Roasted Hatch Green Chile

Skip the roasting, peeling, and mess.Flame-roasted in the traditional New Mexican way, hand-peeled, vacuum-sealed, and flash frozen at peak flavor. Each 1lb bag contains whole or chopped Hatch green chile — no seeds removed, no preservatives added. Grown on our family farm in the Hatch Valley of New Mexico, where five generations of chile farming (since 1917) and the unique terroir of the Rio Grande basin produce a depth of flavor you won't find in generic Anaheim peppers. Hatch Chile Association certified.

Roasted Hatch green chile is fully cooked — just thaw and add it to whatever you're making. No roasting, no peeling, no charring, no mess.

Quick thaw: Submerge the sealed bag in cold water for 15–20 minutes. Overnight thaw: Move a bag from the freezer to the fridge the night before. Direct from frozen: For soups, stews, and sauces, you can add the frozen chile directly to the pot — it'll break apart as it heats.

Chopped works best for: Green chile cheeseburgers, breakfast burritos, scrambled eggs, queso dip, enchilada filling, green chile stew, mac and cheese, cornbread batter, pizza topping, cream cheese dip, and anywhere you want smoky Hatch flavor stirred in.

Whole works best for: Chile rellenos (stuffed and battered), chile strips for sandwiches and burgers, layered enchiladas, chiles toreados, or any recipe where you want a whole roasted pepper as a centerpiece rather than diced pieces.

Pro tip from our kitchen: After thawing, portion the chile into half-cup or one-cup servings in zip-lock bags and refreeze them flat. This gives you quick-grab portions for weeknight cooking without thawing the full pound each time.

Browse all Hatch chile recipes →

All frozen items ship on Tuesdays and Wednesdays only to ensure your order doesn't sit in a warehouse over the weekend. Orders are packed with dry ice in insulated shipping containers and sent via expedited carrier.

Most orders arrive within 1–3 business days of shipment. You'll receive a tracking number by email as soon as your order ships.

What to expect on arrival: The box will be cold. The chile should arrive frozen solid or very cold to the touch. Dry ice may still be present — handle with gloves and let it sublimate in a ventilated area. Transfer your chile to the freezer immediately.

Shipping cost is calculated at checkout based on your location and order size. We ship frozen items to all 50 states. Frozen and non-frozen items ship separately to maintain cold chain integrity.

Mix and save on shipping: Adding more frozen items to your order (tamales, rellenos, sauces) doesn't significantly increase shipping cost since they share the same insulated box. Orders of 3+ frozen items qualify for automatic volume discounts — up to 30% off.

If something arrives damaged or thawed, contact us and we'll make it right.

Full shipping details →

Roasted Hatch green chile stays fresh in the freezer for 12 months or longer. The vacuum-sealed packaging prevents freezer burn and locks in flavor, so there's no quality loss over time. Many of our customers stock up once and cook from their freezer stash all year.

In the freezer: Store at 0°F or below. The bags stack flat, so they take up minimal space. A 5-pack fits easily in a standard freezer door shelf.

After thawing: Refrigerate and use within 5–7 days. Do not refreeze a fully thawed bag — instead, portion into smaller bags and refreeze immediately after the initial thaw (before they reach room temperature).

Drain before cooking: You'll notice some liquid in the bag after thawing. This is natural — it's water released during the roasting and freezing process. Drain it off before adding the chile to your recipe for the best texture and concentrated flavor. This is normal for all frozen roasted chile, including ours.

Vacuum seal is your friend: If a bag's seal is broken or punctured during shipping, use that bag first. Unsealed chile is still perfectly safe but should be used within 3–4 days in the fridge.

All Hatch green chile varies in heat naturally — even peppers from the same row in the same field can range in intensity. That said, here's what to expect from each level we offer:

Mild — Warm, approachable flavor with a gentle tingle. You taste the smokiness and sweetness of the roasted pepper without any burn. Great for families with kids, for people who are sensitive to spice, or for dishes where you want Hatch flavor without the heat (like queso dip or cornbread).

Medium — Our bestseller. A noticeable kick that builds slowly and lingers, but won't overpower a dish. This is the sweet spot for green chile cheeseburgers, breakfast burritos, enchiladas, and stews. Most customers who are unsure start here and stay here.

Hot — Real heat that announces itself immediately. The smoky Hatch flavor is still front and center, but there's a sustained burn that spice lovers look for. Great for green chile stew, salsas, and anytime you want the chile to be the dominant flavor in the dish.

A note on natural variation: Chile heat is measured in Scoville units, and even within a single harvest, individual peppers can vary by several thousand SHU. We sort and batch by heat level during processing, but nature doesn't produce perfectly uniform peppers. If you receive a bag of Medium that feels closer to Mild (or Hot), that's the nature of real agricultural product — not a mislabel. It's also why many of our longtime customers order multiple heat levels and blend to taste.

Not sure which to pick? Medium is where 78% of our customers land. It gives you enough heat to know it's there without limiting what you can cook with it. If you like jalapeños on your nachos, Medium is your level. If you eat habaneros raw, go Hot.