New Mexico green chiles

New Mexico green chiles are a type of chili pepper originating from the state of New Mexico, in the United States, known for their mild to moderately spicy flavor and characteristic earthy aroma. This chili belongs to the Capsicum annuum variety and is widely used in the cuisine of the American Southwest and northern Mexico.

New Mexico green chiles are typically harvested while still green, before they ripen and turn red, which gives them a meaty texture and a fresh flavor with a slightly sweet note accompanied by a moderate spiciness that ranges between 1000 and 3500 units on the Scoville scale.

In cooking, these chiles are highly valued for their versatility; they can be roasted, stuffed, incorporated into sauces, stews, or ground to add flavor and color to many traditional dishes such as chiles rellenos, enchiladas, and soups. Additionally, they provide a moderate amount of vitamin C, antioxidants, and capsaicin, compounds that aid digestion and have anti-inflammatory properties.

In Hispanic America, New Mexico green chiles may also be known and used as green ají, chile pepper, or simply green chili, although it is important not to confuse them with other local varieties of green chili that may have different levels of spiciness and flavors.