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 a spoonful of cranberry 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.
TRADITIONAL USES
- Hot sauce
- Pies
- Salsa
- Soup
IMPROVISATIONAL ‘RIFFS’
- Anaheim Mole Base
- Citrus-Chile Salt Rim
THE BACKSTORY
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New Mexico Chili Powder (Anaheim) comes from Capsicum annuum chiles first grown in New Mexico’s Rio Grande Valley. In 1894, farmer Emilio Ortega took seeds to Anaheim, California, where the peppers grew milder in the cooler climate. The dried, ground version became New Mexico chili powder, known for its earthy sweetness, mild heat, and deep red color, a bridge between Hatch intensity and Anaheim smoothness.
AKA
- Anaheim chile pepper
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