Hatch
Hatch chiles aren't a single variety so much as a place — New Mexico chiles grown in the Hatch Valley, where the soil and climate give them a flavor locals swear by. Heat ranges from mild to genuinely hot (roughly 1,000–8,000 Scoville units) depending on variety and season. The magic is in fire-roasting: charred over flame, Hatch turns earthy, buttery, and smoky-sweet. Fresh Hatch is a late-summer event; the rest of the year, look for frozen roasted or dried.
Heat & Scoville
Hatch runs 1,000–8,000 SHU — classified as Medium. SHU ranges vary by cultivar and growing conditions; treat these as commonly cited guides, not lab-exact numbers.
Flavor profile
Earthy and buttery, turning smoky-sweet when fire-roasted. Heat ranges mild to hot by variety and season.
Origin: Hatch Valley, New Mexico.
Forms & how to use
Typically sold fresh. Common forms: fresh (seasonal), fire-roasted, frozen, dried.
- green chili
- roasting
- Hatch chili
Fresh Hatch chiles are seasonal — typically August through September. Reference frozen/roasted year-round options in copy.
Substitutes
Hatch in chili & recipes
FAQ
How hot is a Hatch pepper?
Variable — roughly 1,000–8,000 Scoville Heat Units depending on the variety and growing season, from mild to medium-hot.
When is Hatch chile season?
Fresh Hatch chiles are seasonal, typically harvested August through September. Frozen-roasted and dried versions are available year-round.
What's a good Hatch substitute?
Anaheim is the closest available stand-in (a bit milder); poblano works for a mild, roastable option.