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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]
The Sandia chile pepper cultivar was developed at New Mexico State University by Dr. Roy Harper in 1956 by cross breeding a NuMex No. 9 (originally developed by Dr. Fabian Garcia) with a Californian Anaheim chile (itself a No. 9 descendant). [6] This variety of chile pepper is of moderate heat and is widely grown and consumed in New Mexico.
The Chile Pepper Institute at New Mexico State University has developed a number of unusual chile cultivars. [27] NuMex Twilight peppers pictured. Peter Pepper: Ornamental United States and Mexico 5,000–30,000 SHU: 8–10 cm (3.1–3.9 in) Rare, heirloom-type hot pepper cultivated for its unique shape. Peperoncino: Cayenne Italy 15,000 ...
Aug. 1—SAN PEDRO For the past 34 years, Roxanne Swentzell has worked to save the seeds of her ancestors. "I remember getting a small pouch of a variety of Pueblo white corn that had been passed ...
Aug. 6—Amid concerns a farmworker shortage could devastate New Mexico's chile harvest this year, the administration of Gov. Michelle Lujan Grisham is considering allotting $5 million in federal ...
Feb. 3—For the 42nd year, New Mexico State University's Extension Plant Sciences Department and the Chile Pepper Institute is set to host its annual New Mexico Chile Conference. The conference ...
Dr. García released 'No. 9' seeds to farmers in 1913, standard pod size and a uniform heat level. It became the standard chile in New Mexican cuisine until 1950, and also helped to establish the Mexican food industry in the United States. [4] It is the cultivar from which all modern New Mexico chile pod type cultivars descend. [citation needed]
The Chimayó (or Chimayo) pepper is a New Mexico chile pepper landrace of the species Capsicum annuum. [2] [3] It is named after the town of Chimayó, New Mexico, where roughly 200 hectares (500 acres) of Chimayó peppers are harvested annually.