Chile Propagation & Safe Handling
Resources for the propagation, harvesting, grading, safe handling, drying, preserving, and recipes containing New Mexico chile.
Bernalillo CountyCooperative Extension Service
1510 Menaul Blvd NW Ext
Albuquerque, NM 87107
Phone: 505- 243-1386844-409-0562 (Toll Free)
Pioneer NMSU Horticulturist Named to National Agricultural Hall of Fame08/28/2019, Las Cruces, NM - Fabian Garcia will be the first New Mexican inducted into the National Agricultural Center Hall of Fame, Oct. 8 in Kansas. Garcia's chile pepper research and development not only influenced agriculture statewide but also nationwide. Read more about his accomplishments [here](http://newscenter.nmsu.edu/Articles/view/13821/pioneer-nmsu-horticulturist-to-be-named-to-national-agricultural-hall-of-fame).
Growing, Harvesting, & Grading Chiles
Guide H-240: Growing Chile Peppers in New Mexico Gardens. Pod Types and Cultivars, Climatic Requirements, Soil Preparation, Fertilization, Planting, Mulches and Row Covers, Irrigation, Pest Control, and Harvesting. May 2019 rev. (Print friendly PDF).
Guide H-236: Postharvest Handling of Dehydrated Chiles. Discussion of Crop Management Practices for Improved Quality of Red Chile, Harvest Methods, Processing and Dehydration, and Color Retention during Storage. Jan. 2011. (Print friendly PDF)
Guide H-237: Measuring Chile Pepper Heat. Information on Genetics and Environment, Methods To Determine Chile Pepper Heat, Scoville Organoleptic Test, High-Performance Liquid Chromatography, and even some testing resources. Feb., 2010. (Print friendly PDF).
NMSU Horticulture Publications Fruits, Horticulture - Plant Science, Landscaping, Lawns, Nuts, Ornamentals, Pests, Plant Diseases, and Vegetables
Other select information on Growing Chiles:
- H-243: Economic Insects of Chile
- Plant Diseases
- H-248: Powdery Mildew on Chile Peppers
- H-249: Chile Pepper Disorders Caused by Environmental Stress
- H-250: Verticillium Wilt of Chile Peppers
- Circular 549: Chile Pepper Diseases
Circular 679: The Landrace Chiles of Northern New Mexico. Landrace Chile Pepper Seed, 'Santo Domingo Pueblo,' 'Jemez Pueblo,' 'Escondida,' 'Velarde,' 'Zia Pueblo,' and 'San Felipe Pueblo.' June 2016. (Print friendly PDF).
Safely Processing Chiles
Article: NMSU experts offer tips to safely store green chile Green chile is everywhere, fresh from the farmers market or your favorite grocery store. Some stores are selling it by the 25-pound box and offer roasting as well. How do you make sure you can enjoy one of New Mexico's best products year round? September 7, 2016.
Guide E-324: Processing Fresh Chile Peppers Covers proper preparation for chilling and storage to prolong chile shelf life. Includes chile selection, blistering, peeling, storage, and commercial roasting precautions. (Print friendly PDF). January 2016 Revision
Guide E-308: Canning Green Chile Intended for individuals with a basic understanding of pressure canning procedures, follow these steps to can your green chile. November 2015 revision. (Print friendly PDF).
Guide E-323: Salsa Recipes for Canning CAUTION: Most salsa recipes contain a mixture of low-acid foods, such as onions and chiles. Acid, such as vinegar or lemon juice, must be added to prevent the growth of Clostridium botulinum bacteria. These salsa recipes have been tested to ensure that they contain enough acid to be processed safely in a boiling-water canner. August 2015 rev. (Print friendly PDF).
Guide E-326: Home Canned Sweet Spreads Made with Green Chile General Directions and Recipes: Apple Green Chile Butter, Pineapple Green Chile Marmalade, Tomato Green Chile Pineapple Preserves, Raspberry Green Chile Jam, and Sweet and Sour Pork with Tomato Green Chile Pineapple Preserves. June 2015 Rev. (Print friendly PDF).
Guide E-327: Using Chile to Make Ristras and Chile Sauce When green chile turns deep red, you too can create your own ristra using these handy instructions. Includes a bonus Red Chile Enchilada Sauce Recipe. July 2015 rev. (Print friendly PDF).
Chile Relleno Casserole Non-traditional baked chile relleno recipe that does not require frying.