Hatch chile season is one of the most magical seasons of all. The little green chile that could comes from New Mexico and is the backbone of so many wonderful New Mexican and Southwestern dishes. Hatch season starts at the end of summer and goes into the beginning of fall and if you’ve ever visited the Southwest, you’ve definitely seen the well deserved love for Hatch green chiles.

It’s a strangely famous pepper considering how small the growing season and region is. They’re actually just like the grapes of the Champagne region in France – if the grapes aren’t grown in Champagne, what you make from them isn’t really champagne, it’s just sparkling wine. Similarly, you can grow Hatch chiles elsewhere but if they’re not grown in the Hatch Valley of New Mexico, they’re not real Hatch chiles and they won’t taste quite the same.

Creamy, spicy, comforting hatch green chile mac and cheese. Perfect for warming you up the coming fall days. #macandcheese #dinner #dinnerrecipes #cheese #comfort #comfortfood #hatchchile #greenchilePin

What are Hatch chiles?

Hatch chiles are a green chile pepper grown in the Hatch Valley of New Mexico. They’re sweet, smoky, long green peppers that taste amazing fresh and even more delicious when roasted. Hatch chiles come in both red and green. The red Hatch chiles are chiles that have been left to ripen longer than the younger green chiles. They come in mild, medium, spicy, and x-hot varieties.