New Mexico Peppers (also called Hatch Chiles) are iconic Southwestern peppers varying widely in heat from 500-2,500 SHU. They’re essential to New Mexican cuisine and state culture. Grown primarily in Hatch, New Mexico, these peppers are traditionally roasted in large quantities during harvest season. When green, they’re roasted and used in green chile sauce; when red and dried, they’re ground into chile powder or made into red chile sauce. The flavor is earthy and sweet with mild to moderate heat depending on variety.

Mild, earthy, slightly sweet

Roasting, chile rellenos, red and green chile sauce