As the Competition Heats Up, So Does a Fight Over Homegrown Peppers

[lsanderson]

Brian Hall, a state inspector, checks labels that must reflect the origin of the chiles used.
By FERNANDA SANTOS
Published: February 21, 2013

SANTA FE, N.M. — Chile peppers are to New Mexico what oranges are to Florida, apples are to Washington and peanuts are to Virginia: a defining source of chest-thumping pride. It is also the state’s official vegetable and, if there were such thing as a state question, in New Mexico it would be, “Red or green?” Moar

Comments

[debgeisler.livejournal.com]

Last summer, Mike scored a shipment of 10 lb. of green Hatch chiles, mild in heat. The taste, though. The taste was amazing, and we had a blast with friends making multiple sauces, amazing pork chile verde, corn bread, etc. We were really glad we got the mild. You can always add heat, and these days, I have not the tolerance for heat as in my youth.

We're all set to order another 10 lb. this summer, too. :-) Tasty stuff.