“New Mexico has all the necessary ingredients for growing great chiles in abundance with delicious flavor: the optimum climate and enough rain.”
Foods of New Mexico products are complete farm crop-to-package integration and nationwide distribution network allows us to consistently deliver the highest quality foods with the greatest reliability standards in the food industry.
The most common chile in the New Mexican pod-type is divided into three categories: green chiles, red chiles, and paprika. The New Mexican green and red chile represents two developmental stages of the same fruit. The plant first produces green fruits, which turn red if the pods are left on the plant. The red fruits are usually dried and ground into chile powder (paprika non-pungent). New Mexican green chile is roasted and peeled for fresh consumption, canning or freezing. The flavor of the green chile is completely different from the red chile beaches the pods are picked at a different ripening stage.