Posted on 06/27/2026 4:16:31 PM PDT by CondoleezzaProtege
Red and green chile peppers are more than just ingredients in New Mexico; they’re a way of life. The question “Red or green?” is one you’ll hear at restaurants across the state.
For the indecisive or adventurous, there’s always “Christmas,” a mix of both.
Red chile comes from ripened New Mexican chile peppers that are left on the plant longer, allowing them to deepen in color and develop a rich, earthy flavor. As they mature, these peppers take on more natural sugars, which contribute to the velvety depth of red chile sauce.
Green chile peppers are a cornerstone of New Mexican cuisine. Because they are harvested before they ripen, green chile peppers have a tangy taste. This makes green chile a go-to ingredient for stews, burgers, breakfast burritos, and more.
Chile spice levels can vary widely, even within the same batch, depending on growing conditions and the type of pepper. That unpredictability is part of what makes chile peppers exciting to cook with and eat.
The terroir of New Mexican chile — a combination of soil, elevation, and climate — plays a significant role in what gives each variety a distinct character. The unique soil and climate conditions in these regions create chiles that simply can’t be replicated anywhere else in the world.
(Excerpt) Read more at tomasitas.com ...
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Gotta be Hatch chili....... Just sayin’. 🌶
ping to you
Hatch is a fun place to visit, esp. Sparky’s BBQ.
I like Mexican stone soup.
I’m from Pueblo, so I have to disagree on a generational level. Now, having said that, if I’m making green, I go with a 2:1 ratio of Hatch to Pueblo. The Pueblos can get a bit spicy and the Hatch mellows everything out. BUT if it’s pepper to.pepper, hands down the roasted Pueblo Mirasol takes it.
Red or Green? Both!
When Whole Foods used to be decent (no Amazon),they used to sell Hatch green chiles in season, and we used to buy and use them. Now they are gone!
Hot Green Pork Chili is a top 5 dish!
Lemitar chiles.
How about both?
I’m descended from several conquistador families. We’ve been in NM for over 400 years, though a lot of us live in CA. It seems each branch of the family has their own chili verde recipe. In 2013 there was a family reunion, and it was announced there’d be a chili contest. It happens that my branch doesn’t have its own recipe. So I got one online and bought fresh Hatch from Whole Foods. And, what do you know, I won. Whereupon I humbly jumped up on a picnic table and rubbed all my cousins’ noses in my victory
I prefer NM reds, Chimayo in particular.
Here is a site that explains peppers nicely, well researched and written, it even has pictures as well as other topics. You will enjoy it.
https://www.notesfromtheroad.com/desertmexico/chili-peppers.html#
Most Chili’s are green when picked, they are often skin roasted and frozen.
The same chili can mature on the plant, it is red when picked.
Both are great.
Jalapeno’s are not Chili’s. (most people use them green)
Nor are Habanero’s are yellow/orange color. I pick them when that color and cut them in quarters and dehydrate them. Later I grind them fine for shaker. They have amazing taste in Salsa.
Hatch has the bucks to advertise. Lemitar (north of Hatch) chile is better. More flavorful. Unfortunately, with the drought we're experiencing here, chile crops may be way down this year.
Wow!
I grew up in Southern Arizona, so usually have eaten and enjoyed Sonoran food. But I’ve had the opportunity to eat New Mexico Mexican food in restaurants run by people with New Mexico backgrounds.
Yes, sir. Lemitar, hands down.
I’ll take both!😀
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