Did you know that New Mexico (NM) is the only state in the U.S. to have an official question and that question is - “Red or Green?”. Yep – that’s it – “Red or Green?” In NM every New Mexican restaurant asks you “Red or Green?” when you order your meal. If you’re not asked, then it’s not New Mexican food. It’s probably Mexican or Tex-Mex.
New Mexico Chile
So why do waiters ask “Red or green?”? Because New Mexican dishes are typically smothered in a red or green chile sauce. When you order your enchiladas, chile rellenos, huevos rancheros, tamales, or stuffed sopapillas, the next thing you are asked is “Red or green?” – meaning – red chile sauce or green chile sauce. If you can’t decide, you can always order “Christmas” and get both. My standard orders are green with chile rellenos, red with tamales and huevos, and whatever I feel like at that moment for all other dishes.
NM chile – chile with an “e” – is a pepper grown in abundance across New Mexico. It’s hard to know exactly when chile was actually brought into New Mexico from Central American, but it’s believed that it was brought by the Spanish immigration starting in the 1500′s. The most common pepper grown in NM is a long narrow green pepper very similar to the Anaheim chile pepper. Through the years many varieties of NM chile have evolved – Big Jim, Sandia, Rio Grande, Joe E. Parker, New Mexico 6-4, Heritage 6-4, and some no name chiles developed by generations of NM farmers. Each variety of chile has a heat level (Scoville unit). For example, NuMex Big Jim’s are normally labeled a medium heat (2500 – 3500 scovilles) while Sandias can be hot or extra hot (5000 – 7000 scovilles). When buying New Mexico chile, you are usually offered just mild, medium, hot or extra hot and not necessarily a specific variety of chile. Like most fruits and vegetables, the dirt, the water, the altitude, and the climate of the area in which the chiles are grown can all affect the flavor of the chile. (Scoville units provided by Biad Chili Products)
Outside of New Mexico, the majority of chile is either sold as New Mexico chile or Hatch chile. New Mexico chile can be from anywhere in New Mexico whereas Hatch chile is from Hatch, New Mexico. Just a note, there is not a variety of chile called “Hatch chile”. When you see Hatch chile, it is chile grown in Hatch, New Mexico, but can be of mixed varieties and heat levels. Even though, outside of New Mexico, most people only see “Hatch Chile”, not all of NM’s chile comes from Hatch. Most of the chile does come from southern NM, but a lot of great chile comes from other parts of the state all of the way up to the NM/Colorado border.
Speaking of Hatch, Hatch, NM is a small village in the southern part of the state and one of the largest producers of NM chile. Chile from Hatch has become so well-known that every Labor Day weekend the village hosts a Hatch Chile Festival which draws more than 30,000 people from around the world. Having a population of less than 2,000, that’s a pretty big festival!
Cultivation of Chile
Most of the chiles are picked green, but many are left to ripen on the plant and picked once they turn red. The green chiles are roasted and peeled for green chile sauce or just chopped green chile – my favorite. They are dried and ground into green chile powder. Red chiles are strung into ristras that are hung out to dry. Sometimes you’ll see them on rooftops where they are left to dry. With the lack of humidity in New Mexico, chile dries pretty fast here. Once the chile has dried, it is turned into red chile powder or red chile sauce. More on that in New Mexico Red Chile.
Roasting Green Chile
Green chile is roasted, peeled, deseeded and chopped. Here in New Mexico you can buy a bushel or 30 to 40 pound sack of chile and either roast it yourself or have the seller roast it. I highly recommend having the seller roast it! The seller usually has a large gas powered roaster that can do the whole bushel at once. The chile peppers are dumped into a large grated container which rotates, tossing the peppers about. As it rotates a gas burner below the container sears the skins of the peppers. It only takes a few minutes, whereas if you were to roast that many peppers on the grill, it would take A LOT LONGER.
If you want to roast your chiles at home, it’s very easy to roast them on the grill. Here are two links to check out: Roasting Peppers on the Grill by MJ’s Kitchen How to Roast and Peel Peppers by The Yummy Life I do love chile roasting season because it smells so good! This time of year (the fall), with these big roasters going, you can smell chile being roasted pretty much everywhere. Once roasted, the chiles are peeled, stems and seeds removed, and sometimes the interior veins are removed. The veins, the whitish meat that runs the length of the chile on the inside, contains the majority of the capsaicin, the substance in pepper that provides the “heat”. So to make the chile milder, you can remove the veins. At this point the chile is ready to freeze or use immediately. The whole chile can be used to make chile rellenos and the chopped chile – well, it can be used for just about anything. More on that in New Mexico Green Chile.
Which is hotter – Red or Green?
As far as the heat of the chile, you never know until you taste it. I’ve heard many times that red is hotter, but then everything is relative. I’ve had some mouth numbing green chile – believe me! On a visit one fall to one of our favorite little New Mexican restaurant (El Patio), the green chile was so hot that we were all getting a little sweaty around the hairline. That’s one of the reason why you’ll always see honey on the table at a New Mexican restaurant. A little honey on a tortilla or sopapilla helps to reduce the burning sensation in the mouth. You can also add a little honey to your chile sauces and stews if you find them TOO hot to eat. Just be careful not to add too much. When you purchase chile, you can usually choose between mild, medium, hot, or very hot. We normally get the medium with a few hot chiles thrown in, because once you freeze it, it gets hotter. Don’t ask me the chemistry behind that, because I don’t know it. What I do know is that I love my chile hot enough to feel some heat, but not too hot to hide the wonderful flavor of the chile. Final Note – Chile is addicting! So come back later for more, but before you leave, I’d love your feedback. Just leave a comment below. Thanks!