New Mexico Chile Pod Type
Capsicum annuum
A long green-to-red pod type central to New Mexican cooking and frequently sold under regional labels.
Medium
500–2,500 SHU
- Flavor
- Green, rounded, roasting-friendly.
- Origin
- New Mexico, United States
- Best uses
- Roasting, stews, sauces, red chile.
- Days to maturity
- 80-100
How the heat plays out
Builds gradually, climbs to a low peak, and fades quickly, felt across the mouth. Warm, rounded
In the kitchen
- Fresh
- Often sold fresh for roasting.
- Dried
- Red dried forms are central in regional cooking.
- Smoked
- Can be smoked, but roasting is more defining.
- Roasted
- Excellent roasted and peeled.
- Fermented
- Useful in sauces after roasting.
