Produce | Vegan Vegetarian Gluten Free Low Calorie Low Fat

New Mexico Peppers

Capsicum annuum 'New Mexico' Allergen-Free
New Mexico Peppers

Sourcing & Taxonomy

  • Family Solanaceae
  • Primary Cuisine Southwestern
  • Seasonality Late Summer to Fall
  • Source Plant (Capsicum annuum)

The Forktionary Angle

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Definition

A mild to medium-heat chili pepper cultivar, elongated and green when young, ripening to red. Popular in Southwestern cuisine.

Sensory Profile

TasteEarthy,Sweet,Mildly Spicy,Fruity
TextureCrisp,Fleshy,Juicy
AromaRoasted,Earthy,Vegetal
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 medium pepper (80g)
Calories40 kcal
Total Fat0.4 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol0 mg
Protein2 g
Total Carbohydrate9 g
Dietary Fiber3 g
Total Sugars5 g
Calcium20 mg
Iron1 mg
Potassium300 mg

Chef’s Secret

Roasting and peeling New Mexico peppers enhances their flavor and makes them easier to digest.

Substitutions

Best Match

Hatch Chiles (Mild/Medium)

1:1

Often synonymous or very similar in flavor and heat, excellent regional substitute.

Anaheim Peppers

1:1

Similar mild heat and elongated shape, widely available.

Poblano Peppers

1:1

Slightly thicker flesh and deeper flavor, good for roasting or stuffing, slightly hotter.

Bell Peppers + Dash Cayenne

1:1 + to taste

For flavor and mild heat when fresh chiles are unavailable.

Buying Guide

Select firm, blemish-free peppers with a vibrant color. Often sold fresh or roasted.

Flavor Pairings

Pork Chicken Beans Corn Cheese Cumin Cilantro.