New Mexico Chili Pepper History Lesson

Origins and Ancestry of the New Mexico Chili Pepper

New Mexico chili pepper trace their origins to wild chili varieties from Central and South America, particularly modern-day Bolivia and Brazil, where chili peppers first evolved over 10,000 years ago. Early domestication likely began in Mexico around 6,000 BC, where indigenous peoples cultivated and selectively bred different varieties, eventually leading to the chilies we recognize today.

Historical Milestones of New Mexico Chili Peppers

Pre-Colonial Era (Before 1500s)

• Indigenous groups in what is now New Mexico, including the Ancestral Puebloans (Anasazi), incorporated wild peppers into their diets, though early varieties were likely small and extremely pungent.
• Trade networks between Mesoamerica and the Southwestern U.S. introduced various chili pepper strains to the region.

Spanish Introduction (1598)

• Spanish conquistador Juan de Oñate led settlers to New Mexico, bringing European crops, livestock, and chili pepper seeds from Mexico.
• The Spanish mission system helped establish chili cultivation among Pueblo and Spanish settlers, blending indigenous and European agricultural techniques.
• Over time, chili peppers adapted to the region’s arid climate, leading to unique landrace varieties—chili strains that evolved to thrive in specific local conditions.

19th Century: New Mexican Landrace Chilies

• By the 1800s, several distinct landrace varieties had developed in different New Mexican communities, including: Chimayó Chili (grown in the Chimayó Valley)Española Chili (northern New Mexico)Jemez Chili (near Jemez Pueblo)Isleta Chili (grown by Isleta Pueblo farmers)
• Chimayó Chili (grown in the Chimayó Valley)
• Española Chili (northern New Mexico)
• Jemez Chili (near Jemez Pueblo)
• Isleta Chili (grown by Isleta Pueblo farmers)
• These chilies were passed down through generations, each with unique flavors and heat levels.

Early 20th Century: Scientific Breeding and the First Modern New Mexico Chili

• 1907: Dr. Fabian Garcia, a horticulturist at New Mexico College of Agriculture and Mechanic Arts (now New Mexico State University - NMSU), began breeding chili peppers to create a standardized, commercially viable variety.
• 1913: Garcia released New Mexico No. 9, the first controlled hybrid chili, which set the foundation for today’s New Mexico chilies.
• 1920s-1930s: Further improvements led to larger, milder chili varieties that were easier to cultivate on a commercial scale.

Late 20th Century: Hatch Chili Dominance

• 1950s-1970s: NMSU scientists developed Big Jim, Sandia, and Anaheim peppers, expanding commercial production.
• 1988: The Hatch Chile Festival was established, boosting national and international recognition of Hatch-grown chili peppers.
• 1992: NMSU founded the Chile Pepper Institute, the world’s only research facility dedicated exclusively to chili peppers.

21st Century: Preservation & Commercial Expansion

• 2012: The Hatch name became trademarked, ensuring that only chilies grown in the Hatch Valley could be labeled as such.
• 2020s: New Mexico chilies became a key component in New Mexican cuisine, from enchiladas to green chili cheeseburgers.
• The debate over “Red or Green?” became so iconic that in 1999, it was declared New Mexico’s Official State Question.

"Where Peppers Run Free and Flavors Roar"