by The New Mexico chili gets its name because–as you would expect–it originates from the area in and around that state, and this one is widely used in Southwestern cooking. It is usually available in markets here in Texas, as is the Anaheim chili which is very similar, just grown in different territories but also from the Capsicum annuum species. It can be used fresh in recipes or as an addition to dishes, but most often the chili is roasted.
The New Mexico chili is longer and wider than a jalapeno, generally with a more tapered look and lighter green color. Taste-wise, they are very similar to a jalapeno, though with less of heat. Different varieties will have slightly varied taste profiles as mentioned below. They are typically milder than the jalapeno, coming in between 1,000 and 5,000 on the Scoville scale. Though some varieties are cultivated to be hotter and can pack more heat than the jalapeno and maybe even the serrano (be sure to check how they are labeled if you are looking for a milder version). The dried, red New Mexico chilis are often collected together in decorative ristras.
Like the poblano (more on that one here), the New Mexico chilis have a tough skin which can be removed by roasting. It is not so tough that if you dice the peppers fresh to add salsa or another dish that people will find them hard to eat. But the roasting process adds a whole new level to the pepper’s flavor. It mellows out the chili and seems to cut the heat a bit, and most often you see the roasted chilis called for instead of the fresh ones, especially in Southwestern cuisine.
To roast the chilis, throw them on the grill on high heat or on a cookie sheet in the oven with the temperature on broil. As the skin starts to char, turn them so that they roast evenly. I also find that the air fryer is a good way to “roast” the chilis, though don’t leave out the step of turning them (more on roasting chilis here). After they have roasted, place them in a covered dish for at least fifteen minutes. That gives them time to cool, and the skin separates easier after that (and keep that tasty liquid that pools at the bottom of the dish to add to queso, salsa, or other dishes). Wash and remove the skin and seeds before using in a dish.
There are several varieties of the New Mexico chili that you may have seen in stores such as the Hatch and the Pueblo chili. These are cultivated in specific regions and have slight variations in flavor and heat from the standard New Mexico version. The Hatch are generally a big deal here in Texas and are usually available only for a short time around the end of Summer (and what a wonderful smell when they are roasting them on-site at my local HEB). To me, they seem to have a bit more sweetness than the regular New Mexico chili, but not much difference beyond that. The Anaheim is yet another version that is typically milder and originated from Anaheim, California.
You are likely to find some variation of the New Mexico chili in your local market, and these can be used as a substitute for jalapenos in dishes if you are cooking for those who prefer less heat in their food (we weep for them). They are also a low-calorie and healthy way to add flavor to a recipe, especially when using the roasted versions. I have a recipe for a tasty green chili sauce here.
Nutrition Info:
Serving Size: 1 Chili Pepper
Calories: 20
Fat: 0g
Protein: 1g
Carbs: 4g
Sodium: 10mg
