New Mexico Chilli Pepper, New Mexican

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Chilli Catalogue > Chilli Pepper Varieties > New Mexico chilli

New Mexico Chilli Peppers

New Mexico Chilli Peppers

The New Mexico chilli is a local cultivar of the capsicum species, or subspecies otherwise represented as Anaheim peppers. The large, flavourful New Mexican variety gives the region's cuisine much of its distinctive style, and used so extensively that it is known simply as "chile".
Green chillies are those that are picked unripe; they are fire-roasted, then peeled before further use. Unlike the ultra-mild canned supermarket green chillies, New Mexico green chillies can range from mild to (occasionally) hotter than jalapenos, and come in grades of spiciness at markets that cater for chilli aficionados.

The climate of New Mexico tends to increase the capsaicin levels in the chili compared to other areas. Red chillies are the ripe form of the same plant (though particular strains are bred for intended use as red or green chilli). Generally more piquant than green chillies, they too can be roasted, but are usually dried; they can be added whole, to spice an entire stew, or more often are ground into powder or sometimes flakes. Freshly dried red chillies are sold in string-bound bundles called ristras, which are a common decorative sight on porches and in homes and businesses throughout the American Southwest.

The bulk, and allegedly the best of New Mexico chillies are grown in and around Hatch in southern New Mexico. Chimayo in northern New Mexico is also well known for its chilli peppers.

Chilli Catalogue > Chilli Pepper Varieties > New Mexico chilli