Hatch Chile – Hotter Variation
The Hatch Chile, named after the Hatch Valley region in New Mexico, is renowned for its unique flavor and varied heat levels. These peppers are part of the New Mexico group of chilis, closely related to Anaheim peppers. The standard Hatch Chile has a Scoville heat range of 1,000 to 8,000 units. This hotter variation is in the upper range, from 6,000 SHU to, in extreme cases, 8,000 SHU. Not exactly scorching, but, it is hot compared to other Hatch Chilies.
Flavor and Uses
These chiles are renowned for their smoky, spicy, and slightly sweet taste, which is especially prominent when they are roasted. Roasting Hatch chiles releases their delicious earthy flavor, making them a favored ingredient in dishes ranging from eggs to burgers. They are also excellent when stuffed, such as in chili rellenos, adding a rich and robust flavor to these dishes.
Beyond roasting, Hatch chiles can be eaten raw and are often used in making salsas, sauces, and marinades. They can be blended into hummus or chopped and topped over almost any dish, adding a distinct spicy kick. In New Mexican cuisine, Hatch peppers are commonly used in soups, stews, and chilis, infusing a depth of flavor that is hard to replicate with other chilis. The versatility of Hatch chiles, whether fresh, roasted, or in other preparations, makes them a staple in many kitchens, celebrated for their unique flavor and the culinary excitement they bring to a variety of dishes.