After 21 years, we still can’t get enough of this precious pepper.

Twenty-one years ago, we discovered this amazing pepper in the heart of New Mexico, where hot days and cool nights give it a flavor all its own. Stuffed or sautéed, fire-roasted or fried, this versatile variety will give any dish a signature punch. Spice up south-of-the-border classics like rellenos, salsas, and ceviches, but don’t be afraid of pushing your creative borders by using them in sweet dishes too.

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We know Hatch.
And Hatch knows peppers.

No one throws a Hatch chile party like Central Market. We were the first to bring these special peppers to the Texas masses. And for over 20 years, we’ve been piling up recipes and perfecting our roasting skills. Our in-store roasters have over 125 years of combined roasting experience. And no one brings you more ways to love Hatch peppers than we do.

Hatch-Stuffed Angus Burgers

Add some flare to your burger flavor. Enjoy our Hatch-filled burgers, made fresh by hand daily with Natural Angus beef and stuffed with Hatch Chile and Smoked Brisket with Cheddar or Hatch Chile and Bacon with Jack Cheese.

Central Market Hatch Chile and Sweet Lime Sandwich Cookies

Taste the perfect match of sweet and heat in this delightful sandwich cookie combo, made just for Central Market.

Hatch-Stuffed Boneless Pork Chops

Get a taste of our juicy, tender all-natural pork filled with your choice of flavorful Hatch, Cornbread & Pecan, or Hatch Tamale stuffing.

Central Market Hatch Cheddar Popcorn

The savory balance of subtle heat and buttery cheese makes this snacking staple a delight from first pop to stop.

Hatch-Seasoned Meatballs and Meatloaf

Made in-store daily with richly flavored, freshly ground Natural Angus beef and Hatch chile peppered in. Ready for your oven and to become your new favorite.

Hatch Puppies

Made with green onions; Hatch, poblano, and jalapeño peppers; Monterey Jack cheese; and hot, smoked paprika. We can’t get enough of these peppered puppies!

Central Market Hatch Chile Chocolate Bar

Semi-sweet meets heat. Dark chocolate with 64% cacao, infused with New Mexico Hatch chiles. Probably best to grab more than one.

The Salami Store Absinthe & Hatch Chile Salami

With a unique blend of Hatch chile peppers and absinthe liquor, this salami is sure to get the conversation started at your next gathering!

Hatch Cheese Puffs

Bite-size cheese puffs made with roasted Hatch peppers and Chihuahua cheese. Even better when served warm!

No Label Brewery What the Hatch Pale Ale

Cool off on a hot afternoon with this amber-style malt flavored with roasted chiles. This pepper-flavored pour pairs well with hamburgers, cheeses, and spicy foods like hot wings.

Hatch Lime Pound Cake

Hatch heads, rejoice! This buttery pound cake is flavored with fresh lime zest and roasted Hatch peppers. Plus, it’s topped with a lime glaze.

Hatch Chile Con Queso

This new recipe blends Hatch and poblano peppers with American and Monterey Jack cheese and a special mix of spices. You may forego chips and just reach for a spoon!

Don’t know what to do with your peppers? Don’t sweat it – here’s a crop of recipes to choose from. Happy Hatching!

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How do you know your Hatch is the one?

First, look for a bright green color – the brighter, the better.
Check the shape, too – the ideal pepper is symmetrical.
Then pick one up. The skin should be smooth, and when you give it a little squeeze, it should be firm.
It should also feel a bit heavy for its size (probably all that flavor it’s holding!).

Follow these simple steps to roast like a pro.

Betty’s Broiler Method:
Preheat broiler. Place chiles under the broiler for 6-8 minutes. Turn peppers to allow all sides of the skin to completely blacken and blister.
The Cheater’s Range-Top Method: Cover gas or electric burner with a layer of heavy wire mesh. Once the mesh is hot, place chiles on top, turning occasionally. Remove once skins have blackened and blistered entirely.
Comal Cowboy Method: Heat a comal (the cast-iron griddle used to heat tortillas) or iron skillet. Place several chiles on it, and turn until they completely blacken and blister.
Uncle Randy’s Method: Place chiles on charcoal or gas grill about 5-6 inches above heat source. Turn as skin blackens. Remove once skins are completely charred and blistered – if there are green spots, the skin won’t come off.
Once the chiles are blistered and black all over, place them in a plastic or paper bag for about 10 minutes to steam. Put on a pair of rubber gloves (chile burns sting!), take the chiles out of the bag, and remove the skins by running them under cool water and rubbing them gently. The skin should come right off.
If you’re not going to use the chiles right away, freeze them – remove the stems, membranes, and seeds, put them in airtight freezer bags, and place them in the freezer.

Tips for freezing and storing your hoarded Hatch chiles.

Remember: Roasted chiles freeze better than fresh.

Remove seeds and outer skin of roasted chiles or just grab them roasted from the produce department.

Pack seeded and skinned chiles in a freezer bag with all air removed. The fewer per bag, the better. Don’t overcrowd!

Freeze chiles within 24 hours after packing. Lay flat in the freezer.

When you’re ready to Hatch, thaw and enjoy!

Stuff to read while you stuff yourself with Hatch chiles.

Last Call for Hatch

How can it be? The last days of Hatch-A-Palooza are here. Frowny face. We've been waltzing through a Hatch wonderland for almost two weeks, and I, for one, am not ready for it to end. 

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Sweet Heat

During Hatch-A-Palooza, we’re serving up treats that bring together the delicious combination of sweet and heat. We’ve paired lemon, lime, and chocolate with Hatch peppers with delightful...

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Drink Your Peppers

Perhaps you like to drink your Hatch peppers. Well, then you don’t want to miss these roasty beers, all made right here in our fine state with Hatch chiles fresh from New Mexico. They have...

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Hatch Chiles as the Main Event

Serve a dinner so good your family will clamor for an encore with these Central Market finds that feature Hatch chiles as part of the middle-of-plate main attraction. Chops to soups, we have you...

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