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ursulav

Garden Journal August 30th



I seriously gotta get that area under control, even knowing that it probably won't be quite so productive once I've done so. It's a JUNGLE.

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Looks like time to make salsa verde! Can you get a hold of actual New Mexican Green chiles?

New Mexico green chile == zero tomatillos

I'm curious if others have ever seen tomatillo used in NM cuisine, because I've literally never seen that in the 20+ years I've lived in NM.

I grew up in NM, then spent years in CA. The latter has "Baja Mexican" with "salsa verde" from tomatillos, which is [as far as I can tell] completely disjoint from the Sonoran "green chile" (in NM, this is generally the Anaheim cultivar grown in local soil then flame-roasted before peeling and further processing).

Don't get me wrong -- it's possible to do amazing salsa verde from tomatillo in the Baja tradition -- but it's a completely different dish from "green chile" in NM.

Re: New Mexico green chile == zero tomatillos

Err, I was just suggesting she make a salsa verde from her tomatillos, since it's one of the things I know will use up lots of them. I suggested green chiles for flavor, not that she try to make chili verde.

Are you sure the local cultivar in NM is Anaheim? I've always found those really mild compared to Joe Parker or Chimayo. Of course, now that I'm living in the east, I have to grow my own, because good luck finding green chiles this side of the Mississippi.

Re: New Mexico green chile == zero tomatillos

Ah, sorry for being a bit defensive about NM chiles. :-)

And the Anaheim comment might have been made out of ignorance (and/or I heard it once and didn't question it). Wiki says that it's not entirely wrong, though:
New Mexico chile (or New Mexican chile) is a group of cultivars of the chile pepper, initially developed by pioneer horticulturist, Dr. Fabián Garcia, at New Mexico State University in 1894
...
Most of the varieties of chile cultivated in the Hatch Valley have been developed at New Mexico State University over the last 130 years.
...
The name "Anaheim" derives from Emilio Ortega, a farmer who brought the seeds from New Mexico to the Anaheim, California, area in 1894.
-- https://en.wikipedia.org/wiki/New_Mexico_chile
They do list four broad categories there, and the list can get even more precise when you talk about the commercially-grown variants:
Many types of chile are grown in New Mexico, including New Mexican type, cayenne, paprika, and jalapeños. New Mexican-type cultivars include ‘New Mexico 6-4’, ‘NuMex Big Jim’, ‘Sandia’, ‘NuMex Garnet’, ‘NuMex Joe E. Parker’, ‘Arizona-1904’, and ‘Arizona-20’
...
Named for their community of origin, the landrace cultivars include ‘Chimayo’, ‘Velarde’, ‘Jemez’, ‘Escondida’, ‘Alcalde’, ‘San Filipe’, and others
-- http://www.chilepepperinstitute.org/content/files/GrowingNM2014.pdf
(I graduated from NMSU so I'm extra pleased by this connection!)

https://www.hatch-green-chile.com/new-mexico-chile-varieties/ is also interesting.

As for finding them, I'd heard that distribution had gotten better, but maybe not good enough. Bueno seems to have lots of outlets, if you are ok with processed: http://buenofoods.com/store-locator/

Happy chile eating!

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