Descripción del producto
PROPÓSITO
¿QUÉ ES?
New Mexico chile is a type of chile pepper in the (Capsicum annuum) family, initially developed by pioneer horticulturists in New Mexico. The slight smokiness and crisp flavor of these peppers has quickly made them essential to New Mexican cuisine.
EXPERIENCIA
The heat is mild, but the flavor is there in full force. At first your palate might get a spoonful of cherry marmalade or sun dried plums, but then it finishes with a smoky note. Versatile and not too spicy, this pepper is excellent in sweet and savory applications.
CULINARY GEOGRAPHY
The New Mexico chile peppers are popular in the cuisine of the Southwestern United States, Mexico, and an integral staple of New Mexican cuisine.
USOS TRADICIONALES
- Hot sauce
- Fruit pies
- Salsa
- Soup
IMPROVISATIONAL ‘RIFFS’
- Toast and steep in chicken stock for red chile broth
- Rehydrate and blend into enchilada sauce with garlic and cumin
- Simmer whole in posole or pork stew
LA HISTORIA
Chile peppers are grown all over New Mexico, but the major commercial production is in the Southern part of the state, concentrated along “The Chile Trail” shown at right. Traveling from west to east, you pass through Hidalgo, Luna, and Dona Ana counties, the state’s three largest chile producers. Make a trip up to Hatch, and you find yourself in the “Chile Capital of the World”.
ALIAS
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