A New Mexico Tradition

Every year, as summer wanes and the days begin to shorten, a vibrant energy pulses through New Mexico. The culprit? The Hatch chile season, a cherished time when the state comes alive with the smoky aroma of roasting chiles. From bustling farmers markets to roadside stands overflowing with vibrant red and green pods, the Hatch chile reigns supreme, its fiery spirit and unique flavor captivating locals and visitors alike. It’s something it seems like everyone in New Mexico gets excited for, and for good reason. Stocking up on your sack of chile or the year is something akin to a religious pilgrimage for us New Mexicans!

What is the Hatch Chile Season?

The Hatch chile season typically refers to the time when Hatch chile is harvested in New Mexico. This is the only time to get fresh Hatch green chiles, and also is the best time to get fresh roasted chile too. During this time, chile roasters and Hatch chile markets like Farmers Chile Market pop up throughout New Mexico and surrounding states. Although one can buy frozen green chile from many grocery stores nowadays, the varieties of chile available are much less than during the Hatch chili season. In case someone is referring to the Hatch chile growing season, it typically begins when seeds are planted, usually sometime in April depending on weather conditions.

When is the Hatch Chile Season?

Traditionally, the harvest season starts in early August, and goes until the first freeze in late October. However, in recent years, some enterprising producers have begun picking select varieties of green chile in July. It’s important to note that these early arrivals are typically “transplant chile,” grown from hot house seedlings rather than directly sown seeds. This early harvest offers a tantalizing preview of the season to come, but the true magic unfolds a few weeks later. We don’t sell until August, as we feel that chile which is harvested in July doesn’t have time to fully mature. Because of this, it is too tender, and often gets destroyed in our chile roasters. Roasting chile at scale with barrel roasters is a delicate balance, and having subprime chile will result in less than optimal roasting results. At Farmers Chile Market, we will begin roasting on Friday August 2nd, 2024 this chile season!

A Season of Transformation

In early August, typically Medium chile, such as Big Jim, and Hot chile, like Sandia and Ms Junie are available first, as most farmers start and end with planting their best sellers. Along with this, dried chile products like red chile pods and powders and chile pasado are available from the previous season. These vibrant green chiles add a smoky and vegetal heat to salsas, stews, and countless other dishes. As the month progresses, the scene transforms once again. In late August and early September, all varieties of green chile and the first fresh red chile become available. From mild to xxx-hot Lumbre chile, everything is easily purchased at a chile roaster. The full spectrum of green chile heat levels are ready to be transformed into rich enchiladas sauces, a burger topping, or much more. Many New Mexicans like me have their first fresh roasted chile of the year in a more simple way with a little shredded cheese, garlic salt, and a tortilla.

Peak Season Delights

September marks the pinnacle of Hatch chile season. Fresh red chile becomes availalbe, and all flavors from mild to xxx-hot are also easily gotten. This is also the time to find red chile ristras, long strings of dried red chiles that add a decorative touch to kitchens and a smoky depth to soups and stews. You can get a sack of fresh red chile at Farmers Chile Market during the months of September and October to tie your own ristra if you like! In addition to the large Sandia chile ristras, we also have small ristras made with chile pequin, or chile de arbol as it is commonly called in Mexico. We also carry special shapes like red chile wreaths, hearts, and crosses! Be sure to check out the variety of ristras we have for sale online!

A Festival in the mid-Season

Crowds flock to the Hatch Chile Festival on Labor Day weekend, a vibrant celebration of all things chile, with cook-offs, salsa competitions, and vendors offering an overwhelming array of chile-infused delights. The air thrums with the sounds of mariachi music and laughter, a testament to the deep cultural significance of this beloved tradition. This festival, along with the rich history of local farmers collaborating with NMSU researchers is a big reason why so many people call New Mexico chile Hatch chile.

A Winding Down and a Look Ahead

October signifies the gradual winding down of the season. Farmers markets become a canvas of diminishing red and green, replaced by the hues of autumn vegetables. In Albuquerque, we at Farmers Chile Market at 2010 Eubank Blvd NE experiences a final surge in demand during the Albuquerque International Balloon Fiesta. Tourists and locals alike flock to stock up on the last of the season’s bounty before it disappears until next year. The Balloon Fiesta is just one of many things to do in Albuquerque.

Although we still have chile beyond that, the demand slows down a lot, and supply also closely follows it. Chile season ends when the fields get their first freeze, typically in late October. The majority of chile in New Mexico is grown in the southern half of the state. Because of this, it is often couple weeks after Albuquerque and Santa Fe cool down. We have even roasted chile in Albuquerque when snow is falling before, but this is rare. If the weather stays warm longer, often the less popular varieties like mild and xxx-hot run out sooner, as farmers don’t plant as many fields of them. Typically entire chile fields start turning red around the same time. The way farmers plan for this is by planting different fields at different times so they can have a supply of green chile even late into the season.

Autumn Roast or Chile Pintado

One very popular thing about October chile is that more red chile comes in the sacks of chile. This chile, often called Autumn Roast or chile pintado, is something asked for specifically by many of our customers in the later months. The picture of chile roasting at the top of this article is exactly what many people are looking for! The increased ripeness of the chile leads to an overall sweeter flavor profile than a typical sack of green chile, but it isn’t as sweet as a sack of fresh red chile. One thing to keep in mind when asking for autumn roast chile, is that it roasts more inconsistently than just green chile. The more developed fresh red chile has a resilient peel that takes longer to blister than green chile. Because of this, expect it to take more time to peel a sack of it.

Challenges and Enduring Passion

While the exact timing and varieties available can fluctuate from year to year, the essence of Hatch chile season remains constant. It’s a time for New Mexicans to reconnect with their heritage, share traditions with loved ones, and savor the unique flavors that have become synonymous with our state. However, the future of this beloved tradition faces challenges. Decreasing acreage dedicated to chile farming and water scarcity are forcing adjustments to the planting schedule and overall availability. The 2023 dried red chile pod shortage, when just about every chile store in New Mexico ran out, serves as a stark reminder of these vulnerabilities.

Despite the uncertainties, the enduring passion for Hatch chiles persists. New Mexico State University’s Chile Pepper Institute is actively researching drought-resistant chile varieties and exploring alternative growing methods like hydroponics. Local small businesses like ours are also working together to support chile growers and ensure the long-term sustainability of the crop. Hatch and the New Mexico chile season will likely continue to evolve, adapting to changing circumstances. But one thing remains certain: the captivating aroma of roasting chile filling the air each summer will continue to ignite a sense of joy and community throughout New Mexico.

Hatch Chile season 2024

This 2024 Hatch chile season, be sure to experience the magic firsthand, you won’t be disappointed! Visiting a chile roaster is without a doubt the best thing you can do if you visit New Mexico during the chile season. Few places in the world have places to really feel the food culture like a New Mexico chile roaster. Regardless of where you are in New Mexico, you should be able to find one blasting away and creating our state’s aroma, one sack at a time. Immerse yourself in the vibrant markets, savor the smoky flavors in traditional dishes, and witness the enduring spirit of this cherished New Mexican tradition. The chile season comes at the perfect time in New Mexico, as many events are happening around the state. Because of that, be sure to make the Land of Enchantment your fall travel destination!

Among the fiery pantheon of New Mexico chile, the Big Jim stands out as a gentle giant. While Hatch chiles are synonymous with the region, it’s the Big Jim that offers versatility and a milder heat profile, making it a favorite among those who love chile flavor without overwhelming spice. In the realm of peppers, the Big Jim embodies approachability, perfect for introducing newcomers to the world of New Mexican cuisine or adding a subtle smoky depth to everyday dishes.

A Hybrid with Heritage

The Big Jim’s story begins in 1975 at New Mexico State University. Dr. Roy Nakayama, a renowned chile breeder, worked in collaboration with Jim Lytle, a local farmer, to develop this unique breed. Their goal was to create a larger and milder variation of the iconic New Mexican chiles. The result was a hybrid, a cross between native New Mexican chiles and a Peruvian pepper, aptly named the “Big Jim” in honor of its co-creator.

What sets the Big Jim apart is its size. These peppers boast impressive lengths, often reaching over a foot long. I’m a tall guy with long arms, and some Big Jim peppers are almost as big as my forearm! Their elongated, tapered shape offers ample room for stuffing and grilling, making them an ideal choice for those iconic chile rellenos. Don’t let their size intimidate you; these chiles pack a surprisingly gentle heat. The Scoville heat unit scale, a measure of a pepper’s capsaicin content, places the Big Jim in the mild to medium range, typically between 500 and 3,000 SHU. This makes it far less fiery than a jalapeño, offering a pleasant level of warmth rather than tongue-searing spiciness.

Although Big Jim was formerly the largest chili pepper in the world according to Guinness, it no longer holds the title of longest chili, which is currently held by a Joe’s Long Cayenne pepper grown by Jürg Wiesli at 19.881 inches! It’s also not regarded as heaviest anymore either. The current heaviest chili pepper on record was a massive poblano grown by Paul Davies in the UK that weighed just a bit over a whole pound. Regardless of not being the biggest anymore, Big Jim still holds a special places in the hearts of New Mexicans and those who love our cuisine.

Beyond the Heat: A Flavor Profile to Savor

The Big Jim isn’t just about size and a gentle disposition. Like its New Mexican brethren, it brings a unique flavor profile to the table. Roasting is where the magic happens, unlocking the pepper’s smoky sweetness and intensifying its character. Imagine the aroma of Big Jims blistering over an open flame or under a hot oven broiler; their skins charring, releasing a sweet and earthy fragrance that fills the kitchen. When we roast on our barrel roasters, the full smell of New Mexico is unleashed!

When tasted, you’ll discover a slightly sweet note followed by a pleasant warmth that lingers without overpowering. This makes the Big Jim incredibly adaptable. It adds depth to salsas, sauces, soups, and stews without dominating the other flavors.

Culinary Versatility: The Big Jim Advantage

In the kitchen, the Big Jim shines in its versatility. Here’s where this mild giant takes center stage:

• Chile Rellenos: The true test for a Big Jim. Their generous size creates the perfect vessel for cheese fillings – Monterey Jack, cheddar, or a blend of your favorites. The milder heat complements the cheese’s richness without competing. Imagine biting into a crispy chile relleno – a molten cheese center against the smoky sweetness and mild spice of the pepper. Big Jim is a thick meaty chile, which gives a great texture contrast.
• Green Chile Sauce: A green chile sauce with Big Jim won’t burn your face off, but still give a nice bit of spice to a dish. If you want more spice, consider adding a couple hotter varieties, like Sandia, Miss Junie, or even Lumbre chile to your sauce, or use a hotter chile powder to calibrate the heat level.
• Stuffed and Grilled: Grilling enhances the Big Jim’s smoky flavor. Cored and stuffed with seasoned ground meat, rice, vegetables, or even quinoa, Big Jims become a flavorful and satisfying main course. The possibilities are endless! Although this isn’t a common recipe for many New Mexicans, I think it is a really nice way to change it up a little. Think of it like a stuffed bell pepper, but way better!
• Sauces and Salsas: Whether diced and incorporated into a chunky salsa or blended into a smooth sauce, Big Jims add a subtle chile presence and a smoky depth to your favorite recipes. Think of a rich tomato sauce simmered with roasted Big Jims, creating a base for enchiladas or huevos rancheros. Big Jim and Hatch chile in general play a great role as both a star or supporting character in a dish.
• Beyond New Mexican Cuisine: Don’t limit the Big Jim to just New Mexican flavors. Their sweeter notes and mild heat profile shine in a wide range of dishes. Incorporate them into a spicy and smoky stir-fry, grill them alongside seasonal vegetables, or toss them into pasta dishes for an unexpected twist.

Growing Your Own Big Jims

The Big Jim pepper’s mild heat and large size have made it a favorite in home gardens. They’re relatively easy to grow and thrive in warm, sunny climates. Watching your Big Jims transform from tiny green pods to impressive red giants is a rewarding experience, and the flavor of fresh homegrown chiles is unmatched. In case you would like to grow Big Jim, you can follow our guide to growing chile!

From Field to Fiesta

The Big Jim chile pepper isn’t just a delicious ingredient; it’s a culinary ambassador of New Mexico. Its gentler heat and smoky sweetness invite everyone to the table, a testament to the versatility and approachability of its state’s rich chile culture. So, next time you’re craving a taste of the Southwest, remember the Big Jim. They might not set your mouth on fire, but they’ll ignite your kitchen with a world of creative possibilities and that unmistakable smoky charm of New Mexican cuisine. There are plenty of chile festivals and events all around New Mexico like the Hatch Chile Festival, and Big Jim always plays a big role. It is a great approachable heat level for many, and the size and meatiness make it a great chile worth celebrating!

Big Jim Green Chile at Farmers Chile Market

For us at Farmers Chile Market, the chile season is like a 3 month long fiesta, going the months of August, September, and October. During this time, we roast up all different kinds of chile, including Big Jim. It is our Medium chile variety, and our second biggest seller. As the majority of our customers are local New Mexicans, Hot varieties are our most popular. Whatever your flavor preference, we should have it available for you every day of the chile season. This 2024 chile season, we will be roasting from August 2nd, and will almost certainly have Big Jim right away! Thanks for making us your choice to get roasted green chile in Albuquerque for 47 years and counting. We hope to be your favorite place to get green and red chile in Albuquerque