The Hatch Chile cookbook with 150+ recipes spanning five generations of Franzoy, Berridge, and Mitchell family cooking in the Hatch Valley. From green chile stew to red enchiladas, it's the New Mexico kitchen handed down.
The Big Book of Hatch Chile
$29.95
One-Time Purchase
$29.95
31,900+ Reviews
5th-generation family business
Never imported
The Big Book of Hatch Chile
- Real Hatch Chile Recipes
- 5 Generations of Cooking
- Family-Authored
- 100% Satisfaction Guarantee
Why real chile only grows here
Champagne's got its valley. We have ours.
The Soil
Minerals you can taste
NMSU found 23% more flavor compounds than chile grown anywhere else.
The Sun
300+ days a year
Desert UV burns flavor deep into every pepper.
The Swing
100° day. 60° night.
The plant fights harder. The chile gets deeper.
The Water
Fed by the Rio Grande
Elephant Butte runoff. Minerals you can taste in every bite.
The Proof Is in the Chile
5.0
★★★★★
Based on 1 review
100%
five-star reviews
Verified Buyer
★★★★★
03/24/26
This cookbook was purchased as a gift for my youngest son. He liked it so much that he told my oldest son all about it, so I had to purchase one for him too. I recommend this cookbook to anyone that likes Hatch Chile recipes with a little heat.
Hatch Chile Store
Thank you so much for your continued support! We truly appreciate you coming back to order from us again. It means a lot to our team, and we’re so glad you’re enjoying our Hatch chile Cook Book !
Enjoy!
Cookbook FAQs
Yes — most recipes are home-cook level (no professional equipment, ingredients available at any grocery store). A few advanced recipes (tamales, chile rellenos) include step-by-step photos for first-timers.
For most recipes, yes — Hatch chile has a distinctive flavor that Anaheim, poblano, or other peppers don't fully replicate. We sell fresh, frozen, and powdered Hatch chile separately if you don't have a local source.
The Berridge Family Green Chile Stew (Gourmet Magazine published a version in 1992). Also classics: green chile cheeseburgers, breakfast burritos, chile rellenos, posole, and red chile pork tamales.
Yes — opening chapters tell the Franzoy family story, the founding of commercial chile farming in Hatch Valley (1917), and what makes Hatch chile distinct from other peppers.
Yes — pairs naturally with our chile or sauce products. We can include a gift note if you add one at checkout.