New Mexico chile
Hatch chile · green chile · red chile · New Mexican chile · Chile de Ristra
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About this variety
New Mexico chile is a cultivar group developed at New Mexico State University, representing the official state vegetable of New Mexico. These mild to medium-heat peppers are harvested green or allowed to ripen red, forming the backbone of Southwestern cuisine with their earthy, sweet flavor that intensifies when roasted. Hatch refers specifically to those grown in the Hatch Valley region, prized for their terroir-driven characteristics.
Flavour profile
Culinary uses
Essential for green and red chile sauces, roasted and peeled for chile rellenos, dried and ground into powder, used fresh in salsas, stews, enchiladas, and as a topping for burgers and eggs. Often roasted in large batches and frozen for year-round use.
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