New Mexico chiles

New Mexico chiles are a type of fresh chili pepper originating from the state of New Mexico, in the southwestern United States. They are highly valued in regional and Mexican cuisine for their characteristic flavor, which combines a pleasant, moderate level of spiciness with sweet and earthy notes.

This chili belongs to the Capsicum annuum variety and is primarily cultivated in the arid and sunny lands of New Mexico, which contributes to its unique flavor. Its color ranges from green when fresh to red when ripe and dried, and they are essential in traditional dishes such as chile relleno, sauces, stews, and braises.

Among their properties, New Mexico chiles are rich in vitamin C, antioxidants, and capsaicin, the compound responsible for the sensation of heat. These nutrients help improve metabolism and have anti-inflammatory properties.

In Hispanic America, this ingredient can be found under synonyms such as aji colorado or simply red chili, although it is important to note that the intensity and flavor vary depending on the region. In cooking, it is highly appreciated for providing an authentic flavor and a balanced spiciness that enhances the taste of multiple preparations.