New Mexico Chiles, Capsicum annuum, are mild chiles that deliver 800-1,400 Scoville Heat Units (SHU). They were originally grown in New Mexico. They may also be called Hatch-style chile or red chile.

These chiles are 4.75"-6.75" long and about 2" wide. They have smooth skin and are a deep reddish-brown color. These are considered a mild heat chile. They were first grown in Santa Fe de Nuevo México, a colony of the Spanish Empire and New Spain, in the 1500s. This area later became a territory of independent Mexico, and then became the state known today as New Mexico.

1 Dried New Mexico Chile Pod is equal to 1.5 teaspoons New Mexico Red Chile Flakes or 1 teaspoon of New Mexico Chile Powder.

There are approximately 5 whole New Mexico Chiles per ounce.

Flavor Profile

New Mexico Chiles possess an earthy, sweet flavor with hints of acidity, weediness and dried cherry undertones.

Heat Level

New Mexico chiles are considered a mild heat chile, measuring 800-1,400 Scoville Heat Units (SHU).

How To Use

New Mexico Chiles are commonly used in Southwestern US and Mexican dishes that add piquancy to red sauces, like the hearty Chile Colorado, which you can use for dipping, drizzling, or as the sauce in Smothered Chile Colorado Burritos. It also makes a vibrant Red Enchilada Sauce, which is terrific alongside Tamales. These chiles add the background of flavor and body to Sichuan Hot Sauce, though it leaves the heat to other peppers. You can also add them to New Mexico Chili, chile con queso, chile rellenos, chile verde, chutneys, salsas, soups, seasonings, stews and dry rubs. One of our commercial baker customers infuses them into her chocolate.

New Mexico Chiles pair well with chocolate, potatoes, fish, chicken, turkey, garlic, cumin, tomatoes, oregano, pork, cheese, cilantro, and winter squashes. 

Substitutions

Anaheim Chiles are a close relative of New Mexico Chiles, and share a similar flavor and heat profile. They are the closest substitution. If you want a bit more heat we recommend Guajillo Chiles.