If you have been following my recent posts you may have found yourself drooling over my recipe for Paella de Calabacitas only to realize that Hatch Chile season is months away. Don’t despair, dear reader! In this post I am going to let you in on how I deal with Hatch separation anxiety and how to prepare yourself for next time when Hatch season does come back around.

What Makes Hatch Chiles So GREAT?

Do you remember the old Olympia Beer slogan? The brewery’s claim was “It’s the Water” that is the key element to the beer’s crisp taste.

This is how I think about Hatch chiles, but it’s way more complicated than just one element. It’s the sun and the cool nights and the elevation…and so much more that gives Hatch Chiles their distinct flavor. The complex flavor of the Hatch Chile comes from the environment.

In wine, the term terroir is thrown around to describe the combination of factors that give grapes their specific characteristics. Terroir literally means soil or earth, but in the wine world it’s so much more than that. The term terroir refers to the environment that the grapes were grown in. Two vines on different parts of the same property can have different terroir due to the differing elevation, amount of sunlight the vine receives, and composition of the underlying soil. There are even regulations indicating what a wine can be called based on where it was grown. If you call a sparkling French wine “Champagne” and it wasn’t made in the Champagne wine region of France you’re going to be in a world of hurt. The same goes for Hatch Chiles. As of 2013 there is a state law in New Mexico regarding labeling of New Mexican chiles as such. This way when you buy a Hatch Chile, you really know where it came from.

Hatch Chile Flavor

There are actually several varieties of Hatch Chiles. Then there’s the dilemma of “Red or Green,” the official New Mexico State Question. One could argue that the unofficial question is “Red, Green, or Christmas,” (Christmas is just half red and half green, in case you didn’t already guess that). Not that my opinion matters at all, but I’m a green girl all the way! I’ve gotten way off topic here, but I felt like that needed to be said.

In general, green Hatch Chiles are picked earlier and provide more heat up front and a slow, satisfying burn. The heat level can vary, but most of the time are slightly sweet, earthy, and sharply spicy up front with a heat level that lingers. Red Hatch Chiles are left on the vine longer and develop an even more earthy flavor and milder heat level up front, but they still bring the burn. In my (again unsolicited and inconsequential) opinion the red Hatch Chile lacks the complexity of flavor that its younger sibling provides.

Where to Find Hatch Chiles

So you want Hatch Chiles right now but, unfortunately for you, Hatch Chile season is months away. It’s possible to find them canned in many stores, but I honestly don’t recommend it. Believe it or not, you can actually buy them frozen online. I haven’t gone this route, so I’m not sure how they keep them frozen during transport. I have had the below brand before, so I can definitely recommend them!

If you’re not too keen on buying 8 lb of chiles at a time, try to find them in the frozen foods section of your local supermarket. According to their website, Young Guns Produce ships their chiles to many major supermarkets in 16 different states. Call around to see if your local store carries their brand, or another variety of roasted and diced Hatch Green Chile in their freezer department.

If you can’t find the real thing, you’re not out of luck. There are things that you can do to substitute for Hatch Chiles in recipes. Granted, it won’t be quite the same. Let’s go back to the comparison with Champagne. If you are handed a glass of tasty sparkling wine that happened to come from another region of France are you going to throw it back in your host’s face? No! You’re going to enjoy it. I already told you it’s tasty! It’s just not quite the same as Champagne.

What to Substitute for Hatch Green Chiles

I’m going to let you in on a secret. Don’t let anyone from New Mexico hear me say this, but…you know that Anaheim pepper that you can find in pretty much every supermarket year round. Yeah, the one that looks just like a Hatch Chile. It looks just like a Hatch Chile because it’s the same plant! Literally, a farmer took seeds from a variety of Hatch Chile and planted them in (you guessed it) Anaheim, California. Is it the same as a Hatch Chile? No (read that section above again about terroir). Can it be used as a substitution for Hatch Chiles in recipes? Yes, but I recommend adding a few more things as well.

I like to use a combination of Anaheim peppers, either jalapeños or Serrano peppers, and tomatillos when I don’t have any Hatch Chiles in my freezer. Because Anaheim peppers are basically a cousin of Hatch Chiles that grew up in a different part of the country, I like to start with them as a base for substitution. To get the up front punch and lingering heat that a Hatch Chile would provide, I add a couple Jalapeños or Serranos to the mix. The tomatillo adds to the complexity of flavor and provides a slight sweet note.

How To Roast Peppers

Just like I would with fresh Hatch Chiles, I like to roast my stand-ins. There are several ways to roast peppers and tomatillos. Obviously, over the fire is my method of choice. I’ll place the Anaheim pepper (Or Hatch Chile, if I have them) directly on the smoldering coals and use the grill grate for he smaller jalapeños/Serranos and more delicate tomatillos. The method is the same for them all. Roast them slowly and turn occasionally until the skin is blistered all around. The tomatillos will be done when they basically explode.

If you’re not out camping you can easily roast peppers, chiles, and tomatillos in the oven. Make sure to open the windows and turn on the fan, because your house is about to get spicy! You have two options here. You can put everything in at about 400 degrees and roast for about 40 minutes or you can put them under the broiler (on the middle rack, NOT on the top rack) and roast for about 20 minutes. It all depends on how much time you have, and how much babysitting you plan to do. Either way, everything should be flipped and rotated to try to get a nice char/blister all the way around and the flesh cooked and soft. When everything is done cooking, set it aside and let it cool enough to handle. At this point USING GLOVES you can peel the skin off of the peppers, remove the stems and seeds, and chop. For the tomatillos, I just remove the white stem and chop up whatever hasn't exploded out.

The quantities of each element will depend on your preference. I like to use 4 Anaheim peppers, 1 to 2 Jalapeño or Serrano peppers, depending on heat level, and 1 to 2 tomatillos.