Hatch Chili

Hatch chili, also known as Hatch Chile, refers to chili peppers grown in the Hatch Valley of Doña Ana and Luna counties in New Mexico, United States. These chili peppers are renowned for their unique flavor, which is often described as rich, earthy, and slightly sweet, with varying levels of heat depending on the specific variety. The term "Hatch chili" is a protected designation, meaning that only chili peppers grown in the Hatch Valley can bear this name. In Hebrew, it can be translated as פִּלְפֵּל חָטְש. In Spanish, it is known as Chile de Hatch. The Hatch Valley's unique climate, with hot days and cool nights, along with its mineral-rich soil, contributes to the distinctive taste of Hatch chilis. These peppers are commonly used in Southwestern cuisine, particularly in New Mexican cuisine, where they are a key ingredient in dishes like green chili stew and red chile sauce. Hatch chilis are typically harvested in late summer and are available in fresh, dried, or powdered forms.