When dining in New Mexico, your waiter might ask if you prefer red or green sauce. In fact, it’s our official state question.
This choice can be straightforward or complex, depending on whether you’re a newcomer or a long-time resident in the Land of Enchantment. Allow us to provide some guidance on the difference between green and red chiles.
Red or Green Chiles — Identifying the Distinctions
Apart from their colors, the main differences between these two chiles lie in their maturity and spiciness. Green chiles, if left to mature on the plant, will eventually turn red.
Red chiles are generally sweeter and spicier — a delightful combination for food lovers — as they’ve had more time to develop and increase their capsaicin levels, the compound responsible for their heat.
However, the fact that a green chile can mature into a red one doesn’t imply that all chile peppers are the same or will become identical red chiles.
In New Mexico, “green chile pepper” often refers to those cultivated in Hatch, located in the state’s southern region, while “red chile peppers” usually means Chimayó peppers, grown near the town of Chimayó in the north.
These are distinct cultivars (another term for cultivated variety) of the Capsicum annuum species.
What differentiates a Hatch chile pepper from a Chimayó chile pepper, whether red or green? Much like real estate, it all boils down to location, location, location.
Hatch Chile Peppers
Hatch, New Mexico, boasts the ideal conditions for cultivating chile peppers. The combination of high altitude, warm days, cool nights, and nutrient-rich volcanic soil, formerly a part of the Rio Grande River’s floodplain, creates a perfect setting for growing distinctively flavored chile peppers, making Hatch renowned for its signature chiles.
In New Mexico, Hatch chiles are usually picked when they are still green. During the autumn, when these chiles are harvested, the scent of roasting chiles wafts through the air.
Sometimes, Hatch chiles are left to mature into vibrant red chiles, which are then strung on ristras and sun-dried on the eaves of adobe houses. Nevertheless, the most prized red chiles in New Mexico are the Chimayó chile peppers.
Chimayó Chile Peppers
Travel approximately 275 miles north of Hatch, and you’ll arrive at the village of Chimayó. With a population just over 3,000, this village is renowned for one of the world’s most distinct chile peppers.
The unique blend of climate, soil composition, and pristine water sourced from the snowmelt of the Sangre de Cristo Mountains cultivates the perfect environment for Chimayó chiles.
Seeds from these chiles, if planted elsewhere, would yield peppers lacking the distinctive taste found in those grown in Chimayó.
This dry region at the base of the Sangre de Cristo mountains nurtures chiles that are sun-dried and have a wrinkled appearance. Unlike green-harvested Hatch chiles, Chimayó chiles mature fully and are often strung on ristras for drying. Their intricate flavor profile includes an earthy base, a hint of smokiness, and a rare sweetness for a chile.
For over 400 years, Chimayó chile seeds have been handed down through generations. These are known as landrace chiles, deeply connected to their native region. With only about 500 acres dedicated to their cultivation, Chimayó chiles are relatively scarce, particularly outside New Mexico.
To be deemed genuine Chimayó chiles, the seeds not only need to originate from Chimayó but must also be cultivated there. Due to limited annual production, these chiles can be expensive. However, the upside is that a small amount of chile powder can be sufficient for many uses, and smaller quantities are usually available.
Red or Green — Which is Hotter?
The spiciness of a chile is quantified using the Scoville scale. The Chimayó chile registers between 4,000 and 6,000 Scoville units, categorizing it as a moderately hot pepper.
In comparison, Hatch chiles have a milder rating, ranging from 1,500 to 2,500 units. For context, a bell pepper scores nearly zero on this scale, whereas a habanero pepper hits between 200,000 and 350,000 units.
Thus, both Hatch and Chimayó chiles offer a pleasant level of heat without being overwhelming, perfect for enhancing the flavor of enchilada sauce.
It’s important to note that Hatch chile peppers are not the sole variety of green chiles. Varieties like Jalapeño and Serrano are also typically picked green and can be significantly spicier than the usual Hatch green pepper types.
Moreover, some chiles labeled as Hatch peppers can match the heat of a habanero. Therefore, choosing between red or green chiles isn’t always a simple decision.
However, don’t worry about overwhelming spiciness at restaurants. If you’re uncertain about the heat level, the waitstaff can often clarify, and most eateries will offer a small tasting of each sauce variety.
How to Answer the Red or Green Question
The option of red or green sauces on a menu can vary based on your location within New Mexico. In the state’s southern region, Hatch chiles are predominantly featured, whereas in the northern areas, red Chimayó chiles are more prevalent in culinary offerings.
If you find yourself uncertain when faced with the red or green dilemma, a delightful solution is to choose “Christmas enchiladas,” which allows you to enjoy both the red and green sauces.
