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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]
H-E-B’s Central Market stores including in Fort Worth have revealed details about their annual “Hatch chili pepper ... the company imports more than 125 tons of peppers from Hatch, New Mexico.
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 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]
Enchiladas Olé also has New Mexico red chile this year. Both locations are open for lunch and dinner weekdays and Saturdays; 2418 Forest Park Blvd., 817-984-1360 , or 9005 North Tarrant Parkway ...
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