hatch fits in. The short answer: Hatch Chile occupies a unique middle ground—more flavorful than most mild peppers, more complex than most hot ones, and with a roasted character that no other chile can match.
| Chile Type | Heat (SHU) | Flavor | Best Uses |
|---|---|---|---|
| Hatch Chile | 1,000–8,000+ | Earthy, smoky, complex | Roasting, stuffing, sauces, everything |
| Jalapeño | 2,500–8,000 | Grassy, bright, sharp | Nachos, poppers, pickling |
| Poblano | 1,000–2,000 | Mild, earthy, sweet | Stuffing, rajas, mole |
| Serrano | 10,000–23,000 | Bright, crisp, very hot | Salsas, pico de gallo |
| Anaheim | 500–2,500 | Mild, vegetal, tangy | Stuffing, casseroles |
| Cayenne | 30,000–50,000 | Sharp, peppery heat | Hot sauce, seasoning |
Can You Substitute Hatch Chile in Recipes?
Yes—Hatch Chile can replace poblanos, Anaheims, or jalapeños in most recipes. Just keep in mind that Hatch's roasted, earthy depth is what makes green chile stew and enchiladas taste authentically New Mexican. If a recipe specifically calls for Hatch Chile, substituting another pepper will noticeably change the dish.
Hatch Chile vs. Anaheim: The Deep Dive
They look similar—but they're not the same pepper.
This is the comparison we're asked about most often, so let's settle it definitively. Hatch Chile and Anaheim chile share a common ancestor, but they are not the same—not in origin, not in flavor, and not in heat.
In the early 1900s, Emilio Ortega (yes, that Ortega) took New Mexican chile seeds to Anaheim, California. Without the Hatch Valley's terroir—the mineral-rich soil, the intense sun, the temperature swings, the Rio Grande water—the chile changed. Over generations of cultivation in California's milder climate, it became a different pepper entirely.
Today, "Anaheim" refers to a generic cultivar grown primarily in California and Mexico—often year-round in controlled conditions that prioritize yield over flavor.
| Characteristic | Hatch Chile | Anaheim Chile |
|---|---|---|
| Origin | Hatch Valley, NM only | California, Mexico, worldwide |
| Heat Level | 1,000–8,000+ SHU | 500–2,500 SHU |
| Flavor | Earthy, complex, smoky-sweet | Mild, vegetal, like bell peppers |
| Roasting Quality | Exceptional—develops signature smokiness | Adequate—less complexity develops |
| Availability | Seasonal fresh (Aug–Oct); frozen/jarred year-round | Year-round fresh |
| Legal Protection | Certified; NM law + federal trademark | Generic name; no protection |
Technically yes, but your dish will be milder and lack the complex, smoky depth that defines New Mexican cuisine. Anaheim is fine for everyday cooking when Hatch isn't available. But for authentic green chile stew, rellenos, or green chile cheeseburgers—there's no substitute.
Hatch Chile Varieties & Heat Levels
Multiple cultivars, one legendary terroir.
"Hatch Chile" encompasses numerous cultivars developed over 100+ years of breeding at New Mexico State University—often in partnership with local farming families like ours. For a complete breakdown, see our detailed heat level guide.
| Heat Level | Scoville (SHU) | Varieties | Best For |
|---|---|---|---|
| MILD | 1,000–1,500 | NuMex 6-4, R Naky | Chile newcomers, kids, rellenos |
| MEDIUM | 1,500–4,000 | Big Jim, Charger | Enchiladas, stuffing, everyday cooking |
| HOT | 4,000–6,000 | Sandia, Joe E. Parker | Green Chile stew, sauces, true NM flavor |
| X-HOT | 6,000–8,000+ | Barker, Lumbre | Heat seekers, hot sauce, spice lovers |
Featured Varieties
Big Jim
The most famous Hatch variety, named after our relative Jim Lytle. Holds the Guinness World Record for longest chile (17 inches). Thick, meaty walls perfect for chile rellenos. Most popular for beginners.
Sandia
Our "Hot" variety and the backbone of authentic New Mexican restaurant cooking. Dependable heat with earthy undertones. Named after Sandia Mountains near Albuquerque.
Lumbre
Developed by Jimmy and Faron Lytle—our extended family. The hottest variety commonly grown in the valley. "Lumbre" means "fire" in Spanish, and it earns the name. For serious heat seekers only.
Capsaicin is concentrated in the white veins (placenta) inside the pod, not the seeds. To reduce heat, remove the veins—not just the seeds. The seeds only taste hot because they touch the veins. Learn proper technique in our roasting and preparation guide.
Nutrition & Health Benefits
Is Hatch chile good for you? Absolutely.
Beyond incredible flavor, Hatch Chile delivers impressive nutritional benefits. New Mexicans have known this for generations—now science confirms what our grandmothers always said.
More Vitamin C Than Oranges
One green chile pod contains 2x the vitamin C of a medium orange.
Metabolism Boost
Capsaicin has been shown to temporarily increase metabolic rate by up to 8%.
Anti-Inflammatory
Capsaicin and antioxidants may help reduce inflammation throughout the body.
Low Calorie
Only ~30 calories per 100g. Add flavor without adding weight.
Per 100g of raw green Hatch Chile: ~40 calories, 9g carbohydrates, 2g protein, 0.4g fat, 1.5g fiber. Rich in vitamins A, C, B6, and K, plus potassium and manganese.
The intense New Mexico sun that gives Hatch Chile its flavor also concentrates antioxidants—research from NMSU shows Hatch-grown peppers have higher antioxidant levels than the same varieties grown elsewhere.
How to Identify Authentic Hatch Chile
Not everything labeled "Hatch" is real.
A 2023 survey found that 68% of restaurant buyers had unknowingly purchased counterfeit "Hatch" chile. Mislabeling is rampant—especially online and in grocery stores outside New Mexico. Here's how to ensure you're getting the real thing.
✅ What to Look For
- Hatch Chile Association certification logo
- Clear origin statement: "Grown in Hatch Valley, NM"
- Seasonal fresh availability (Aug–Oct only)
- New Mexico-based seller (area code 575)
- Traceable farm sourcing
❌ Red Flags
- "Hatch-Style" or "Hatch-Type" = NOT from Hatch
- "Product of Mexico" or "Product of Arizona"
- Year-round "fresh" availability (impossible)
- Prices below $4.50/lb for fresh (too cheap to be real)
- Vague origin or no farm information
Hatch Chile Season: When to Buy
Late July through October. Peak: August–September.
The annual Hatch Chile Festival—held Labor Day weekend—marks the peak of the season. It's when our family and other Hatch Valley farmers celebrate the harvest with 30,000+ visitors from around the world.
Year-Round Options
Can't wait for fresh season? We've got you covered:
- Frozen Roasted Chile: Flash-frozen within hours of roasting—how most New Mexicans stockpile their annual supply. Tastes just like fresh-roasted.
- Dried Chile & Powders: Ristras, pods, flakes, or powder retain distinctive flavor for 12+ months.
- Jarred Salsas & Sauces: Shelf-stable authentic Hatch flavor whenever you need it.
How to Store Hatch Chile
Fresh, frozen, or dried—maximize shelf life.
🥬 Fresh (Unroasted)
- Refrigerator: 1–2 weeks in crisper drawer
- Tip: Store in paper bag, not plastic (prevents moisture)
- Best practice: Roast within a week of receiving
❄️ Frozen (Roasted)
- Freezer: 12+ months at 0°F
- Tip: Portion into meal-sized bags before freezing
- Thawing: Refrigerator overnight or microwave
🌶️ Dried (Pods/Powder)
- Pantry: 12–18 months in airtight container
- Tip: Store away from heat, light, and moisture
- Ristras: Decorative for years; culinary use within 1 year
For detailed instructions on roasting, peeling, and freezing fresh chile, see our comprehensive How to Roast Hatch Chile guide.
How to Use Hatch Chile
From classic New Mexican dishes to everyday cooking.
Once you have roasted, peeled Hatch Chile (see our complete roasting guide), the possibilities are endless. Here are the classic applications and some creative ideas.
Classic New Mexican Dishes
- Green Chile Stew: The quintessential New Mexican comfort food—pork, potatoes, and green chile simmered to perfection.
- Green Chile Enchiladas: Smothered in green chile sauce and melted cheese. Order them "Christmas style" for both red and green.
- Chile Rellenos: Whole roasted chiles stuffed with cheese, battered, and fried. Big Jim is the classic choice.
- Green Chile Cheeseburger: The burger that launched a thousand road trips.
- Red Chile Sauce: Made from dried red Hatch Chile pods. The soul of carne adovada and huevos rancheros.
In 1996, New Mexico designated "Red or Green?" as the official state question—asked at every restaurant when you order. Your answer determines which chile sauce tops your dish. Can't decide? Say "Christmas" to get both. Learn more about the tradition.
Everyday Ideas
Beyond traditional dishes, Hatch Chile elevates virtually anything: scrambled eggs and breakfast burritos, burgers and sandwiches, pizza and pasta, queso, guacamole, dip, soups and chili, even cornbread and chocolate desserts.
Browse our full recipe collection for hundreds of ideas.
Buying Guide: How Much to Order
Plan your annual Hatch Chile supply like a New Mexican.
True Hatch Chile lovers buy in bulk during harvest season and freeze enough to last until next year. Here's how to estimate your needs:
| Usage Level | Fresh Chile/Year | After Roasting | Best For |
| Light User | 5–10 lbs | ~3–6 lbs | Occasional use, first time |
| Regular User | 20–30 lbs | ~12–18 lbs | Weekly cooking, family of 2–4 |
| Chile Lover | 40–60 lbs | ~24–36 lbs | Multiple meals/week |
| New Mexican | 100+ lbs | ~60+ lbs | Daily use, sharing |
Note: Fresh chile loses about 40% of its weight during roasting and peeling. So 10 lbs of fresh chile yields approximately 6 lbs of usable roasted chile.
What Should Hatch Chile Cost?
- Fresh (unroasted): $4.50–$7/lb depending on variety and season
- Fresh (roasted): $6–$9/lb (includes roasting service)
- Frozen (roasted): $8–$12/lb (includes processing)
- Red flag: Under $4/lb is almost certainly not authentic
Frequently Asked Questions
Quick answers to common questions about Hatch Chile.
What makes Hatch Chile different from regular green chile?
Hatch Chile is a geographic designation—like Champagne or Vidalia Onions—for chile peppers grown exclusively in New Mexico's Hatch Valley. The region's unique terroir creates a distinctively earthy, complex, smoky-sweet flavor that can't be replicated elsewhere.
How spicy is Hatch chile?
Hatch Chile ranges from mild (1,000 SHU) to extra-hot (8,000+ SHU) depending on variety. Mild varieties like NuMex 6-4 are comparable to a mild jalapeño; hot varieties like Sandia have noticeable heat; Lumbre packs serious punch. Most find Big Jim and Charger offer the best balance.
How long does Hatch Chile last in the freezer?
Properly stored roasted Hatch Chile lasts 12+ months in the freezer at 0°F without significant quality loss. This is how most New Mexicans preserve their annual supply. Portion into meal-sized bags and remove as much air as possible. Commerically prepared frozen chile has a 24+ month life.
Can you eat Hatch chile raw?
Yes, it's safe but not recommended. Raw green chile has tough skin and sharp, grassy flavor. Roasting transforms it—charring the skin for easy peeling while developing the signature smoky sweetness. See our roasting guide.
What's the difference between green and red Hatch chile?
Same plant, different harvest timing. Green chile is picked while immature with bright, fresh heat. Red chile ripens fully on the vine, developing sweeter, earthier flavor. Green is typically roasted fresh; red is usually dried for sauces and powder.
Is Hatch chile good for you?
Yes! One green chile pod contains more vitamin C than an orange, plus vitamins A, B6, and K. Capsaicin is linked to metabolism boosting and anti-inflammatory effects. Chile is also low in calories (~30-40 per 100g) and high in fiber.
Why is my Hatch chile not hot?
Factors affecting heat: variety (mild varieties have minimal heat by design), growing conditions, and pod variation. For more heat, try Sandia, Barker, or Lumbre. Heat is concentrated in white veins inside the pod—leaving them in increases spiciness.
How do you pronounce "Hatch chile"?
Hatch rhymes with "catch." Chile is "CHEE-lay" in New Mexico (Spanish origin)—not "CHIH-lee" like the bean dish. The pepper is always spelled "chile" (Spanish), not "chili" (Tex-Mex). Getting this right marks you as someone who knows their peppers!
Where can I buy authentic Hatch chile?
During harvest (Aug–Oct), find it at NM farmers markets. Year-round, order from Hatch Valley farms online. The Hatch Chile Store ships fresh, roasted, frozen, and dried chile nationwide from our 5th-generation family farm.
What should I do with Hatch chile seeds?
Save and dry seeds for planting (though chile grown outside Hatch Valley won't be "Hatch chile"—terroir matters). Seeds are edible but don't contain significant heat (that's in the veins). Most people remove seeds during prep, but leaving them is fine.
Experience Authentic Hatch Chile
From our family's farm in New Mexico to your table. Five generations of Hatch Valley heritage in every bite.
Questions? Call (575) 635-4680 — that's a Hatch Valley area code, because that's where we live.
About the Author
Preston Mitchell
Preston is the founder of The Hatch Chile Store and a 5th-generation Hatch Valley farmer. His great-great-grandfather Joseph Franzoy was the first commercial chile farmer in the valley. Preston serves on the board of the Hatch Chile Association and has been featured in New Mexico Magazine, Texas Monthly, and the Food Network.