Pepper comparison
Padrón vs Hatch Green Chile
Mild500–3K SHU
PadrónFrom europe
- Flavor
- Vegetal and slightly fruity, with a mild grass-and-green-pepper character — and the well-known one-in-ten chance of meaningful heat.
- Color
- Bright green, occasionally ripening to red
- Best uses
- Blistered in olive oil and finished with flaky sea salt — the iconic Galician tapa · Pan-charred and served with Manchego cheese · Grilled and folded into Spanish tortillas (egg-and-potato omelets)
- Pairs with
- Spanish, Tapas, Olive oil, Sea salt
Mild500–3K SHU
Hatch Green ChileFrom north america
- Flavor
- Earthy, roasted sweetness with a gentle, lingering warmth and a hint of smokiness.
- Color
- Green (unripe) or red (ripe)
- Best uses
- Green chile cheeseburgers — the New Mexico state dish · Stacked enchiladas with green or red chile sauce · Chile rellenos stuffed with cheese
- Pairs with
- New Mexican, Southwest, Pork, Beef
Quick verdict
Which one to use
- —If you want more heat: reach for Hatch Green Chile (500–3K SHU).
- —If you want manageable heat: use Padrón (500–3K SHU).
- —For Padrón-style flavor: vegetal and slightly fruity, with a mild grass-and-green-pepper character — and the well-known one-in-ten chance of meaningful heat.
- —For Hatch Green Chile-style flavor: earthy, roasted sweetness with a gentle, lingering warmth and a hint of smokiness.