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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]
Chile varieties like these can be found at New Mexico State University's teaching garden, which hosts more than 150 different varieties of chile peppers. ... New Mexico has dozens of landrace ...
The season seems to start earlier and earlier in the year — even early August seems too early to Jhett Browne, the younger of a father-son tandem of the same name that has been roasting chile ...
The Hatch peppers from New Mexico hit their peak Labor Day weekend. And it’s cooler there. Maybe a road trip for chile?
New Mexico green chiles can range from mild to extremely hot. [35] At harvest time (August through the middle of October) green chile is typically roasted, peeled and frozen for the year ahead. Chile is such a staple in New Mexico that many national restaurant chains offer New Mexico chile at their New Mexico locations. [30]
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. It is considered one of the two best chiles in the state, the others being those grown in Hatch. [4]
These symbols of New Mexican cuisine aren’t your average chile peppers. Here’s how to buy and use Hatch chiles while the season is in full swing.
Albuquerque, New Mexico "Red Chili Ribs" – a full rack of babyback ribs, seared on a grilled, seasoned with pepper, garlic powder and sea salt, rubbed with red chili caribe (thick puree of sun-dried hatch chilies), roasted in oven for 6 hours, served with calabacitas (made with grilled zucchini, yellow squash, roasted corn, caramelized onions ...