Say Hello to Hatch

It’s time to start cooking with heat.

Experience the seasonal flavors of Hatch chiles, from subtle to sizzling.

For lovers of American Southwestern cuisine, the name “Hatch” says it all. Originally from a tiny town in the Hatch Valley of New Mexico, these chile peppers add bold flavor to any recipe.

Hatch chiles aren’t all about heat—though some varieties are definitely zesty. These prized peppers are known more for their flavor complexity, making them ideal for dishes like Chile con Queso, Chile Rellenos and Chile Verde. We also love to roast them (the aroma is outstanding) and use them in salads, stews, dips and sandwiches.

Read on for some of our favorite new Hatch chile products, recipes and roasting tips!

The History of Hatch Chiles

As distinctively Southwestern as a mesquite campfire, Hatch chiles from New Mexico are treasured by chefs and home cooks alike. These red and green peppers are named for the Hatch Valley which stretches along the Rio Grande’s southernmost bend before crossing into Texas and Mexico. The valley’s unique soil—along with hot days and cool nights—help give these peppers their uniquely complex flavor and meaty texture.

Down the Hatch! Facts About Hatch Chiles:

  • One fresh, medium-sized pepper has as much Vitamin C as six oranges.
  • Many peppers claim they’re Hatch, but if they’re not from Hatch Valley, they’re not Hatch chiles. (Don’t worry—ours are the real deal.)
  • How hot is a Hatch? The Scoville Scale measures the relative heat of hot peppers, and most Hatch chiles score between 1,500 and 2,500 units—about the same level of heat as poblano or Anaheim peppers.

Try our Exclusive Hatch Chile Products

From Gourmet Burgers to zesty mac & cheese, we’re offering some exciting new products that showcase the amazing flavor of this unique chile.

Gourmet Hatch Chile Burgers

1Gourmet Hatch Chile Burgers

We make our juicy, flavorful Gourmet Burgers in-store with fresh ingredients. This special recipe features our fresh-ground chuck (made exclusively from quality steaks and roasts), plus Hatch chiles, chili powder and Cojack cheese. (while supplies last)

Hatch Chile Macaroni and Cheese

2Hatch Chile Macaroni and Cheese

If you love mac & cheese (and a little bit of heat), you’re in for a treat. Our Hatch Chile Macaroni and Cheese is rich, creamy and studded with roasted Hatch chiles for bold flavor in every bite. Hearty enough for a meal, but perfect as a side dish, too!

Beemster Hatch Pepper Cheese

3Hatch Chile Gouda

This perfectly balanced, soft and creamy cow’s milk cheese boasts a sweet, peppery bite thanks to roasted Hatch chiles. Enjoy it solo on a cracker or try it melted on nachos, fajitas and tacos. This cheese also pairs nicely with citrusy white wine or beer.

Hatch Chile Pork Loin

4Hatch Chile Pork Loin

Whether you’re short on time or simply want to enjoy a delicious, ready-to-heat entrée, our new Hatch Chile Pork Loin is the perfect weeknight dish. It’s made with our tender, roasted-in-house pork and flavorful Hatch Chile Pesto Sauce. Look for this seasonal item in our Deli! For a limited time, you can also choose it as part of a Bistro Meal.

Tips on Cooking with Hatch Chiles

Hatch Chiles diced

Liven up any meal with bold, roasted Hatch chiles. They’re easy to roast yourself and totally worth it. Here are some of our favorite ways to incorporate these peppers into your menu:

• Fold chopped chiles into scrambled eggs, omelets or frittatas • Finely chop and add top on hotdogs or burgers • Fold into your biscuits, breads and cornbread batters • Blend with your favorite Bloody Mary mix for an extra kick

Recipe Inspiration for Your Hatch Chile Fest!

Roast up a batch and add liberally to queso dip, whip up a tasty salsa or try one of our favorites – Pan Fried Scallops with Hatch Chile Cream Sauce.

Hatch Chile Verde with Pork

1Hatch Chile Verde with Pork

Hatch chiles are delicious stirred into soups and stews. Our recipe for Hatch Chile Verde with Pork is as versatile as it is delicious. Tomatillos, Hatch chiles, onions and seasonings simmer low and slow with pork, creating a tender and satisfying stew. Try serving over rice, spooned into tacos shells or wrapped up in a burrito.

View recipe
Blackened Salmon with Nectarine-Hatch Chile Salsa

2Blackened Salmon with Nectarine Hatch Chile Salsa

Make a fruit and chile salsa to top grilled or blackened seafood. The sweetness from fruits like mangos and nectarines balances the spicy, roasted flavor of Hatch chiles. We love using The Fresh Market Blackened Spice Rub on salmon fillets and topping them off with a bold blend of chiles, nectarine, bell peppers, onions and cilantro.

View recipe
Pan Fried Scallops with Roasted Corn & Hatch Chile Cream Sauce

3Pan Fried Scallops with Roasted Corn & Hatch Chile Cream Sauce

You can easily puree Hatch chiles into a sauce, pesto or dressing for meat, pasta, vegetables, enchiladas and more. We like to puree roasted chiles with fresh cilantro, lime juice and cumin, then add them to cream to create a slightly spicy cream sauce—delicious served with seared scallops and corn.

View recipe
Down the Hatch (Chile) Pineapple Margarita

4Down the Hatch (Chile) Pineapple Margarita

Yep, you can even use Hatch chiles in tasty cocktails! This recipe combines the flavors of a classic margarita with the spicy flavor of Hatch chiles and the sweetness of fresh pineapple. It’s a well-balanced, refreshing sip you can enjoy with or without your favorite tequila.

View recipe
tuna with mango chile salsa

5Grilled Tuna with Mango Hatch Chile Salsa

We love adding roasted, diced Hatch chiles to fresh salsa. This recipe calls for fresh mango—the perfect complement to these smoky chiles—along with bell pepper, green onion, fresh cilantro and lime. Pair with grilled, simply seasoned Sashimi Tuna Steaks for a light and flavorful meal that’s ready in just 20 minutes.

View recipe

6Chicken Salad with Corn and Hatch Chile Dressing

Take your chicken salad to the next level with finely chopped, roasted Hatch chiles. We recommend using our roasted-in-store chicken, along with slightly charred corn, red onion, cilantro and a super-simple, mayonnaise-based dressing.

View recipe