Hatch, a town of about 1,000 in southern New Mexico, calls itself the chile capital of the world and produces varieties of Hatch Chiles from mild to triple-X, or tongue-blasting hot. Most often, Hatch chiles are roasted and peeled before using as an ingredient. The following is a guide for roasting the chiles: Because touching fresh chiles can sting the skin, it's best to wear disposable gloves when handling. Select chiles that are firm to the touch and devoid of puckering, a sign the chiles are beginning to deteriorate. Wash well and dry.