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Chile Peppers Give Heat
To What You Eat!

Ever since the late sixteenth century, when chile peppers were first brought to New Mexico, Americans have been enamored with the pungent food. Now, some 400 years later, there are hundreds of varieties of peppers enjoyed in every corner of the country.

Having the perfect climate to grow peppers, New Mexican horticultirist Fabian Garcia set out in the early 1900's to standardize their size and heat level. With a standardized pepper product, the state has grown into the largest commercial producer of peppers in the US.

How Much Heat
Can You Stand?

As the popularity of chiles grew, so did the need for a dependable way to measure the heat of different varieties. In 1912, Wilbur Scoville developed a test which allowed a pepper to be measured in units of heat. Thus allowing unassuming victims to avoid accidental heat exposure, and letting chileheads know which peppers are really the hottest!

Now chileheads worldwide look to New Mexicans for chile recipes. From simple sauces to go with any meal, to elaborate chile stews which are a meal within themselves, the pungent pods are appropriate with almost any food.

So, pick your favorite chile pepper from the garden, or a handful of them, and enjoy to your hearts content. Because, not only are these pods a tasty food, they are healthy too!

Hot Sauce or Salsa?

Now that you know a little about the peppers themselves, you can learn to differentiate between hot sauces and salsas. Generally, hot sauces are used as a condiment, out of a bottle, to add heat and flavor to any food. A salsa however, is normally used as a side dish, and eaten with chips, served with many Mexican dishes.

Click here for more on Hot Sauces or Click here for more about salsas!



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