Hatch chiles are long, glossy green peppers that taper to a blunt point. They have somewhat thick, green flesh with an inner membrane studded with small, flat, white seeds. They're grown in the Mesilla Valley region near Hatch, New Mexico. They're spicy and hotter than a jalapeño, but less hot than other varieties, at about 1,000 to 2,500 Scoville units.
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