A chile pepper grown in the Hatch Valley of southern New Mexico, prized for a flavor that balances heat, sweetness, and earthiness. Cultivation in the valley dates to the early 1900s, and the region's hot days, cool nights, and mineral-rich soil are often credited for the chile's flavor. Common cultivars range from the medium-heat, smoky New Mexico 6-4 to the milder, sweeter Big Jim and the intensely hot Sandia. The chiles are usually roasted and peeled before use in dishes such as enchiladas, chiles rellenos, salsas, and stews, though they can also be used fresh, chopped or sliced, in tacos and burgers; roasted and peeled chiles freeze well for use beyond the short late-summer harvest.