The New Mexican Chiles
The New Mexican chiles are one of the most valued and popular ingredient in New Mexican food. New Mexico is considered the chile capital of the United States, as it produces about 2.4 million CWT in a year. A number of families depend on the production of chiles all year-round.
Chiles have been long part of the history of the Americas. It originated in the Central and South Americas where the Europeans found it and brought it in 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 the chiles spread is that the Portuguese brought them from Spain to India where they 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 theNew Mexicochile peppers.
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 peppers 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 chiles can also be picked in the autumn, when they turn red and ripen. The flavor also mellows and sweetens as it turns 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 the chiles depends 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 peppers are grown in dry, humid areas which makesNew Mexicoperfect for growth.
The chile has a lot of benefits, including its being very nutritious. 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. They also have analgesic, anti-bacterial, anti-diabetic and anti-carcinogenic characteristics.
The New Mexican chiles are not only flavor enhancers but are also used to create lozenges, ointments for arthritis, and etc. There are plenty of uses for them in many dishes from appetizers to desserts. They are also very nutritious and beneficial toNew Mexico's local economy.
Chiles have been long part of the history of the Americas. It originated in the Central and South Americas where the Europeans found it and brought it in 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 the chiles spread is that the Portuguese brought them from Spain to India where they 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 theNew Mexicochile peppers.
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 peppers 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 chiles can also be picked in the autumn, when they turn red and ripen. The flavor also mellows and sweetens as it turns 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 the chiles depends 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 peppers are grown in dry, humid areas which makesNew Mexicoperfect for growth.
The chile has a lot of benefits, including its being very nutritious. 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. They also have analgesic, anti-bacterial, anti-diabetic and anti-carcinogenic characteristics.
The New Mexican chiles are not only flavor enhancers but are also used to create lozenges, ointments for arthritis, and etc. There are plenty of uses for them in many dishes from appetizers to desserts. They are also very nutritious and beneficial toNew Mexico's local economy.
Source...