New Mexican

Species Name: Capsicum annuum var annuum. Color: Bright green maturing to red, drying to brownish-red. Shape: Elongated, flattened, tapering to a blunt point. Description: Fresh chiles must be roasted and peeled before using. They can be smoked too, giving them a delicious, distinctive flavor. Scoville Heat Units: 500 – 1,400 Other Names: Anaheim, California long green chile, chilacate, chile college, chile colorado, chile de ristra, childe verde, Chimayo, Hatch long green/red chile, New Mexico No. 9, pasado Related Cultivars: Anahaim, Anaheim M, Anaheim TMR 23, Big Jim, California, Chimayo, Colorado, Coronado, Eclipse, Espanola Improved, New Mexico No. 9, NuMex, Red Chile, R-Naky, Sandia, Sunrise, Sunset, TAM Mild Chile, TMR 23 Most Commonly Grown In: New Mexico, California. It is believed that this pepper was originally brought from Mexcio to New Mexico around 1597. Almost 300 years later, a rancher from California took some seeds from New Mexico to Oxnard and started growing the first cultivar, known as the Anaheim. Many other cultivars now exist (see list above). A chile ristra made of these chiles is now a New Mexican symbol. A ristra is a string of chiles which is hung to dry. The dried chiles are then used during the rest of the year while making an attractive decoration in the meantime.