New Mexico chile

New Mexico chile is a Capsicum annuum cultivar group originating from the U.S. state of New Mexico. Its modern development began in 1894 under horticulturist Dr Fabián Garcia at what is now New Mexico State University. His work led to the release of New Mexico No. 9 in 1913, which became the foundation for many later New Mexico chile cultivars.

The genetic background of New Mexico chile includes local landrace peppers traditionally grown by Puebloan peoples, contributing flavour diversity and regional adaptation. Plants typically produce long, smooth, thick-walled pods that are harvested green or allowed to ripen to red.

Green New Mexico chile has a mild heat and a flavour often described as lightly pungent with sweet, crisp, and smoky notes. When fully ripened to red, the flavour becomes deeper and more earthy. Heat levels vary by cultivar but commonly average around 1,000 Scoville Heat Units.

New Mexico chile holds major cultural importance and is central to regional cuisine. It is recognised as one of New Mexico's state vegetables and is closely associated with the traditional choice of “red or green” chile.