SHOP FRESH 002
By Jordan Kossuth
Anyone who has tried them knows – Hatch Chile Peppers are one of a kind!
These green and red pod-shaped peppers are expertly grown and harvested in Hatch Valley, a large area of land stretching along the Rio Grande near the Tonuco Mountain to the south of Hatch, New Mexico – a village fondly referred to as the Chile Capital of the World.
So what makes Hatch peppers the talk of the town? Much like grapes grown in Napa Valley or onions grown in Vidalia, the fertile volcanic soil and climate of Hatch Valley creates a unique terroir, producing a pepper packed with flavors you won’t find anywhere else. Hatch peppers grow at an elevation of 4,000 feet, closely monitored as they develop over the course of about 80 extremely hot days and cold nights.
Hatch chiles are typically harvested between the months of August and September, and are then carefully stored and shipped all over the world. The color of each pepper depends upon its maturity level when harvested, ranging from a light green to deep green to a bright red when fully developed.
Spice Up Your Life
Hatch peppers can range from 1,000 – 8,000 in Scoville Heat Units – for perspective, they generally fall between the mild spice of a poblano or Anaheim chili pepper and can heat up towards a jalapeno or habanero on the Scoville Scale. A common misconception with peppers is that their heat always comes from the seeds, but with Hatch chiles it actually comes from the capsaicin in the veins within. The popularity of these peppers stems more from their distinctive flavor than from spice level, offering a piquant but bearable heat.
When raw, hatch peppers provide a crisp, bright flavor with a mild aroma reminiscent of onions or garlic. Roasting hatch peppers really brings out their earthy essence, adding to it a smoky, rich, and buttery flavor. These bad boys are packed with nutrients like calcium and iron, and just one fresh medium-sized chile contains the same amount of Vitamin C as 6 oranges!
Hatch chiles are from the flowering plant genus Capsicum – the same family as bell peppers. Similarly, hatch chiles offer extreme versatility and can be used in almost any dish. They are often used in Southwestern staples like Chile Con Queso, Chile Rellenos, and Chile Verde – but why limit yourself? Roasted hatch peppers are a smoky addition to any sauces, soups, pastas, or salads. Amaze guests at your next cookout with a burger or hot dog topped with hatch chiles, or add an extra kick in your morning frittata! Their size also makes them the perfect pepper for stuffing with your favorite proteins and cheeses.
Hatch Chile Festival
Hatch Chiles are an important part of New Mexico’s culture, so as summer is cooling down, the village of Hatch is heating things up! The Hatch Chile Festival began as a small gathering in the early 1970’s and has since grown into thousands of locals and tourists competing in chile eating contests and games, with local farmers and vendors roasting peppers all weekend long.
Looking to join the celebration this season? Capital City Market has got you covered with hatch chile peppers sourced from Melissa’s Produce! We’ll be roasting hatch peppers on-site, offering samples, and selling peppers by the pound in 4 heat levels:
🌶 Mild = Similar in heat level to an Anaheim chili pepper
🌶🌶 Medium = Comparable to a poblano pepper, and still considered fairly mild.
🌶🌶🌶 Hot = Jalapeno-level spice.
🌶🌶🌶🌶 Extra Hot = A serrano pepper-style manageable heat that will make your taste buds tingle.
Hot Tip: Roasted Hatch peppers can be frozen after cooled, so stock up with a 25-pound case to savor all year long – we’ll even roast your case while you shop!
Come Catch the Hatch with us this August and September!