Product Description
PURPOSE
WHAT IS IT?
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. Also known as Anaheim chile peppers, this particular cultivar was developed in New Mexico before it found its way to California.
EXPERIENCE
The heat is mild, but the flavor is there in full force. At first your palate might get tart cranberries 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.
TRADITIONAL USES
- Hot sauce
- Pies
- Salsa
- Soup
IMPROVISATIONAL ‘RIFFS’
- Red Chile Sauce (Chile Rojo)
- Hatch and Herb Oil
THE BACKSTORY
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”.
AKA
English: New Mexico Chiles – Hatch (Dried)
Spanish: Chiles de Nuevo México – Hatch (Secos)
Portuguese: Pimentas do Novo México – Hatch (Secas)
French: Piments du Nouveau-Mexique – Hatch (Séchés)
Italian: Peperoncini del Nuovo Messico – Hatch (Essiccati)
German: New-Mexico-Chilis – Hatch (Getrocknet)
Dutch: New Mexico-chili’s – Hatch (Gedroogd)
Swedish: New Mexico-chilifrukter – Hatch (Torkade)
Danish: New Mexico-chilier – Hatch (Tørrede)
Norwegian: New Mexico-chilier – Hatch (Tørkede)
Finnish: New Mexico-chilit – Hatch (Kuivatut)
Polish: Papryczki New Mexico – Hatch (Suszone)
Czech: Chilli New Mexico – Hatch (Sušené)
Hungarian: Új-Mexikói chilipaprika – Hatch (Szárított)
Greek: Πιπεριές Νέου Μεξικού – Hatch (Αποξηραμένες)
Russian: Перцы Нью-Мексико – Хэтч (Сушёные)
Ukrainian: Перці Нью-Мексико – Гетч (Сушені)
Turkish: Yeni Meksika Biberleri – Hatch (Kurutulmuş)
Arabic: فلفل نيو مكسيكو – هاتش (مجفف)
Hebrew: פלפלים מניו מקסיקו – האץ’ (מיובשים)
Hindi: न्यू मेक्सिको मिर्च – हैच (सूखी)
Bengali: নিউ মেক্সিকো মরিচ – হ্যাচ (শুকনো)
Urdu: نیو میکسیکو مرچیں – ہیچ (خشک)
Tamil: நியூ மெக்சிகோ மிளகாய் – ஹாட்ச் (உலர்ந்தது)
Telugu: న్యూ మెక్సికో మిరపకాయలు – హాచ్ (ఎండబెట్టినవి)
Malayalam: ന്യൂ മെക്സിക്കോ മുളക് – ഹാച്ച് (ഉണക്കിയത്)
Chinese (Simplified): 新墨西哥辣椒 – 哈奇（干燥）
Chinese (Traditional): 新墨西哥辣椒 – 哈奇（乾燥）
Japanese: ニューメキシコチリ – ハッチ（乾燥）
Korean: 뉴멕시코 고추 – 해치 (건조)
Thai: พริกนิวเม็กซิโก – แฮทช์ (แห้ง)
Vietnamese: Ớt New Mexico – Hatch (Khô)
Indonesian: Cabai New Mexico – Hatch (Kering)
Filipino (Tagalog): Mga Sili ng New Mexico – Hatch (Tuyo)
Malay: Cili New Mexico – Hatch (Kering)
Swahili: Pilipili za New Mexico – Hatch (Kavu)
Zulu: Upelepele wase New Mexico – Hatch (Oomile)
Afrikaans: Nieu-Mexiko-rissies – Hatch (Gedroog)
Esperanto: Ĉilioj de Nov-Meksiko – Hatch (Sekigitaj)
Haitian Creole: Piman Nouvo Meksik – Hatch (Sèch)
Get top quality from our friends at SpiceJungle..
Reviews
There are no reviews yet.