"New Mexico" pepper

[rockycat]

When a recipe calls for "New Mexico" pepper do they mean ancho chili? If not, what then is it?

[The Dairy Queen]

I love New Mexican green chile. We used to order it fresh in giant quantities, have it shipped to us overnight, then roast and peel it ourselves, then freeze it for use throughout the year. A long power outage could lead to some serious broken hearts.

You only have a short-window of time to get the fresh green chilis before they turn red.

~TDQ

[ChiliDude]

New Mexico's state question is "Red or Green?" referring to chiles and dishes created using them.

[mike_d]

fyi, New Mex peppers come in green and red. Both are hotter than Anaheims usually. The are milder than the dried ancho.

[Alan408]

Many Peppers start off green, then as they mature (on the plant) they turn red.

[juster]

Right. But they have _very_ different flavors, esp. as here (NM) the red are usually dried first, and the green are used fresh.

[TNExplorer]

Ditto to Alan408 -- I was writing about Anaheims at the same time. These are long green chiles -- about 7", broader at the shoulder but pretty straight. They are wonderful when roasted and freeze well -- I put up a lot from my garden each summer and use in chili, enchiladas, and green chile stew all winter.

[rworange]

The Cook's Thesaurus ... which has pictures ... of the peppers ... says that New Mexican have a little more kick than anaheim's ... which I agree ... it's not alot, but different. In addition to recommending Anaheims as a sub they also suggest an Anaheim/jalepeno combo. I'd use VERY little jalepeno though.
http://www.foodsubs.com/Chilefre.html

[Alan408]

"New Mexico" chili is a common name for a low heat chili grown in New Mexico, the town Hatch (in New Mexico) has a chili festival.

Anaheim is a similar looking chili (may be the same one), with similar heat levels. Ancho is a mild (low heat) chili.

[rworange]

What is the recipe? They usually mean Hatch type of green peppers that are grown in New Mexico.