Chile (Capsicum)

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. It is peeled and then flam roasted and can be used directly or in various sauces. If both Green Chile and Red Chile are used it is referred to as Christmas (a reference to the color combination).

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.

Chile is also highly additive, it is believed that the endorphine released in response to the spicy flavor is the source of this addiction. Regardless those born and raised on Chile can experience intense cravings and withdrawals symptoms if they stop consuming it.