Our Story
We discovered Hatch Peppers at a Dallas Central Market in 2003, where they were hosting a Hatch PepperFest. I started experimenting with them in salsa, and for the past 18 years, people would keep telling me that I needed to market the salsa, along with my homemade tortilla chips. So on September 3rd 2022, we officially launched the business at the Manassas Farmers Market.
The debut was, in our opinion a success, and we had a great time too. What started out as a hobby, where I would make numerous cases every year and give them away to friends and family, has turned into passion and small business.
Hatch chile peppers are actually a generic name for New Mexican peppers that are grown and harvested in the Hatch Valley region, New Mexico.
Located in the heart of the Rio Grande agricultural territory, Hatch, New Mexico, is often referred to as the Chili Capital of the World.
The name "Hatch peppers" often refer to the type of chilies the area has brought to fame, regardless of where they were actually grown, though to be authentically called a Hatch pepper, the pods must be grown in the Hatch region.
They are quite earthy in flavor, and some say their flavors are affected positively by the rich regional soil in which they are grown.
They can be eaten raw, offering a crisp, spicy flavor and a mild pungency similar to an onion, though they are typically roasted which gives them a smoky, rich, earthier, sometimes buttery flavor…with a bite!
Because there are different types of peppers that can be categorized as Hatch Chile Peppers, their heat levels can vary from a fairly mild to upwards of 10,000 to 25,000 Scoville Heat Units (SHU). However, some can be on par with the Habanero Pepper at 100,000+ SHU
Hatch Chile Season
Hatch chile peppers have a very short cultivation season, as they are larger peppers with very thick walls. They are typically harvested in August and September each year, though the season can be extended a couple weeks on either side, depending on the weather.