New Mexico chile
| New Mexico chile | |
|---|---|
 |
|
| Genus | Capsicum |
| Species | Capsicum annuum |
| Marketing names | Hatch chile, green chile, red chile, Anaheim pepper |
| Breeder | Fabian Garcia |
| Origin | New Mexico |
| Heat |
 Hot |
| Scoville scale | 0–70,000 SHU |
| Anaheim pepper | |
|---|---|
| Heat |
 Low |
| Scoville scale | 500–2,500 SHU |
| Nutritional value per 75 grams | |
|---|---|
| Energy | 30 kJ (7.2 kcal) |
|
7.1 g
|
|
| Sugars | 3.82 g |
| Dietary fiber | 1.1 g |
|
0.15 g
|
|
| Saturated | 0.016 g |
| Monounsaturated | 0.008 g |
| Polyunsaturated | 0.082g |
|
1.5 g
|
|
| Vitamins | |
| Vitamin A equiv. |
(111%)
884 μg
(5%)
503 μg544 μg
|
| Thiamine (B1) |
(6%)
0.068 mg |
| Riboflavin (B2) |
(6%)
0.068 mg |
| Niacin (B3) |
(5%)
0.712 mg |
| Pantothenic acid (B5) |
(1%)
0.046 mg |
| Vitamin B6 |
(16%)
0.209 mg |
| Folate (B9) |
(4%)
17 μg |
| Vitamin C |
(219%)
181.9 mg |
| Vitamin E |
(3%)
0.52 mg |
| Vitamin K |
(10%)
10.7 μg |
| Minerals | |
| Calcium |
(1%)
14 mg |
| Iron |
(7%)
0.9 mg |
| Magnesium |
(5%)
19 mg |
| Phosphorus |
(5%)
35 mg |
| Potassium |
(5%)
255 mg |
| Sodium |
(0%)
5 mg |
| Zinc |
(2%)
0.22 mg |
| Other constituents | |
| Water | 65.8 g |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. | |
New Mexico chile (or New Mexican chile) is a group of cultivars of the chile pepper, initially developed by pioneer horticulturist, Dr. Fabián Garcia, at New Mexico State University in 1894, then known as Las Cruces College and the New Mexico College of Agriculture and Mechanic Arts. Selective breeding began with 14 lineages of 'Pasilla', 'Colorado', and 'Negro' cultivars, from across New Mexico and Southern Colorado's old Hispano and Pueblo communities. These peppers were selected to have a "larger smoother, fleshier, more tapering and shoulderless pod for canning purposes." The first cultivar of this group was released in 1913, called 'New Mexico No. 9'. The New Mexico chile peppers are popular in the cuisine of the Southwestern United States and in the broader Mexican cuisine, and an integral staple of New Mexican cuisine.
Chile grown in the Hatch Valley, in and around Hatch, New Mexico, is called Hatch chile, but no one type of chile is specific to that area, which is smaller than the acreage used to produce chiles with the "Hatch" label. The peppers grown in the valley, and along the entire Rio Grande, from northern Taos Pueblo to southern Isleta Pueblo, are a signature crop to New Mexico's economy and culture. The chile pepper is New Mexico's state vegetable, and the official New Mexico state question is "Red or Green?".
The New Mexico green chile pepper flavor has been described as lightly pungent similar to an onion, or like garlic with a subtly sweet, spicy, crisp, and smoky taste. The ripened red retains the flavor, but adds an earthiness and bite while aging mellows the front-heat and delivers more of a back-heat. The spiciness depends on the variety of New Mexico chile peppers.
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Wikipedia