Different Types of New Mexico Chile

New Mexico is known for its delicious and flavorful chile peppers. There are many different types of New Mexico chile varieties, each with its own unique taste and heat level.

New Mexico chiles are renowned for their exceptional taste and spice, making them a cornerstone of the state’s cuisine.

Some of the most popular New Mexico chile types include:

Hatch Chile

Hatch chiles are a collective term for several different varieties of New Mexico chiles that are grown in the Hatch Valley region of New Mexico.

Hatch chiles are known for their unique flavor and heat level, and they are often used in a variety of New Mexican dishes. Hatch chiles can be eaten fresh, roasted, or dried. When roasted, Hatch chiles develop a smoky flavor that is prized by chile enthusiasts.

Anaheim Chile

Anaheim chiles are a mild variety of New Mexico chile that is often used in green chile sauce and burritos.

They are typically 4-6 inches long and have a slightly sweet flavor. Anaheim chiles are typically rated at 500-1,000 Scoville heat units (SHU), which means they are relatively mild. Anaheim chiles can be eaten fresh, roasted, or dried.

Jalapeño Pepper

Jalapeño peppers are a medium-hot variety of chile pepper that is popular in Mexican cuisine.

Jalapeños are typically 2-3 inches long and have a slightly sweet flavor. Jalapeños are typically rated at 2,500-8,000 Scoville heat units (SHU), which means they are hotter than Anaheim chiles but not as hot as habaneros. Jalapeños can be eaten fresh, pickled, or dried.

New Mexico Green Chile

New Mexico green chile is a mild variety of New Mexico chile that is often used in green chile sauce and burritos.

New Mexico green chiles are typically 4-6 inches long and have a slightly sweet flavor. New Mexico green chiles are typically rated at 1,000-2,000 Scoville heat units (SHU), which means they are slightly hotter than Anaheim chiles. New Mexico green chiles can be eaten fresh, roasted, or dried.

New Mexico Red Chile Powder

Red chile powder is a blend of dried chili peppers that is used to make red chile sauce, a popular New Mexican condiment.

Red chile powder is typically made with New Mexico chiles, such as Big Jim, Chimayo, Española, and Sandia. Red chile powder can be mild, medium, or hot, depending on the type of chiles used.

Serrano Pepper

Serrano peppers are a hot variety of chile pepper that is popular in Mexican cuisine.

Serranos are typically 1-2 inches long and have a slightly fruity flavor. Serranos are typically rated at 10,000-23,000 Scoville heat units (SHU), which means they are significantly hotter than jalapeños. Serranos can be eaten fresh, pickled, or dried.

Big Jim Chile

Big Jim chiles are a large and flavorful variety of Anaheim chile. They are typically 6-12 inches long and have a medium heat level.

Big Jim chiles are typically rated at 1,500-3,000 Scoville heat units (SHU), which means they are hotter than Anaheim chiles. Big Jim chiles can be eaten fresh, roasted, or dried

Chilaca Chile

Chilaca chiles are a mild variety of chile pepper that is popular in Mexican cuisine. Chilacas are typically 4-6 inches long and have a slightly smoky flavor.

Chilacas are typically rated at 1,000-2,500 Scoville heat units (SHU), which means they are slightly hotter than Anaheim chiles. Chilacas can be eaten fresh, roasted, or dried.

Fresh Hatch Red Chile

Fresh Hatch red chile is a medium-hot variety of New Mexico chile that is often used in red chile sauce, enchiladas, and burritos.

Fresh Hatch red chiles are typically 4-6 inches long and have a slightly fruity flavor. Fresh Hatch red chiles are typically rated at 2,0

In addition to these popular varieties, there are many other New Mexico chiles available, including:

Chimayo: Chimayo chiles are a landrace variety of New Mexico chile that is known for its smoky flavor and medium heat level. They are often used in adovada and other traditional New Mexican dishes.
Sandia: Sandia chiles are a mild variety of New Mexico chile that is often used in green chile sauce and enchiladas.
Española: Española chiles are a medium-hot variety of New Mexico chile that is often used in red chile sauce and stews.
NuMex Big Jim: NuMex Big Jim chiles are a larger and more flavorful variety of Big Jim chiles.
NuMex Garnet: NuMex Garnet chiles are a mild variety of New Mexico chile that is often used in paprika and other seasonings.
NuMex Joe E. Parker: NuMex Joe E. Parker chiles are a medium-hot variety of New Mexico chile that is often used in salsas and hot sauces.
Pueblo: Pueblo chiles are a landrace variety of New Mexico chile that is grown by the Puebloan peoples of the state. Pueblo chiles are known for their unique flavor and heat level, and they are often used in traditional Pueblo dishes.

New Mexico chile varieties can be used in a variety of dishes, from traditional New Mexican cuisine to international fare. They can be used fresh, roasted, dried, or ground into powder.

Here are a few ideas for how to use New Mexico chile varieties in your cooking:

Add green chile peppers to your favorite breakfast burrito or omelet.
Roast red chile peppers and use them to make a flavorful sauce for enchiladas or burritos.
Add dried chile powder to your favorite chili con carne or taco seasoning.
Grind up New Mexico chile peppers to make a homemade hot sauce.
Use New Mexico chile peppers to add a unique flavor to your favorite soups and stews.

No matter how you choose to use them, New Mexico chiles are a delicious and versatile ingredient that can add a burst of flavor to any dish.

New Mexico chiles are a treasure of the state’s cuisine, and they can be used to create a wide range of dishes, from mild to wild. Whether you are a seasoned cook or just starting out, I encourage you to experiment with different New Mexico chiles to find your favorites.