New Mexican Chile Peppers Cooking Guide

Tips on how to shop for and cook New Mexican chile peppers.

Fresh and dried chiles vary widely in spiciness depending on variety and seasonality. Smaller varieties are generally hotter. What makes chiles hot, capsaicin, is found in the inner membrane and seeds. Our shopping and cooking tips for chiles will help you add flavor and spice to your favorite savory recipes.

Chile-Spiced Recipes

How to Roast Your Own Green Chiles

Oven-Roasting: Place on a baking sheet and bake at 450°F, turning occasionally, until soft and blackened in spots, 20 to 30 minutes. Grill-Roasting: Preheat grill to high. Grill peppers, turning frequently, until the skin is blistered on all sides and blackened in spots, about 10 minutes. To peel: Transfer the peppers to a bowl and cover with plastic wrap. Let steam for 10 minutes to loosen the skins. Uncover and let cool.

Peel off the skin with your hands or a paring knife. Remove the stems and seeds.

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