5 Ways to Eat Hatch Chiles — Gelson’s (2024)

FAQs

5 Ways to Eat Hatch Chiles — Gelson’s? ›

One medium-sized Hatch chile provides as much vitamin C as 6 oranges! The high levels of vitamin C also acts as an antioxidant. It helps in boosting immunity and repairing cells, which retards the human aging process. As the chile matures and turns red, the vitamin C drops and vitamin A drastically increases.

One medium-sized Hatch chile provides as much vitamin C as 6 oranges! The high levels of vitamin C also acts as an antioxidant. It helps in boosting immunity and repairing cells, which retards the human aging process. As the chile matures and turns red, the vitamin C drops and vitamin A drastically increases.

The most important step in processing green chile is removing the outer skin, which is necessary before further cooking or canning. The skin is not easy to chew or digest and can affect the texture and appearance of dishes.

So its always best to remove the seeds, they definitely aren't what make your chile hot. We hope this helps clear up any misconceptions you've had about hatch green chile!

Use them fresh.

They can be eaten raw, or cooked without having to roast and peel the skins. Hatch chiles have a crisp, bitter flavor similar to an Anaheim chile.

While other people may say they have better chile, there is no chile in the world like that produced in the Hatch Valley. The Hatch Valley was once a floodplain for the Rio Grande valley, which is why it has the nutrient-rich soil that makes the most fantastic chile.

So, in terms of heat, some Hatch Chile is milder than a jalapeno, while others are just as hot, or even hotter. It all depends on the specific variety of Hatch chile you're dealing with.

Vitamin B6 is a coenzyme that boosts the metabolism of proteins, carbohydrates, and fats for the proper functioning of the body. Some of the other nutrients found in Hatch Chile are Potassium, Riboflavin or Vitamin B2, Niacin or Nicotinic Acid, Folate or Folic Acid, Tryptophan, Lysine, and Phenylalaine.

Yes, like any fresh food, roasted Hatch Green Chile can go bad. Once the chiles are roasted, they need to be refrigerated and typically used within a week to maintain their best flavor and quality. If you've opened a jar of roasted green chiles, they should be used within 7 days after opening, even if refrigerated.

What is the difference between Hatch chiles and green chiles? ›

New Mexico/Hatch Chiles

These long green chiles are virtually identical to California and Anaheim peppers, with one distinct difference: they are much, much hotter. Hatch chiles are New Mexico chiles that are grown in the small town of Hatch, New Mexico, and are considered premium green chiles.

You can pick them right off of the plant (or bring them home from the market), wash and dry them, and put the chiles in a freezer ziptop bag. That way you can pull 1 or more chiles out of the freezer whenever you need them. The chiles will loose their firm texture when they're frozen raw, but their flavor is unchanged.

Some chiles have such a thick skin that they need to be peeled before being included in recipes. The larger chiles, like Anaheims (to which the “Hatch” chiles belong), sweet bell peppers, and poblanos, all require peeling, otherwise, their skins toughen during cooking and give an unpleasant texture to your dish.