The Hatch chile is unique to New Mexico's Hatch Valley, so it’s not surprising that this state consumes more of these peppers per capita than any other state in the country. These versatile, flavorful, and beloved chile peppers come in two varieties — red and green — and there are a few simple differences between them.

Time is the biggest factor that separates green and red Hatch chiles. The green Hatch peppers are harvested early and treated like vegetables, often roasted or added to other recipes; meanwhile, peppers that are left to ripen longer turn red, and are most commonly strung up and hung to dry, then ground into a spice.

Nate Cotanch of Zia Green Chile Company also explains the flavor differences between the two peppers. “When picked early and then roasted, Hatch green chiles have a very smoky, upfront flavor," he says. "Then as the chiles mature and turn red, they develop a slightly sweeter flavor profile and a more earthy underlying taste.”

To get your own green or red Hatch chiles, check out online shops like Cotanch's Zia Hatch Chile Company or the Hatch Chile Store. Dried chiles can either be made into a sauce by rehydrating 12-14 pods in warm water for about 30 minutes before simmering for 10 minutes, or simply use them as a seasoning.