Cultivar group of chile peppers from New Mexico, United States
New Mexico chile
Species
Capsicum annuum
Cultivar group
New Mexico[1]
Marketing names
Hatch chile, green chile, red chile, Anaheim pepper, Pueblo chile
Breeder
Fabián García
Origin
New Mexico
Heat
Hot
Scoville scale
0–100,000[2] SHU
New Mexico chile or New Mexican chile (Scientific name: Capsicum annuum 'New Mexico Group'; Spanish: chile de Nuevo México,[3]chile del norte)[4] is a cultivar group[5] of the chile pepper from the US state of New Mexico, first grown by Pueblo and Hispano communities throughout Santa Fe de Nuevo México.[6] These landrace chile plants were used to develop the modern New Mexico chile peppers by horticulturist Fabián García and his students, including Roy Nakayama, at what is now New Mexico State University in 1894.[7][8]
New Mexico chile, which typically grows from a green to a ripened red, is popular in the cuisines of the Southwestern United States, including Sonoran and Arizonan cuisine, and it is an integral staple of New Mexican cuisine. It is also sometimes featured in broader Mexican cuisine. Chile is one of New Mexico's state vegetables, and is referenced in the New Mexico state question "Red or Green?".[9]
The flavor of New Mexico green chile has been described as lightly pungent, similar to an onion, or like garlic with a subtly sweet, spicy, crisp, and smoky taste.[10] The ripened red chile retains this flavor, but adds an earthiness and bite.[11] The spiciness depends on the variety.[12]
^Boning, C. R. (2010). Florida's Best Herbs and Spices: Native and Exotic Plants Grown for Scent and Flavor. Pineapple Press. p. 63. ISBN 9781561644537. Retrieved April 15, 2018.
^Cite error: The named reference NMSU2 was invoked but never defined (see the help page).
^Novas, H. (2013). La Buena Mesa: La autentica cocina latinoamericana en los Estados Unidos (in Spanish). Knopf Doubleday Publishing Group. p. 270. ISBN 9780307800763. Retrieved April 15, 2018.
^"The Everyday Chef: How To Prep Chiles & Make A Mild Red Chile Sauce". Fruits & Veggies More Matters. Retrieved April 15, 2018.
^Coon, Danise L.; Votava, Eric J.; Bosland, Paul W. "Chile cultivars of New Mexico State University released from 1913 to 2008". New Mexico State University. Retrieved November 27, 2021.
^DeWitt, Dave; Bosland, Paul W. (September 16, 2009). The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking. Timber Press. ISBN 9780881929201.
^Urig, K. (2015). New Mexico Chiles: History, Legend and Lore. American Palate. Arcadia Publishing Incorporated. ISBN 9781625853530. Retrieved April 15, 2018.
^"Roy M. Nakayama - New Mexico State University". Office of the President. April 10, 2014. Retrieved November 25, 2019.
^"State Symbols". New Mexico Office of the Secretary of State. Retrieved September 15, 2021.
^Host: Adam Richman (2011). "Travis on a Silver Platter". Man v. Food Nation (TV).
^"Dried Chile". Cook's Thesaurus. Retrieved February 16, 2015.
^Anthony Bourdain: Parts Unknown, Season 2, Episode 4, "New Mexico". (2013)
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United States, there is a variant from NewMexican cuisine called "green chile ranch" which adds green NewMexicochile pepper as an ingredient. Restaurant...
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