== New Mexico chile == 

 It seems patently weird to me that green chile and red chile (in the New Mexico sense) do not have separate articles here, while many other peppers do. Chile is a major agricultural industry in the state (especially the green). Many books have been written about it, including how it differs from other strains. Hatch, New Mexico is world-famous for its chile. Chile-roasting season is a big deal in the state.  Even McDonalds (among other fast food restaurants) in NM have it as a condiment, and include green chile (spelled correctly) cheese burgers on its in-state menus. The stylized chile itself is an iconic emblem found all over the place there. NMSU has an agricultural program devoted to developing green chile strains (the most famous output of this program is the 'Big Jim' cultivar, as dominant in the green chile market as the 'Hass' avocado in its purview). There are academic journal as well as secondary sources on this. If anyone's thinking "what chil[i|e] should I WP:SPLIT a new article off about", please let it be these. There should at least be a section in this article for NM chile.  Someone in-state (I'm not any longer) would probably be best to do this, since they can get at shipload of paper sources at the state's university libraries, especially the southern one, but also UNM in Albuquerque. PS: If people are wondering, the strains are most similar to Anaheim and Pasilla peppers.  —    ≽ʌⱷ҅ᴥⱷʌ≼