New Mexico chile

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New Mexico Chile[edit | edit source]

File:New Mexico chile.jpg
New Mexico chile

The New Mexico chile (Capsicum annuum) is a group of cultivars of the chile pepper, initially developed by pioneer horticulturist Dr. Fabián García, at New Mexico State University in 1894. The New Mexico chile is a staple of the Southwestern United States cuisine, particularly in the state of New Mexico.

History[edit | edit source]

File:Chile field.jpg
A field of New Mexico chiles

The New Mexico chile has its roots in the research of Dr. Fabián García, who sought to develop a chile pepper that was palatable and could be easily canned. The chile is a hybrid of native Pueblo and three Mexican chile peppers. Today, the New Mexico chile is one of the most important crops in the state of New Mexico.

Cultivation[edit | edit source]

New Mexico chiles are typically grown from seeds, and the plants thrive in the hot, dry climate of the southwestern United States. The chiles are harvested in the late summer and early fall, and are available both fresh and dried.

Culinary Uses[edit | edit source]

File:New Mexico chile dish.jpg
A dish made with New Mexico chiles

New Mexico chiles are used in a variety of dishes in New Mexican cuisine, including chiles rellenos, enchiladas, and chile con carne. They are also commonly used to make red and green chile sauces.

Varieties[edit | edit source]

There are several varieties of New Mexico chile, including 'Big Jim', 'Sandia', 'Espanola', and 'Hatch'. The 'Hatch' chile is named after the village of Hatch, New Mexico, which is known as the "Chile Capital of the World".

See Also[edit | edit source]

References[edit | edit source]

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Contributors: Prab R. Tumpati, MD