Description
New Mexico Red Chilli is a classic American chilli, originating from the sun-drenched growing regions of New Mexico in the southwestern United States. A member of the Capsicum annuum family, these chillies are celebrated for their rich, earthy flavour, gentle warmth and important place in traditional New Mexican and Southwestern cooking.
Chillies have been cultivated in New Mexico for centuries, becoming an essential part of the region's food culture. During the late 19th and early 20th centuries, researchers at New Mexico State University began developing and improving local chilli varieties, creating the foundations of the modern New Mexican chilli family. These peppers remain central to the region's famous red chilli sauces, enchiladas and traditional dishes.
When fresh, New Mexico Red chillies ripen from green to a beautiful deep red. Drying transforms their appearance into rich burgundy, mahogany and almost chocolate-brown tones, with broad, flattened pods and naturally wrinkled skins.
Their flavour is wonderfully rich and earthy, combining gentle sweetness with subtle notes of dried fruit, raisins and a slightly tangy finish. Unlike hotter varieties, New Mexico Red is appreciated for its depth of flavour rather than intense heat, making it an excellent choice for developing the foundations of a good chilli sauce or slow-cooked dish.
With an estimated heat of approximately 1,000–4,000 Scoville Heat Units (SHU), these chillies provide a mild, warming kick that complements rather than overwhelms other ingredients.
New Mexico Red Whole Chillies are particularly suited to traditional red enchilada sauces, Chile Colorado, chilli con carne, stews, soups, marinades and homemade chilli pastes. The dried pods can be lightly toasted and rehydrated before blending into a smooth sauce, releasing their characteristic rich colour and beautifully rounded flavour.
Grown in Mexico
Heat Level: Level 1 – approximately 1,000–4,000 SHU.
Flavour: Rich, earthy and gently sweet with dried fruit, raisin-like notes and a subtle tangy warmth.
Variety Origin: USA – New Mexico.
Species: Capsicum annuum.
Pack Size: 50g – approximately 8–12 whole dried chilli pods, averaging 4–6g each. Individual pod sizes and weights vary naturally.
