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misc "Hatch" chiles

HellfireFarm

HellfireFarm

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

hatch.jpg
 
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.
 
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HellfireFarm said:
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?
Click to expand...
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
 
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jedisushi06 said:
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.
Click to expand...
I don't know how I missed this! Do you have a favorite recipe you'd like to share? Sounds delicious.
 
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