Hatch Valley Appellation

The Hatch Valley is the self-proclaimed (and rightfully so) chile capitol of the United States. Due to the 4,000 ft. elevation, the abundant water, mineral rich soil, the hot days and cool nights, chile peppers grown here are the most sought after for their texture and flavor. The Hatch Valley appellation, similar to Vidalia Onion and Napa Wine Country, consists of an approximate 50-mile radius around the town of Hatch. South of Areey, north of Las Cruces and east of Deming, this area is considered the best growing region of New Mexico chile.

Hatch Valley chile plants are seeded in March/April and the green variety is harvested in August/September with the red (from the same plant just grown longer) harvesting in September/October. The New Mexico green chile pepper flavor has been described as lightly pungent, similar to an onion, or like garlic with a subtly sweet, spicy, crisp and smokey taste. The ripened red retains the flavor but adds an earthiness and bite while aging mellows the initial heat and delivers more of a hot after taste.

Want to know more about the Hatch Valley? Check out our Video.