NMSU's Chile Pepper Institute wants to know if you 'Got Green?'

"LAS CRUCES - The calendar might read March and St. Patrick's Day might be just around the corner, but when New Mexico State University's Chile Pepper Institute asks if you 'Got Green?' they are actually taking about their super-flavored chile.


This month, the Chile Pepper Institute is launching its 'Got Green?' event, featuring Biad's Reserve NuMex Heritage 6-4 and NuMex Heritage Big Jim green chile. The two varieties are bred to have five times the flavor compounds and aroma of similar chile grown today. Sales of each will help fund continued chile research at the university.


'The NuMex Heritage chiles are bred to be incredibly flavorful, not super-hot. The NuMex Heritage 6-4 is actually a mild pepper. The NuMex Heritage Big Jim is a medium-heat pepper,' said Danise Coon, a senior research specialist at NMSU. 'Biad Chili calls these peppers "reserve," because they hand-select each pod before sending them to be flame-roasted.'


NMSU researchers first partnered with Biad Chili in 2009 to produce the Heritage line. Since then, a portion of all Heritage chile sales have helped to fund an endowed chair in chile research in NMSU's College of Agricultural, Consumer and Environmental Sciences.


Both Heritage varieties are available at the Chile Pepper Institute in whole-pod packages or chopped in 13-ounce tubs. The products sell for $8 each, or $10 for two. The chiles cannot be shipped and must be purchased at the Chile Pepper Institute in Gerald Thomas Hall, Room 265. For more information, visit http://www.chilepepperinstitute.org or call 575-646-3028."


http://www.lcsun-news.com/las_cruces-news/ci_20129998/nmsus-chile-pepper-institute-wants-know-if-you


email:  newmexicocuisine@gmail.com


tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper