Description
Chilli Name : NEW MEXICO RED
Chilli Species : Annuum
Chilli Origin : USA (New Mexico)
Chilli Heat : Mild
New Mexico Red is a classic American chilli variety developed in the chilli heartland of New Mexico, where it’s a foundation crop for both fresh use and dried ristras. It’s part of the long-standing New Mexican pod type — the same lineage that includes Anaheim and Sandia — and is celebrated for its sweet, earthy flavour and gentle warmth.
Pods are long and smooth, around 15–20 cm in length, ripening from green to deep red. When fresh, the flavour is sweet and slightly tangy; when dried, it deepens into a rich, smoky, slightly raisin-like tone that forms the base of traditional red enchilada sauce and chile colorado. Heat levels vary but typically sit around 1,000–4,000 SHU, making it approachable for most dishes.
Plants are strong and upright (60–80 cm tall), producing uniform, high yields through the summer. The variety thrives in warm, dry conditions, just like its desert home, but also adapts well to greenhouse growing in cooler climates.
Seeds germinate best at 26–30 °C, sprouting within 10–21 days. Plants mature in about 90–100 days and dry naturally on the plant if conditions allow.
