The New Mexican chiles are one of the popular ingredients in New Mexican food. Mexico is considered the Chile capital of the United States, as it produces about more then 2.4 million CWT in a year. A number of families depend on the production of chiles all year-round.
Farmers Chile Market pride for having their best chile, whether it is from Hatch, San Antonio, or somewhere else in New Mexico. Their ristras and dried chile products come exclusively from Hatch farmers they have build decades long relationships with.
Chiles have been long part of the history of the Americas. It comes from Central and South America where Europeans find it and bring it into their homeland. The use of chile as flavor enhancers spread as the Spaniards took over much of Asia. It was immediately adapted in most of the cuisines. An alternate theory of how chiles spread is that the Portuguese brought them from the Spain to India where they are incorporated it into the curry mix.
Mexicans have incorporated chile in almost everything in their long list of regional dishes. They have made over a hundred dishes that use chile as its main ingredient. It is thought that with natural migration it was brought north to what is now New Mexico. The climate there along with the settlements that were eventually created have established what are now today known as the New Mexico chile.
In general, the chile has five domesticated species; the New Mexican chiles are a member of Capsicum annuum along with bell peppers and jalapeños. But the chiles are commonly grouped into three categories: the hot peppers, sweet peppers and the bell peppers.
Oddly enough, chile are considered to be in the berry family. During the arid New Mexico summers, chiles can be picked while they are still green and unripe. The green chiles are most often used fresh for plenty of dishes. The peak of the chiles hotness is at the time it is still green. The skin of the chile can be eaten but it is roasted or oven-broiled to remove the tough outer skin.
In New Mexico, the Chile roasting can also be picked in the autumn, when they turn red and ripen. It also feels softened and sweeten because it turns out redder. The red chiles are often dried to be preserved for a longer time, and are used to create chili powder, a popular spice and condiment.
The intensity of chiles depending on a substance called capsaicin. It is found in the vein-like structures inside the pods beside the seeds. The intensity of the flavor can be influenced by its environment and growth conditions. Chile are grown in dry, humid areas which makes New Mexico perfect for growth.
It also feels softened and sweeten because it turns out redder. The red ones contain high amounts of Vitamin C which can be lost by post-processing them. They also have a significant amount of Vitamin A.