Changes

'''Chile''' is the named applied to a [[species]] of Capsicum peppers grown in the [[Rio Grande valley]] in [[New Mexico]]. Chile is in the same [[family]] as the [[jalapeño]] but is a distinct and unique species with a distinct and unique taste. It is used ubiquitously in New Mexican cuisine as spice and flavor agent. It ranges from very mild to extremely hot. It is often joked by locals that the food is just an excuse for the chile. It comes in two varieties the unripe form of the plant called [[Green chile]] and the ripened form of the plant called [[Red Chile]]. If both Green Chile and Red Chile are used it is referred to as Christmas (a reference to the color combination).

'''Chile''' is the named applied to a [[species]] of Capsicum peppers grown in the [[Rio Grande valley]] in [[New Mexico]]. Chile is in the same [[family]] as the [[jalapeño]] but is a distinct and unique species with a distinct and unique taste. It is used ubiquitously in New Mexican cuisine as spice and flavor agent. It ranges from very mild to extremely hot. It is often joked by locals that the food is just an excuse for the chile. It comes in two varieties the unripe form of the plant called [[Green chile]] and the ripened form of the plant called [[Red Chile]]. If both Green Chile and Red Chile are used it is referred to as Christmas (a reference to the color combination).

The skin of the Chile is tough and irritating so is removed before consumption. It is also almost never consumed raw, traditionally the Chile is flame roasted and most frozen or packaged commercial products will flame roast it before packaging. The plant is harvested in October and is sold across the state from road side stands to major commercial stores like Walmart by the pound. Chile roasters set up giant roasters outside of the shops where consumers can have the Chile roasted, usually free of charge. This roasting stations pop up all over the place during October so the smell of roasting Chile is closely associated with fall in the state.  

The skin of the Chile is tough and irritating so is removed before consumption. It is also almost never consumed raw, traditionally the Chile is flame roasted and most frozen or packaged commercial products will flame roast it before packaging. The plant is harvested in October and is sold across the state from road side stands to major commercial stores like Walmart by the pound. Chile roasters set up giant roasters outside of the shops where consumers can have the Chile roasted, usually free of charge. These roasting stations pop up all over the place during October so the smell of roasting Chile is closely associated with fall in the state.  

This species of chile is only grown in the Rio Grande valley and is not used much outside of that region. It requires extremely dry and hot weather to grow. A species of bacteria attacks the plant, it is theorized that the unique chemical agent that gives chile its kick evolved in response to this bacterial agent.  

This species of chile is only grown in the Rio Grande valley and is not used much outside of that region. It requires extremely dry and hot weather to grow. A species of bacteria attacks the plant, it is theorized that the unique chemical agent that gives chile its kick evolved in response to this bacterial agent.