Description
Hatch Green Chilli Powder is a traditional New Mexican-style chilli, celebrated for its rich, earthy flavour, distinctive green pepper character and gentle warming heat. Named after the famous Hatch Valley in New Mexico, USA, these chillies have become an important part of Southwestern American cuisine.
What is a Hatch Chilli?
Despite popular belief, Hatch is not one specific chilli variety. The name comes from the Hatch Valley, a renowned chilli-growing region along the Rio Grande in southern New Mexico.
Several different varieties of Capsicum annuum chillies are cultivated in this region, including NuMex Big Jim, Joe E. Parker, Sandia and New Mexico 6-4. Each has its own characteristics, with heat levels ranging from relatively mild to considerably hotter selections.
The development of modern New Mexican chillies owes much to pioneering horticulturist Fabian Garcia, whose breeding work at New Mexico State University during the early 20th century helped establish the long, fleshy chilli types now associated with the region.
Flavour and Heat
Hatch Green Chilli Powder is produced from green chillies harvested before they reach their fully ripe red stage, then dried and ground into a convenient powder.
Unlike ripe red chilli powders, Hatch Green retains a distinctive green pepper character, with fresh, vegetal notes, gentle earthy sweetness and a subtle tangy finish. The flavour is aromatic and savoury, bringing depth to dishes without relying entirely on chilli heat.
As Hatch encompasses several different varieties, there is no single Scoville rating. Common selections range from approximately 1,000–8,000 Scoville Heat Units (SHU), although hotter varieties also exist.
Cooking with Hatch Green Chilli Powder
Hatch Green Chilli Powder is particularly suited to traditional New Mexican green chilli sauces, enchiladas, burritos, tacos, stews, soups and slow-cooked meats.
Its savoury green pepper flavour also works wonderfully with chicken, pork, beans, rice, roasted vegetables and homemade spice blends.
The powder can be added directly during cooking or mixed with a little warm water to create a smooth chilli paste, making it easy to enjoy the characteristic flavour of green New Mexican chillies throughout the year.
Grown in Hatch Valley USA
Heat Level: Level 1 – typically 1,000–8,000 SHU for milder Hatch selections; hotter varieties exist.
Flavour: Earthy, savoury and gently sweet with fresh green pepper notes, subtle tanginess and warming chilli heat.
Variety Heritage: USA – Hatch Valley, New Mexico.
Species: Capsicum annuum – New Mexican chilli types.
Appearance: Ground green to olive-green chilli powder.
Pack Size: 25g.
