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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.
New Mexico No. 9, also known as NuMex No. 9, Number 9 pepper or simply No. 9, was the first of the New Mexican chile pod types of chile peppers. It is an heirloom chile, grown today only in special quantities in New Mexico, United States. It was also the first New Mexico chile cultivar to be bred for commercial growth.
Aug. 5—HATCH — Under the relentless heat of a beaming sun, around a dozen workers wearing long-sleeve shirts and straw hats slowly moved from plant to plant in a chile field, plucking red ...
Native to New Mexico, green chiles or hatch chiles are fiery peppers that are grown in the Hatch Valley region. They impart a robust smoky flavor when added to soups , stews and insanely good ...
Chili peppers of varied colours and sizes: green bird's eye, yellow Madame Jeanette, red cayenne. Chili peppers, also spelled chile or chilli (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ⓘ), are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.
Along with the usual resupply cargo, the rocket carried dozens of New Mexico green chile seeds that Torres and a team at NASA hoped would be the first to grow in space. "We have this crop from ...
They are rarely used as in their ripe form, and are used almost exclusively to produce green chile. In common with most New Mexico chile cultivars, Big Jim chiles are somewhat variable in their fruiting, and produce individual peppers of varying heat, with most of the peppers being very mild (500 SHU), and an occasional medium pepper (3,000 SHU ...