New Mexico chile | Wikipedia audio article
Channel: wikipedia tts
Date: 10/12/2018

This is an audio version of the Wikipedia Article:
New Mexico chile


00:01:32 1 History
00:02:53 2 Cultivation
00:05:21 2.1 Hatch chile
00:06:37 2.2 Pueblo chiles
00:07:26 2.3 Rio Grande chile
00:07:57 2.4 Outside of New Mexico
00:08:06 2.4.1 Anaheim pepper
00:08:44 3 Uses
00:08:53 3.1 Food
00:10:15 3.1.1 Roasting
00:11:22 3.2 Art
00:11:49 4 Sub-cultivars



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SUMMARY
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New Mexico chile or New Mexican chile (Spanish: chile de Nuevo México, chile del norte) is a group of cultivars of the chile pepper from the US State of New Mexico, first grown by Pueblo and Hispano communities throughout Santa Fe de Nuevo México, the modern peppers were developed by pioneer horticulturist Fabián Garcia at New Mexico State University in 1894, then known as the New Mexico College of Agriculture and Mechanic Arts. The New Mexico chile peppers, which typically grow from a green to a ripened red, are popular in the cuisine of the Southwestern United States, the broader Mexican cuisine, and an integral staple of New Mexican cuisine. The chile pepper is one of New Mexico's state vegetables, and is referenced in the New Mexico state question "Red or Green?"Chile grown in the Hatch Valley, in and around Hatch, New Mexico, is called Hatch chile, but no one cultivar 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 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 pepper.