Here are some important date ranges that will help you understand the flow of Hatch Chile season!. Beginning of July: Harvesting typically starts the first week or two of July, but we often only have certain varieties each week, and are only able to
The festival is held every Labor Day weekend out at the Hatch Municipal Airport. The airport is located a mile or so out of town on NM Highway 26 (the road from Hatch to Deming). Although the airport and our town aren't the most glamorous settings fo
Well, chile derives its heat from the amount of capsaicin present in a given pod. Capsaicin is a chemical compound that is insoluble in water, tasteless, and odorless, and produces a sensation of burning in tissue with which it comes into contact. I
Chile pepper heat is measured in Scoville Units. The number of Scoville Units, or Scoville Heat Units (SHU’s) indicates the amount of capsaicin present. The test that measures heat is named after its creator, American pharmacist Wilbur Scoville. His
We do not have a physical recipe book but you can find all of our recipes on our blog! Here's a link! If I may be so bold, I recommend the red chile pork and chile relleno recipes.
Pro Tip! Dehydrate them outside or in a shop/garage so that you don’t choke everyone out of the house. Also when making the powder, wear a face mask so you don’t breathe in the fine powder.
I'm afraid we do not sell any Hatch Green Chile Seeds. The climate and soil in the Hatch Valley are unique and really the only place Hatch Green Chile can be grown. While you can grow your own, they wouldn't have the same heat and flavor that makes H
All of our Hatch Red & Green Chile Powder is made with sun-dried pods. Since the chile is never cooked during this process the FDA requires us to place a "Not Ready To Eat" warning on all of our chile powder. If you have questions or concerns about t