New Mexico Chlies are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico, commonly used to make Ristras. Frequently mistaken for the Anaheim Chile Peppers (California Chilies). New Mexico Chili is a bit hotter, coming in at 2-3 on a heat scale of 10, and are a bit hotter at 1000-1,500 Scoville Heat Units, but more flavorful than the California Chiles. New Mexican chili pepper pods have a marvelous sweet, pungent, earthy flavor.
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