New Mexico Native Chiles
The New Mexican Native Chile, which is sometimes called the Chimayo, Dixon, or Velarde, has been a part of the local diet in New Mexico for centuries. The chile owes its variety of names to the numerous towns where it is grown. Today, Hispanic farmers who rely upon traditional methods to produce these quality fruits grow the Chilies on small plots of land, with flavor and heat varying accordingly. The Chile is typically about six inches long, red or green, with crinkly skin. The chiles are eaten fresh, dried whole or ground into a coarse powder that forms the basis for regional dishes.
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