NEW MEXICO RED CHILES
What's the Difference Between New Mexico Green Chiles and Red Chiles?
New Mexico is famous for its chiles and its chile, both come in forms green and red. Some divide the state into the southern green-leaning part and the northern red-tending area, but it ain't that simple. Most restaurants offer both - green or red chile poured over your enchiladas or your chile rellenos or really anything you can think of.
So what's the difference? Time. Time is the difference between green and red chiles in New Mexico. New Mexico chiles – such as the famed Hatch chiles grown in and around Hatch, New Mexico – are often just called New Mexico chiles and come in many varieties. They are usually labeled "Anaheim chiles" outside New Mexico. They start green – when many people harvest and roast them – and turn red as they ripen. Some people roast them red, but more commonly they are hung to dry before being ground into a chile powder as fine and flavorful as you can imagine.
Red chiles are one of the most common ingredients in Mexican food. Chiles grow well in hot climates and they can be harvested throughout the summer in their green state, but some chiles are left on the plant until autumn when they change from green to their final color of yellow, orange, purple or red, depending on the variety. Some varieties get hotter as they turn from green to their final hue.
Red chiles come in thousands of varieties, and are most often dried for easy storage. The dried chiles are sold by weight, or on ristra which is a wreath made out of dried chiles. Dried red chiles are leathery and usually need to be rehydrated before use.