As the air turns crisp and aspens turn gold, the scent of roasting chile drifts across New Mexico, marking the arrival of fall.
Outside farmers markets and grocery stores, fire-marked steel roasters spin slowly, flames crackling and chile skins popping. The rich, smoky and distinctive aroma has long been a signal to residents that it’s time to stock up on New Mexico green chile.

“Every year, New Mexico residents look, listen and smell for the start of the roasting season,” said Kari Dominguez, executive director of the New Mexico Chile Association. “It’s a tradition that brings our whole community together. The aroma means fall is here and it’s time to stock up for the year.”

For many, the chile harvest is about more than flavor. It’s about heritage. Whether buying a sack to freeze for green chile caldito or eating freshly roasted chile in a homemade tortilla, the flavors hold memories that resonate through generations. It is a central staple to meals and memories in New Mexico households.

The New Mexico Department of Agriculture reports that New Mexico produces about 77% of green chile grown in the United States, ranking No. 1 nationally. In 2023, production totaled 46,750 tons, with green chile accounting for 88% (41,120 tons) and red chile making up 12% (5,630 tons). The crop’s value is estimated at $41.5 million.

While Hatch Green Chile remains the leader in taste and sales, Pueblo, Colorado often attempts to position itself as the leader in the green chile game but remains solidly in second place, only producing 23% of the nation’s crop.

The New Mexico Chile Association promotes that all green chile grown in New Mexico is supporting local farmers and preserving agricultural traditions.

“Buying New Mexico certified chile isn’t just about flavor — it’s about supporting our farmers and preserving a piece of our heritage,” Dominguez said. “When you choose certified chile, you’re getting the real deal: it’s grown in New Mexico’s unique soil, under our sun, with a taste you can’t find anywhere else.”