| New Mexico Pepper | |
| Capsicum annuum |
Medium to large green chile, turning dark red or black when dried. This chile was one of the first popularized in the United States, used historically in U.S. and Mexican cuisine. Mild flavor. There are a few varieties of the New Mexico Chile, each having slightly different fruit dimensions, but with similar flavor.
Maturity: 80-90 Days
Heat:
Mildly hot.
Scoville 1000-2000
Origin: Developed in the Southwestern United States.