Botanical Name: Capsicum annuum
Also Called: Hatch Chiles
New Mexico chiles are a variety of dried chili pepper widely used in Southwestern cuisine. These chiles are prized for their versatility, moderate heat, and earthy, slightly sweet flavor. The name “New Mexico chili” typically refers to a variety of long green or red chiles that are harvested, dried, and often ground into powder.
New Mexico chiles come in both red and green varieties, depending on their stage of ripeness. Green chiles, picked earlier, have a fresh, grassy flavor with mild heat and subtle tanginess. When ripened and dried, they transform into red chiles, offering a richer, sweeter, and more robust flavor profile with smoky undertones. Their heat levels vary from 800 to 1,400 Scoville Heat Units, making them approachable for a wide range of palates.
In their fresh form, green New Mexico chiles are famously roasted to bring out their smoky, slightly caramelized sweetness. Roasted chiles are peeled and used in an array of dishes, including green chili stew, enchiladas, and burgers. Their vibrant flavor shines in sauces, salsas, and relishes, where they add a mild heat and signature tang.
Red New Mexico chiles, on the other hand, are often dried and ground into a fine powder or rehydrated to make smooth sauces. They are the star ingredient in red chili sauce, a cornerstone of dishes like tamales, posole, and red enchiladas. When blended with garlic, onion, and cumin, they create a deep, earthy base for stews and marinades.
New Mexico chiles also stand out in spice blends like chili con carne seasoning or chili powders, adding their smoky sweetness and warm heat to the mix. Their versatility extends to modern applications, from infused oils and vinaigrettes to experimental desserts like chili-spiked chocolate.