Hatch Chile Peppers | What They Are & How They Taste

[@praisingann4him]

Thanks for a nice video!!! Encourage eating all things red and green Chef Matt!!NM red and green chile peppers are actually not called "Hatch peppers", as in a cultivar. I say this as many outside the state think these peppers are Hatch variety....like Colorado's Pueblo ( an NM Mirasol cultivar). These are from the Hatch growing area of the state. Chile also grows and is better than Hatch - Los Lunas, Corrales, Socorro, Lemitar, Espinola, and Artesia for example. Hatch is conglomerate which is why the peppers are sold out of state. The different levels of heat have names as well. Anaheim peppers were developed at the same place where all chile cultivars are- NMSU. Depending on the region of the state, the flavor and heat levels vary as well.

[@IWantToCook]

Thank you! This is all good to know. I appreciate the info.

[@MarlenevT]

I am originally from California and had never heard of Hatch Chilis. Moved to SW Colorado and discovered them OH MY... I am so addicted to them now. I have a bag left over in the freezer from last year. Another great idea connected to these chilis. If you live in bear country... put a bag of chili seeds and peels from the roaster and put it on your trash can. No more garbage raids.

[@IWantToCook]

I'm also a California native and agree. What a tasty discovery. Thanks for the tip on those seeds, too!

[@warzshadow9701]

I buy these right from Hatch NM and have them shipped to Florida...yes, roasted, skins off, with garlic salt. YUM

[@barbaracarriere5983]

I live in NJ. I have them shipped every year and roast them here. I put them in everything, burgers, eggs, chimi's (anything Mexican or southwestern), spaghetti sauce, cinghale, osso bucco even on vanilla ice cream. Amazing 😍

[@IWantToCook]

Nice!! 👍

[@BigKrrraig]

Hey Barbara, what or how do you prepare those before dicing those up in your spaghetti sauce?

[@christincu2933]

All the new roasters should definitely be warned about wearing gloves when touching the chili.... do not touch your eyes, your face, etc. You will hate the sensation of the capsaicin burning your eyes or membranes. Feeling the burn that way is pure hell. The dryer the growing season, the hotter the chili peppers. I live in new mexico, and the mild hatch green chillies are very tasty and addictive. Start there... and increase the Scoville units as needed. Battery acid burns from Da bomb and others are more about pain than pleasure. We buy 25 lb boxes and let the supermarket roast the chillies to take home and freeze for the year. The harvest roasts smell wonderful!

[@IWantToCook]

All great advice! Thank you. I’m headed to Santa Fe and Albuquerque in a couple weeks for a trip. I look forward to being in your beautiful state again and munching on its delicious delicious delights. Cheers!

[@rubyrainsong]

Just got some. They are steaming after roasting in the air fryer. My house smells sooooo good!

[@IWantToCook]

Mmmmm, I bet. Enjoy! 👍

[@katinamantz4558]

just got a bag of these given to me, was wondering what to do, thanks for this info now i have an idea think i am going to roast them on my blackstone and freeze dry them for my long term pantry.

[@IWantToCook]

Wonderful! Glad it helped and i hope you enjoy those chiles.

[@InvaderKush]

I see the Nm true sticker on the bag, good job! Make sure you look out for the Nm seal, if it doesn’t have it, it’s not from Nm and most likely from cali and a Anaheim. Hatch Valley is a village, my grandfather and grandmother came from there originally. However there’s other little areas near hatch that farm and grow green Chile.

[@IWantToCook]

Good to know. Thanks for the info, and thanks for watching!

[@theresamclaird1572]

Just discovered these at the grocery store and decided to throw them on the grill with some steaks. They are wonderful!

[@IWantToCook]

Indeed! Great way to cook them, too. 👍

[@Rossy-tf2jh]

Good ! Thanks !

[@lindaschumacher9745]

Thank you, very informative.

[@janemulvenna9598]

Thanks for the education. They’re everywhere now where I live in Texas. I’ve only recently arrived from Ireland so I honestly didn’t know what to use them for or in!

[@IWantToCook]

Glad it helped! Thanks for watching and welcome to the U.S. 😀

[@janemulvenna9598]

@@IWantToCook thank you!🍀

[@sunsetview21x]

Im from New Mexico and there is nothing like the smell of green chile roasting. Here are some ideas have your green chile with beans and potatoes eggs enchildas hamburgers.

[@IWantToCook]

Mmmmmm! 😋

[@SafetyMentalst]

Toward Hatch New Mexico in his old Ford His Gas Pedal floored into town he roared With all he did afford filled it to top board Filled with the adored Chile Pepper Gourd kzbin.info/www/bejne/sJzXdJiKeL2lo68 #rt

[@Keefed]

DUKES: Hatch Green Chili smoked meats! My favorite flavor of their little smoked sausages.

[@SafetyMentalst]

Jerry Rome Bass #poet @SafetyMentalst #PoemADay 💝💯% "Hatch New Mexico Chile Festival" Toward Hatch New Mexico in his old Ford His Gas Pedal floored into town he roared With all he did afford filled it to top board Filled with the adored Chile Pepper Gourd #rt

[@m5d9n1s9]

Hatch peppers is a misnomer! Pepper, as in salt and pepper, is a berry. Hatch Chiles is correct!!!

[@MarlenevT]

Out grocery store carries frozen Hatch chllis. not fab but good in a pinch. Hatch are hotter and tastier than Anaheim.

[@jrmint2]

i've "discovered" hatch chili's through Trader Joes. I now use them in everything and I'm going through bottles (basically just dried sliced hatch) like crazy and I just thought I should make my own!!

[@IWantToCook]

Good idea! Get ‘em while they’re fresh 😀

[@seanhidey1789]

Oooo. I think I want to use them in my chili relleno casserole! I just had hatch covered caramelized popcorn (think sweet heat) and fell in love. Recipe calls for roasting, steaming, skinning and SEEDING them (poblanos?). Should I do the same for these, seeding that is? I’ll start following you. Do you ever cover growing peppers. Serra is are my fave. Stonewall Kitchen makes a habanero mango aioli that you’ll be addicted to forever!

[@IWantToCook]

Thanks so much, and yes, I think Hatch peppers would be delicious in that casserole. If purchased fresh and whole, you can roast, de-skin and seed just as you would poblanos. You may get also find them pre-roasted and skinned, as seen in the video. As for growing my own, I’m not much of a green thumb but am trying! 😀

[@praisingann4him]

Steming tip= do not let them steam more than 15 minutes in the plastic bags. They lose flavor and heat since they continue to cook. Let them cool, then either chop them or leave them whole and place in quart bags to freeze. If you freeze whole, best left with skin on so that you can take the peppers out one at a time- and whole . Then remove the skin- it will slide off easy. Remove seeds as you want...we also enjoy fresh red chile roasted - just like the green.

[@markpoling7917]

I enjoyed reading your comment on the hatch peppers . If I may ask, is it necessary to roast before freezing,? Or can you freeze them directly? Thank you!

[@Carol-tq1fb]

I live in Michigan and have never heard of these peppers until last year. Always wondered what they were and how they taste. I'm going to try them if I can find them here. Thanks for the video sir ❤

[@praisingann4him]

@@markpoling7917 they are not all from Hatch. So they are NM green chile or red chile, not "Hatch" . Hatch is a town and their valley produces most of the chile v.s. other areas. Depending on where the chile peppers are grown, it effects both flavor and heat. Around here, the chile fanatics prefer chile from Lemitar/ Socorro area or northern NM. That is because Hatch is conglomerate and this means the crop is not the same per varietal year after year. To answer the Q- must be roasted as we do not eat green chile raw...in general. So after you get your crop- usually a sack, it is roasted and then placed in smaller bags for freezing

[@superdougie10]

Put them in spaghetti sauce, very yummy

[@franceschavez3912]

MY HOME SWEET HOME PEPPER 🌶️.I WORKED IN THOSE FIELDS YEARS AGO ♥️😊

[@gnosticone]

The chewing into the mic killed it for me.

[@marthae.findley1544]

They smell and taste like a spicy bell pepper

[@mikegu2527]

The worst kept secret - the best chiles come from northern New Mexico from Española and Chimayo up thru Taos. The Sandia and Española peppers are the best. New Mexico True.

[@1ACL]

I'm in so. CO. How can I get some? I've never seen them in the store.

[@mikegu2527]

Colorado has its own chile growing region in the Pueblo area. But I have found bulk Hatch chile at Sprouts & Whole Foods and other farmers markets in Pueblo, Trinidad, Alamosa & Pagosa Spg For Española Valley chile you'd have to come down to Taos or Las Vegas NM Cowboy Kent Rollins KZbin Channel Has a couple outstanding chile recipes.

[@1ACL]

I have seen the "hatch" chiles in Alamoso. Are you saying that ones from Sandia nd Espanola are also the same variety of chile? "Hatch"? I thought you might be talking bout a different variety of local chile. thanks for the info.@@mikegu2527

[@Carol-tq1fb]

Thank you❤

[@charliestanley103]

After you roast then put them in ice water bath and the skins come off so much better than steaming them

[@IWantToCook]

Great tip! Thanks 🙏

[@arthurshingler2025]

But what do they taste like?

[@IWantToCook]

I find they are in some ways comparable to a chile like an Anaheim, but uniquely their own - like high-def flavor, if that makes sense. Try some later this season in a few months!

[@superdougie10]

Mostly, they are called chili's if you are of Latin decent.