U nlike the state flower, tree, and grass, New Mexico's state vegetables are not native. They were introduced by Spanish settlers. Chile , or chili, is a pepper which is harvested in the early fall. The peppers can then be toasted, peeled and served as a delicious stew, stuffed with cheese, or made into a favorite recipe.
People like to brag about who harvests the hottest or mildest red chile.
New Mexico State University has developed a number of red chile strains , or varieties. Thus, they were adopted together as New Mexico's official vegetables in 1965.