Always get mine in southern Arizona, Hatch is just the name of a town, they grow the same variety of chile we grow in Az, and I sure as hell have never tasted a difference? I usually buy two sacks (60 pounds) roasted, take home, let cool enough to handle, then bag and freeze, they last all year until the next sept, but are gone by then. When thawed for use, rinse under water and the skin slips right off and chile is as good as the day you bagged it.
Yup, ‘Hatch’ is a region but not a chile. I’ve been using the Mosca chile from Rocky Ford, it is a variety of chile with thicker walls.
