Are Hatch chiles and Anaheim peppers the same? Find out the key differences between these peppers in terms of growing region, flavor, and heat level.
📋 What's New In This Post (9/2/25) - Addressed comments made by readers as well as added a section about the Pueblo chile.
Discovering Hatch Chiles
Several years ago I was turned onto the Hatch chile pepper. Frieda's Specialty Produce offered to send me some to try out. I had to choose between the mild and the hot. Being someone at the time that wasn't much into the heat, I opted for the mild.
Since then every August I am on the lookout for Hatch chile peppers in the grocery store. I have seen huge displays of these at Kroger stores and I have heard of roasting events, where stores will roast them up in a big metal drum and people can buy them ready to be used. It's worth going to one of these events just for the smells.
Over the years I have had to address a controversial question: Are Hatch chiles really just Anaheim peppers? If a New Mexico resident is within earshot, they may soundly object to you saying such a blasphemous thing. I am here today to clear up the differences between a Hatch Chile and an Anaheim pepper.
For simplicity's sake, we are going to keep the chile-versus-pepper argument for another time and just call the Anaheim a pepper and the Hatch a chile.
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Are Anaheim Peppers the Same as Hatch?
Originally when I wrote this post, I said they were basically the same with the location of where they are grown being different. Readers in the comments have weighed in over the years addressing the issue. Here is what two people commented.
Scott said "I'm sorry but you have wrong information. It is the Anaheim that came from the Hatch chili. Seeds were brought from the Hatch valley of New Mexico to Anaheim by a farmer named Emilio in 1913. New Mexico Hatch came first most varieties came from the University there in New Mexico."
Kevin said "Scott is correct, but while Anaheim and Hatch were from the same seeds, they are quite a bit different now. The hatch has thinner meat and thus, is more difficult to clean. A bushel of Anaheim's will provide almost twice the meat as a bushel of the Hatch. Flavors are very similar."
After these comments I did more research on the subject. Indeed Emilio Ortega brought some seeds from New Mexico to be grown in California. In case you were wondering, yes it's the same Ortega as the company known for taco shells, taco sauces, and more.
Let's read through another comment that compares the Hatch and Anaheim.
Frank said "My parents grew up on New Mexico. The Hatch reigns supreme in our home here in California. The Anaheim is just ok. It never is hot enough, however. My mom would roast the Anaheims and also some green and yellow jalapeno Chile peppers for some heat. This is very satisfactory as a substitute for lack of Hatch Chile's from their home state. Many of their friends migrated to California as well. And with so many friends going to and fro, we were able to get some Hatch through the years.
The local grocers(Albertson's only initially)caught on and stocked a few cases each season. It wasn't enough. Between all our family and friends, they were overwhelmed with orders. They stepped up and filled all our orders and each year, we call ahead to order... usually in August. We roast 2 cases in our household alone. Freezer bag it. We have enough year round. We love it. I call it my Mexican Spinach. ☺"
I appreciate all the great comments. So I think we can sum up the differences between the two now with this information and what I have read and tasted! Let's break down the main differences in the table below:
| Hatch chiles | Anaheim peppers | |
| Origin | Grown in the Hatch Valley of New Mexico; developed further by New Mexico State University | Seeds were brought to California by Emilio Ortega |
| Meatiness | Thinner flesh, harder to clean | Thicker flesh |
| Flavor | Earthy, slightly sweet flavor, heat varies by exact type. | Very similar in flavor, generally more mild |
| Reputation | Celebrated seasonally with a strong regional identity in Hatch, New Mexico. | Widely available in grocery stores year round. Easy to find for home gardeners. |
| Scoville Units | 1,000-8,000 SHU | 500-2,500 SHU |
Keep in mind Hatch chiles aren't just a single varietal. The reason we see such a big difference is the heat level is the type of Hatch chiles. In the store you normally just see terms like mild, medium, or hot but they have names like Big Jim and Sandia.
What Makes Hatch, New Mexico Unique?
Mesilla Valley of New Mexico is where the town of Hatch is located. Hatch, NM experiences abundant sunshine, hot daytime temperatures with cool nights. This is due to the approximate 4000 foot elevation in the area, which allows for cooler temperatures at night during the growing season. For whatever reason this hot and cool trade off does wonders for the flavor of the chiles.
It's more than just the temperature in the air that affects the chile. The soil makeup is also different in Hatch then from California or Mexico where most of the grocery store Anaheim peppers come from. As I have talked about before with Vidalia onions and San Marzano tomatoes, the soil can play a huge role in the flavor of whatever you grow in it.
Can I Interchange Them in Recipes?
Absolutely! The flavor difference isn't much, the only really big thing to be concerned with is the heat level. Your dish may be spicier in the end if you use a hotter Hatch chile. And you may be disappointed in the heat if you are replacing the Hatch with an Anaheim. You might want to mix in some hotter peppers like Jalapenos or Serranos.
If your recipe calls for roasted Hatch peppers, you can do it the same way with the Anaheim pepper.
No doubt my favorite way to incorporate Hatch chiles into a dish is my homemade Spicy Creamed Corn made with in-season corn on the cob. The heat of the pepper is so perfect along with the creaminess you get when kernel meets dairy.
Other ways to use them include:
- Tacos
- Stews
- Enchiladas
- Salsa
- Burgers
One of my favorite fast food burgers of all time is the Hatch Chile burger that I got at Blake's Lotaburger in New Mexico.
What about the Pueblo Chile?
I had some people stop by the blog and they wanted to add yet another chile to the discussion - the Pueblo chile.
Phyl said "And now the Pueblo chile (Colorado) enters into the debate with Whole Foods stocking these in 2019. In Denver, I get Hatch by the bushel (about $20) from a street vendor who roasts them before bagging in a huge plastic bag. My car smells so great on the way home! Freeze the roasted chilis whole in a single layer on cookie sheets till hard then toss into freezer bags for storage. Wait to remove the smoky roasted peel, ribs and seeds when thawing the amount needed for your recipe. Hatch are hotter than Anaheim and some say Pueblos are hotter still. All are similar in size and appearance. Watch out for Hatch variety called Dynomite....these are about 1" shorter and HOT.
Someone that used the name "Pueblo Chiles Rock" said "Thank you Phyl for tossing the Pueblo Chile name in to the conversation, I live in Pueblo and work with several of the Organic and Bio-dynamic farmers producing organic and pesticide/herbicide free Pueblo Chile, which are a distinct Chile variety called "Mosco Chiles" which were carefully improved through selective breeding over a number of years by Dr Mike Bartolo, formerly of the Colorado Extension Service. Mosco chilies are the descendants of the native "Mira-sol" chile found in this region of southern Colorado and down through Mexico. The Mira-sol Chile gets its name from the position the chilies grow in while on the plant, the chilies themselves grow pointed upwards towards the sun.. The Dried Red Chiles found in most Hispanic grocery sections are the Ripe Red Mira-sol chilies that have been dried whole, once ripe and dried they are known as Guajillo Chiles. And there is no debate as to which Chile is the superior Chile for roasting green chilies, Hands down, Pueblo is the better Roasted Green Chile, they are thinner skinned with thicker meat and dramatically more flavor ( and heat too)
Have you tried this Pueblo chile yet? I haven't gotten a chance to but I would love to myself so I can compare it to Hatch and Anaheim in my recipes.
Hatch Chile Products
Over the last many years I have been seeing more and more products show up containing Hatch chiles. Below I want to share some of the most interesting ones. Any of these will help you enjoy Hatch chiles no matter what time of year it is.
Flame Roasted Hatch Green Chile in Jars
- Can't get your hands on some fresh Hatch chiles? You can buy them in glass jars flamed-roasted for your convenience. Comes in Hot, Medium, and Sweet & Mild.
Red New Mexico Hatch Chile Powder
- If you prefer your Hatch in powdered form, get his Red New Mexico Hatch Chile powder. Perfect for sprinkling on your chile or beans. Or use it as part of a spice rub for chicken.
Duke's Hatch Green Chile Smoked Sausages
- Duke's is one of my favorite smoked sausage makers. They make come up with some really flavorful combination. Hatch Green Chile is one of them. Perfect for having in your car on a long road trip or take with you on a good hike.
Chinook Seedery Hatch Green Chile Sunflower Seeds
- How about some sunflower seeds flavored with hatch green chiles. Chinook Seedery gives you such an option.
What is your favorite way to use Hatch chiles? Leave a comment below, we would love to hear from you.
Scott
I'm sorry but you have wrong information. It is the Anaheim that came from the Hatch chili. Seeds were brought from the Hatch valley of New Mexico to Anaheim by a farmer named Emilio in 1913. New Mexico Hatch came first most varieties came from the University there in New Mexico.
Eric Samuelson
I have not heard about this. Do you have more information I could check it out? Thanks for the information, I appreciate it.
Ann
Have you seen Hatch chile this year? I found a box or two in Ann Arbor last year, but that's it. I'm in West Bloomfield and drove all over looking for it.
Eric Samuelson
Yes. Whole Foods Market is carrying them. In fact I heard they are going to be going on sale for this weekend! Hope you can get some.
Kevin
Scott is correct, but while Anaheim and Hatch were from the same seeds, they are quite a bit different now. The hatch has thinner meat and thus, is more difficult to clean. A bushel of Anaheim's will provide almost twice the meat as a bushel of the Hatch. Flavors are very similar.
Best way to roast is a rotary basket. Once the chili's are done, a light spray of water, then straight into a plastic bag to let the skin steam loose. If you want to add a little extra flavor to the chili's, toss a bulb of garlic into the basket when roasting.
Eric Samuelson
Thanks for adding more to the conversation. I assume you then prefer the Anaheim over the Hatch?
Frank Herrera
My parents grew up on New Mexico. The Hatch reigns supreme in our home here in California. The Anaheim is just ok. It never is hot enough, however. My mom would roast the Anaheims and also some green and yellow jalapeno Chile peppers for some heat. This is very satisfactory as a substitute for lack of Hatch Chile's from their home state. Many of their friends migrated to California as well. And with so many friends going to and fro, we were able to get some Hatch through the years.
The local grocers(Albertson's only initially)caught on and stocked a few cases each season. It wasn't enough. Between all our family and friends, they were overwhelmed with orders. They stepped up and filled all our orders and each year, we call ahead to order... usually in August. We roast 2 cases in our household alone. Freezer bag it. We have enough year round. We love it. I call it my Mexican Spinach. ☺
Eric Samuelson
Thanks for sharing your story. I love how people are so passionate about Hatch or in some cases Anaheim. It's great to hear the debate. Keep the comments coming!
Marianne
http://www.ortega.com/history/
Phyl Baker
And now the Pueblo chile (Colorado) enters into the debate with Whole Foods stocking these in 2019. In Denver, I get Hatch by the bushel (about $20) from a street vendor who roasts them before bagging in a huge plastic bag. My car smells so great on the way home! Freeze the roasted chilis whole in a single layer on cookie sheets till hard then toss into freezer bags for storage. Wait to remove the smoky roasted peel, ribs and seeds when thawing the amount needed for your recipe. Hatch are hotter than Anaheim and some say Pueblos are hotter still. All are similar in size and appearance.
Watch out for Hatch variety called Dynomite....these are about 1" shorter and HOT.
Eric Samuelson
That smell is so good. I went to a farmer's market in Cheyenne once and you could smell it as you walked up to the market.
Thanks for sharing about the Pueblo chile.
Pueblo Chiles Rock
Thank you Phyl for tossing the Pueblo Chile name in to the conversation, I live in Pueblo and work with several of the Organic and Bio-dynamic farmers producing organic and pesticide/herbicide free Pueblo Chile, which are a distinct Chile variety called "Mosco Chiles" which were carefully improved through selective breeding over a number of years by Dr Mike Bartolo, formerly of the Colorado Extension Service. Mosco chilies are the descendants of the native "Mira-sol" chile found in this region of southern Colorado and down through Mexico. The Mira-sol Chile gets its name from the position the chilies grow in while on the plant, the chilies themselves grow pointed upwards towards the sun.. The Dried Red Chiles found in most Hispanic grocery sections are the Ripe Red Mira-sol chilies that have been dried whole, once ripe and dried they are known as Guajillo Chiles. And there is no debate as to which Chile is the superior Chile for roasting green chilies, Hands down, Pueblo is the better Roasted Green Chile,they are thinner skinned with thicker meat and dramatically more flavor ( and heat too)
Eric Samuelson
Thanks for sharing your knowledge with us.