New Mexico chile
(Redirected from Anaheim pepper)
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New Mexico chile refers to a variety of chile peppers that are grown in the state of New Mexico, United States. These peppers are a staple in New Mexican cuisine and are known for their unique flavor and varying levels of heat. The most famous variety is the Hatch chile, which is named after the Hatch Valley region where it is predominantly grown.
History[edit | edit source]
The cultivation of chile peppers in New Mexico dates back to the early 1600s when Spanish colonists introduced them to the region. Over the centuries, these peppers have been selectively bred to adapt to the local climate and soil conditions, resulting in the distinct varieties we see today.
Varieties[edit | edit source]
New Mexico chile peppers come in several varieties, each with its own characteristics:
- Hatch chile: Known for its robust flavor and varying heat levels, it is often roasted and used in a variety of dishes.
- Sandia chile: Typically hotter than Hatch chiles, these are often used in salsas and sauces.
- Anaheim chile: A milder variety that is commonly used in chile relleno dishes.
- Big Jim chile: Known for its large size and medium heat, it is often used for stuffing.
Cultivation[edit | edit source]
New Mexico chile peppers are typically planted in the spring and harvested in late summer to early fall. The unique climate of New Mexico, with its hot days and cool nights, contributes to the peppers' distinctive flavor. The New Mexico State University's Chile Pepper Institute plays a significant role in the research and development of these peppers.
Culinary Uses[edit | edit source]
New Mexico chiles are used in a wide range of dishes, from enchiladas and tacos to soups and stews. They can be used fresh, roasted, or dried. The dried form is often ground into chile powder or used to make red chile sauce.
Cultural Significance[edit | edit source]
Chile peppers hold a special place in New Mexican culture. The annual Hatch Chile Festival celebrates the harvest with events, cooking competitions, and tastings. The chile is also the state vegetable of New Mexico, and the question "Red or Green?" referring to the type of chile sauce preferred, is a common one in local restaurants.
Related Pages[edit | edit source]
- Hatch chile
- New Mexican cuisine
- Chile pepper
- New Mexico State University
- Hatch Valley
- Chile relleno
- Enchilada
- Taco
- Soup
- Stew
- Chile powder
- Red chile sauce
Categories[edit | edit source]
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Contributors: Prab R. Tumpati, MD
