Seasons/Availability
Green hatch chile peppers are available summer through fall.
Selection
Choose peppers that are firm, glossy, and bright green in color with tight skins. Avoid peppers with spots or blemishes, which may indicate bruising.
Storage
Green hatch chile peppers can be stored unwashed in the refrigerator for up to two weeks. They can also be frozen for extended use. Peppers should be placed into a plastic bag and sealed tightly before placing them in the freezer. The peppers will keep 6 to 8 months when frozen correctly. When preparing green hatch chiles for cooking, it is best to wear gloves and eye protection due to their spiciness. The seeds and membranes inside of the pepper will contain most of the heat, so they should be removed if a milder flavor is desired.
Uses
Green hatch chile peppers are popularly used in Mexican and Southwestern dishes, such as tacos, enchiladas, soups, stews, and sauces. They can be diced into salads, roasted for added flavor to salsas or chili con carne, stuffed with cheese and vegetables for a savory side dish, or cooked down into a paste for use in marinades or spreads. Green hatch chiles can also be pickled or used as an ingredient in hot sauces. When fresh and raw, they are often eaten on their own as a snack. The peppers pair well with meats such as chicken and beef, beans, corn tortillas, tomatoes, garlic, onion, rice, and cheeses such as feta, mozzarella, and cotija.
Nutrition
Green hatch chile peppers are an excellent source of vitamins A and C, potassium, dietary fiber, iron, magnesium, and folate. They are also a good source of antioxidants that help protect the body from damage caused by free radicals. Additionally, green hatch chiles contain capsaicin which can reduce inflammation and provide pain relief. However they should be consumed in moderation due to their spiciness.
