Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 22, 2007 02:23 PM

"New Mexico" pepper

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

  1. Click to Upload a photo (10 MB limit)
  1. What is the recipe? They usually mean Hatch type of green peppers that are grown in New Mexico.

    1. "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.

      1. 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.

        1 Reply
        1. re: TNExplorer

          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.

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

          2 Replies
          1. re: mike_d

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

            1. re: Alan408

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

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