Chile Peppers Recipes
Chile Peppers Recipes Pepper Recipes and Information

New Mexico Chile Pepper


New Mexico Chile Pepper Stats

Name: New Mexico
Pronunciation: noo-MEK-sih-koe
Length: 6 - 8"
Width: 2"
Scientific Name: Capsicum annuum
Other Names: none
Scoville Range: 1,000 - 1,500

New Mexico Chile Pepper Origin and History

In 1958 New Mexico State University released a pepper called New Mexico No. 6. New Mexico 6-4 is a less hot version of that variety. One of the New Mexican-type chiles (also referred to as "long green" or "Anaheim" types); New Mexico 6-4 has increased yield and improved quality as a result of scientific breeding.

New Mexico has more land in chile pepper cultivation than any other state in the U.S. New Mexico 6-4 is an important crop in the state's extensive chile industry.


New Mexico Chile Pepper Description

New Mexico 6-4 has large tapered pods with rounded shoulders and blunt tips. Pods have thick, smooth flesh, and change from green to red as they mature. Harvest occurs when the fruit turns red.

The plants grow 18 to 24 inches high. The heat level is mild to medium and the flavor is slightly sweet.

New Mexico 6-4 is the standard pepper used by commercial chile processors. It is readily available in restaurants and markets. This mild cultivar is used as both a red and a green chile.


New Mexico Chile Pepper How to Serve or Use

Most of the New Mexico 6-4 red chiles are dried and crushed to make flakes or powder, which have a variety of culinary uses.

Both the green and the red fruit are excellent in soups and stews. They are used in Mexican and New Mexican dishes such as chili, enchiladas, and green chile stew. They are ideal for making chile rellenos - chiles stuffed with cheese, coated in egg, and fried.

New Mexico 6-4 takes well to roasting. To roast, remove the seeds and sear the fruit over a gas flame or in the broiler until the skin blackens then put them in a plastic bag to cool and then remove the skin. New Mexico 6-4 freezes and cans well and is good for eating fresh. Chili powder is made from the dried ripe red chiles.

New Mexico 6-4 pods are among the easiest pods to use to make rista, the long strings of chiles seen in the southwest.



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