misc "Hatch" chiles

[HellfireFarm]

I'm curious about something I've noticed lately: I see people referring to "Hatch" as a variety. i.e. "I have some hatch seeds" or "I'm growing hatch peppers". But my understanding was that "Hatch" specifically refers to Hatch, New Mexico - only chiles grown in Hatch valley are Hatch chiles (like Champagne can only be made in the Champagne region of France). What they grow are typically NuMex varieties like Big Jim or Joe Parker.

Is there something I'm missing?

 

[The Hot Pepper]

The seeds sold will usually be from a pepper grown in/near Hatch, it should also list the actual variety like "Big Jim" or whatever. So you are growing Hatch seeds but if you grow them elsewhere, you are ending up with Big Jims not Hatch Big Jims.

 

[JGBaxter59]

Y'all are right... Case in point:

 

[Grass Snake]

If grown in Pueblo it becomes Pueblo Chile correct?

 

[The Hot Pepper]

The Ortega taco guy brought them (not sure what actual variety) to Anaheim CA where they are called Anaheims. They are very low heat, the soil in Hatch makes them hotter.

 

[MikeUSMC]

… the soil in Hatch makes them hotter.

There must be a lot of salt in that soil

 

[midwestchilehead]

The Ortega taco guy brought them (not sure what actual variety) to Anaheim CA where they are called Anaheims. They are very low heat, the soil in Hatch makes them hotter.

It was the old variety New Mexico # 9, a forerunner to the NuMex 6-4. https://www.chilipeppermadness.com/...eet-mild-chili-peppers/anaheim-chili-peppers/

 

[midwestchilehead]

I'm curious about something I've noticed lately: I see people referring to "Hatch" as a variety. i.e. "I have some hatch seeds" or "I'm growing hatch peppers". But my understanding was that "Hatch" specifically refers to Hatch, New Mexico - only chiles grown in Hatch valley are Hatch chiles (like Champagne can only be made in the Champagne region of France). What they grow are typically NuMex varieties like Big Jim or Joe Parker.

Is there something I'm missing?

Nope, you have it figured out. Technically, New Mexico law says you cannot call them Hatch chiles unless they are grown in the Hatch Valley. However, New Mexico can't apply its laws to people that have never been to New Mexico. https://nmdeptag.nmsu.edu/licensing-and-registrations/nm-chile-labeling.html

 

[The Hot Pepper]

Like San Marzano tomatoes.

 

[HellfireFarm]

There must be a lot of salt in that soil

There's definitely something special about Hatch

Great answers, all, thank you!

 

[jedisushi06]

If grown in Pueblo it becomes Pueblo Chile correct?

No. Pueblo chiles are a cross of a green Chile and a Mirasol. Local in my area migrated here to farm, he's from Pueblo. Been growing them and farming for over 20 years.

 

[Grass Snake]

No. Pueblo chiles are a cross of a green Chile and a Mirasol. Local in my area migrated here to farm, he's from Pueblo. Been growing them and farming for over 20 years.

I need to make a trip to Colorado one day and pick up some Pueblos chiles and Rocky Ford Cantaloupes.

 

[jedisushi06]

Dan has a roaster on his farm, I'm located in Cortez Colorado. 4 corners area. his farm is actually dow the road from the winery I work at. I bought two bushels off him this fall. I actually pulled a bag and have to cook with them in the next few days. I'll post a pic of the roasted pods.

 

[mcbob]

Dan has a roaster on his farm, I'm located in Cortez Colorado. 4 corners area. his farm is actually dow the road from the winery I work at. I bought two bushels off him this fall. I actually pulled a bag and have to cook with them in the next few days. I'll post a pic of the roasted pods.

Do you store the roasted peppers frozen for later use?

 

[HellfireFarm]

I don't know about @jedisushi06 but I both freeze and can my roasted chiles.

 

[jedisushi06]

I vacuum seal mine in like 1 pound packages. I actually have a batch of pueblo Chile stew on the stove right now with my ground beef from our cow.

 

[MikeUSMC]

I vacuum seal mine in like 1 pound packages. I actually have a batch of pueblo Chile stew on the stove right now with my ground beef from our cow.

Sounds like a great time for you to start a cooking thread…