New chile varieties have more flavor and aroma
This undated photo provided by NMSU Chile Pepper Institute shows the new NuMex Heritage 6-4 chile pepper variety.
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#1 Nov 26, 2008
" The chile the farmers were growing had a great look and disease resistance, but no taste," Bosland said. "In New Mexico, you have to have chile that tastes good." "
I agree that the current NM chile varieties have no taste, just loads of "heat." I'll pass until things improve, and buy out-of-state/country stuff.
“Irony, metaphor, film @ eleven”
Since: Feb 08
Old Mesilla/New Las Cruces
#2 Dec 4, 2008
There are literally dozens and dozens of varieties of New Mexico chiles grown in lower Rio Grande farmlands. Extra hot, Hot, medium, and mild.
If one does not know what great chile tastes like, they will look elsewhere and find nothing there, too.
Annually, we buy large sacks of green, roast it all ourselves,(commercial roasters do a nice job, also), bag it, freeze it, and use it as needed through the year.
Otherwise, good restaurants are the ones that are hard to be seated, due to the customers know what's up.
Great chile doesn't have to be too abusive hot to be great tasting in New Mexican cuisine.
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