There are several varieties of Hatch chile. These are Big Jims, the most common hatch chile. They have a nice heat to them, and they're used everywhere—I had them in margaritas, enchiladas, and queso. Smaller Sandias are milder and can fit in the palm of your hand. Pointier Lumbre chiles are some of the hottest. As a Texan, I thought I could handle the heat, and I took a bite. The second I did, I regretted it—I felt like my eye was going to explode out of my head.