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Hatch New Mexico Green Chile Powder
Green Hatch chiles are those that grow in the Hatch valley region of New Mexico. This area is the self-proclaimed chile capital of the world. Scientifically, the chiles that have been ground to produce this powder both bear the name Capsicum annuum. All the chiles grown in the Hatch New Mexico region have the same scientific name, they are just developed as different cultivars to favor specific qualities. The two different cultivars of chiles in this chile powder are New Mexico 6-4 Heritage chiles and Big Jim chiles.In New Mexico, the addiction to chiles is real. Ask anyone from New Mexico what their favorite food is and you can be sure it will have something to do with chiles. They are part of almost every meal, especially in the Hatch valley.
This powder is just as much a part of the New Mexican culture and cuisine as the whole chiles. It can be used in times of chile-void, or those times where they haven’t been harvested yet and everyone is running out from last year’s stock of whole pods.
Contents Hide
- History of Hatch Chiles
- Hatch Green Chile Cultivation
- Types of Hatch Chiles
- Cooking with Green Hatch Chile Powder
- What is the Heat Level of Chiles?
- Are Chili Powder and Chile Powder the Same Thing?
- How to Build a Spicy Food Tolerance
- What Does Hatch Green Chile Powder Taste Like?
- Are There Health Benefits to Eating Chile Powder?
- Substitutions and Conversions
- Related Blog Posts
History of Hatch Chiles
We have a lot of Hatch chile knowledge thanks to our inventory of different Hatch chile products, including powdered, flaked, and dried. While getting ready to introduce our Lumbre chile powder, we had the great pleasure of talking with one of the farmers down in the Hatch region. He talked of how chiles are life for the farmers and their families, and not just because of their economic value. Their cultural value is just as important. Very few people in the Hatch region consider doing something seriously outside of chile farming, and they almost always come back to it if they do try to leave.From the 1940s to the 1950s Dr. Roy Harper of the New Mexico State University began developing and then released the New Mexico 6 chile. After some time, the New Mexico 6-4 chile came from the public’s desire for a New Mexico 6 pod with the same flavor but less heat. This modification was achieved by slowly isolating chile plants with a milder quality and growing them with one another. Eventually over time, the quality and purity of the 6-4 decreased, leading farmers to abandon it entirely. Farmers claimed that the pod has lost its flavor, was beginning to vary in heat level and seemed to have smaller yields.
The New Mexico 6-4 Heritage chile was developed in 1998 using seeds from the original New Mexico 6-4 chiles. From a seed bank holding cryogenically frozen seeds from 1962, 200 seeds were selected for their potentially highly desirable qualities. This cultivar was developed to have a mild, more uniform heat and a richer flavor than the original 6-4. The best part about this cultivar for the farmers and the locals, of course, was the traditional flavor that had been originally associated with its predecessor. The pod length and heat level are thought to be the same as the original New Mexico 6-4, but these have the added advantage of modern technology to help keep the strain stable.
This new chile was cultivated by the New Mexico State University for use by Hatch farmers, as the university is very familiar with the needs and desires of all the farmers in the valley. Interestingly, it was made to be tested and tasted in its green form, so many of the characteristics of the red form of the chile were largely ignored. It wasn’t until 2009 that the perfected green chiles were introduced to the public. For the scientists working on this project, the collective “this is the best chile flavor ever” from their taste testers was a great reward.
The Big Jim chiles were developed similarly. They came from a partnership between the New Mexico State University and Big Jim Lytle. Dr. Roy Nakayama was the scientist who worked with Jim on this project. This chile was affectionately named after Big Jim to thank him for his help in cultivating this new chile and was then released to the public by Dr. Nakayama. Big Jim’s son, Jimmy, and grandson, Faron, continue the family tradition of chile development and continue to work with the university through their endeavors.
Hatch Green Chile Cultivation
Chile plants are typically separated by 18-24 inches. Seeds do best when they are 3-5 inches underground. Chiles are not known to have serious pest problems, and often the most bothersome things about growing them are birds or root-knot nematodes, which are parasites that can live in the roots and kill the plants. Recently, there has been more stress on the plants because of climate change, which has affected the time in which the chiles ripen.Hatch New Mexico 6-4 Heritage chiles take approximately 70 days to grow to ripeness. They are of thicker flesh and will grow to about 6-7 inches in length. The plants tend to be around 30 inches tall and are very productive. The growth period for these chiles is from March until August and they are picked from late August through the end of September.
Big Jim chile plants require the same conditions as the 6-4 to grow, but the Big Jim chile pods can range from 7-12 inches in length. They have the same growth season and they also require about 70 days to be considered ripe. They currently hold the world record for longest chile pod. The longest Big Jim recorded was 14 inches long, grown by Jimmy Lytle.
Hatch chiles are picked at various stages of ripeness. Typically, the readiness of the chile to be picked is determined by a human hand. A chile that is ready to be plucked will be firm but will also yield to gentle squeezing, thus making touch the most important part of deciding ripeness. Green chiles are considered ripe, but red chiles are those which have been left on the plant for an extended period to reach their full maturity. Some farmers prefer to cut the chiles from their plant, as pulling them by hand can lead to the debranching of the plant.
Once the green chiles have been picked, they can be sun dried. After drying for about three days, the chiles are then ground into a fine powder. Red chiles are also sun dried, though they are more likely to be found in the decorative ristras hanging around homes all over Hatch.
Our Green Hatch New Mexico Chile Powder comes from Hatch, New Mexico.
Types of Hatch Chiles
Hatch chile is a term that encompasses many different cultivars of chile. These include the famed Lumbre or NuMex Big Jim chiles that have all been developed and grown in Hatch over the years. Residents of Hatch consider their chiles to be the most superior chiles of all due to the climate conditions, the amount of water, and the soil which is perfect for growing chiles.Because of their popularity, Hatch chiles are sometimes grown outside of the Hatch valley, but then they are just called “Hatch-type” chiles. Only Hatch chiles grown in Hatch, New Mexico are genuine.
Cooking with Green Hatch Chile Powder
Recipes that include Hatch chile powder are innumerable. Literally anything can be made better with this stuff. It gives a kick without being excruciating. People in Hatch will be the first to tell you that their chiles are the best tasting chiles in the world, even if they don’t really have a different makeup from a chile grown ten miles south of the area. It is a wonderful thing to be so proud of something your town loves.If you love the holidays and want to spice up your cranberry sauce, this is the perfect ingredient to do it with. Chiles in general taste incredible with sweet foods because of the contrasting flavors, but the mellow heat of this chile powder will surely contribute something extra special to your cranberry sauce recipe.
If you have ever made your own chocolate peanut butter cups, you’ll know how delicious and wonderful they are when they come from your own hands. Want to make them even better? Make them spicy. This is of course an idea riding off the Mayans, who knew exactly how wonderful chiles were with chocolate. Mayan hot chocolate, anyone?
Don’t let us keep you pigeonholed with sweet foods, though. Add some of this chile powder to your favorite, fatty comfort food. The boost in flavor will surely bring you back for more. Burgers are extra tasty if they are coated with a fine dusting of chile powder. Who doesn’t want a party in their mouth?
Any cuisine can be altered to contain the magic that is green Hatch chile powder. Have you ever met one of those people that carries around hot sauce in their bag just in case they are somewhere that doesn’t have it readily available? I have. I’m one of those people. Suggest that they carry this around instead. It’ll give their food a kick without adding all that extra sodium that is often found swirling around in commercial hot sauce. Even tropical fruits like mangos taste better with a spicy zing. Go ahead, try it.
Use this green chile powder to compliment chunks of tomatillo in a soup or stew to mimic the texture of fresh Hatch chiles. This is a great substitution for people who grew up in New Mexico and may have left home for other ventures and miss that famous Hatch chile texture.
The color of this powder makes it perfect for use in salsa verde. Another dip you could use this powder in is cheesy corn dip. Recipes are abundant for this sort of dip. Just replace black pepper with green Hatch chile powder to liven up the flavor a little bit more.
What is the Heat Level of Chiles?
The level of heat in a chile is determined by how much capsaicin is present. As the levels of capsaicin increase, so do the Scoville Heat Units or SHU. This scale is named in honor of the scientist who developed it, Wilbur Scoville. The hottest edible chile is the Carolina Reaper which is about 2,200,000 SHU. The chile with the lowest SHU level is the green bell pepper.In fresh peppers, the heat level can be diminished by removing the innards, or placenta, of the chile. These inner parts are included when chiles are ground into powder.
Our Hatch New Mexico Green Chile Powder ranges from 3,000 to 5,000 SHU. This powder is considered mild, but it does have some heat behind it.
Are Chili Powder and Chile Powder the Same Thing?
No, they are not. Simply put chile powder is the result of grinding only chile peppers down into a powder. The amount of different chiles in the powder don’t matter as long as it is only composed of ground chile. Chili powder is a spice blend made for use in dishes like chili or as a seasoning on rice, vegetables, etc. Chile powders are made up of multiple unique ingredients, but the key here is that things other than chiles are included.How to Build a Spicy Food Tolerance
It has been suggested that over time, the body can build up a tolerance for the heat that comes from capsaicin. You should begin by eating something less spicy and work your way up the heat scale so your body can become used to the sensation of the heat in your mouth. This is a milder chile powder and can be introduced to your body as such. If you begin to feel digestive discomfort after eating chiles or chile powder, do not eat anymore. Some people experience pain when consuming chiles.You must keep in mind that if you stop eating spicy foods, you will lose your tolerance. It is best to maintain a spicy diet if you want to maintain your level of tolerance against these little hell bits.
What Does Hatch Green Chile Powder Taste Like?
The flavor is rich and described by locals as savory and very intense. New Mexico 6-4 Heritage were bred specifically to have five to six times more flavor than the average chile you would find in the grocery store. Big Jim chiles are equally flavorful, offering the same sort of richness that the New Mexico 6-4 boasts.Are There Health Benefits to Eating Chile Powder?
There are some suggested benefits to adding chile powders to your diet. The capsaicin in chiles has been thought to increase metabolism, promoting weight loss. It is also thought to be a good pain reliever. However, there are also some negatives that have been associated with consuming a lot of capsaicin which include stomach pain and the burning sensation which may be upsetting for people who are not accustomed to it.Of course, there isn’t significant or substantial evidence for the benefits, so we suggest using your own personal judgement and enjoying chiles in moderation, just like anything else.
Substitutions and Conversions
Use this green Hatch chile powder in place of black pepper for a spicier dish. Aside from added heat, it will also contribute a rich chile flavor to the dish.One fresh chile is equivalent to about one tablespoon of chile powder.
Related Blog Posts
How Well Do You Know Your Chiles?A Spicy Guide to New Mexican Cuisine
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The Secret to Great Chili