Resources for the propagation, harvesting, grading, safe handling, drying, preserving, and recipes containing New Mexico chile.

Upcoming Events

Ask A Master Food Preserver

Date: Mondays, July 14 - December 8, 2025
Time: 6 - 7 PM
Location: Online via Zoom
Hosted By: NMSU Master Food Preserver Online Delivery Program

Held the second Monday of the month, volunteers specializing in freezing, dehydrating, canning, and food safety will be available to answer your questions and share their tips so you can safely and successfully preserve food at home. Register online: Bernalillo CES MFP Classes.

Previous Events

2025 Preserving Red Chile Webinar Series

Date: Tuesdays, Sep. 9, 16, and 23, 2025
Time: 4 - 5:30 PM
Location: Online via Zoom

The Zoom workshop series was dedicated to preserving the rich, bold flavor of New Mexico red chile. Please see the Red Chile Flyer (PDF). Hosted by Bernalillo County Extension Service in collaboration with the Valencia County.

Schedule

Session One - Sep. 9

Making and Storing NM Red Chile Sauce - The first session of our Zoom workshop series was dedicated to preserving the rich, bold flavor of New Mexico red chile. In this virtual class, you’ll learn how to make traditional red chile sauce from dried pods, plus techniques for freezing and long-term storage to enjoy the taste of New Mexico year-round.

Whether you’re new to working with red chile or looking to refine your preservation skills, this session offers step-by-step guidance, tips on equipment and storage safety, and answers to your chile-related questions.

• Video: Making and Storing

Session Two - Sep. 16

Canning Red Chile Safely – Quality, Methods & Safety Essentials - Take your preservation skills to the next level with our second virtual workshop, focused on canning safety and quality control for New Mexico red chile. In this session, we’ll explore the do’s and don’ts of canning chile, including current food safety guidelines, approved methods, and common mistakes to avoid.

You’ll gain the confidence to preserve your homemade red chile safely while maintaining the rich flavor and vibrant color that makes New Mexico chile so iconic.

• Video: Canning Red Chile Safely

Session Three - Sep. 23

Dehydrating Red Chile – Jerky, Powders & Creative Uses - Wrap up our red chile preservation series with a flavorful and fun exploration of dehydration techniques and inventive recipes using New Mexico red chile. In this final session, we’ll dive into drying methods, how to make your own chile seasoning salts and even how to create chile-infused snacks like red chile jerky.

Learn how to capture the essence of New Mexico chile in lightweight, shelf-stable forms perfect for gifting, cooking, or spicing up your pantry year-round.

• Video: Dehydrating Red Chile

2024 Green Chile Preservation Webinar Series

Date: Tuesdays, October 1 - 22, 2024
Time: 10 - 11 AM
Location: Online via Zoom

The presentations, given by county agents, included the four food preservation techniques for the Native New Mexico chile. Please see the Green Chile Flyer. Hosted by Sandoval County Extension Service in collaboration with the Santa Fe, Valencia, Bernalillo, and McKinley Counties.

The food preservation techniques include:

• Freezing
• Drying
• Freeze-Drying
• Canning

Resources

• Chile Pepper Institute
• National Center for Home Preservation
• News Release: Red Chile Webinar
• Pioneer NMSU Horticulturist Named to National Agricultural Hall of Fame - 08/28/2019, 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 Fabian Garcia's accomplishments.

Growing, Harvesting, & Grading Chiles

• Guide H-230: Growing Chiles in New Mexico
• 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 revision.
• Guide H-235: Postharvest Handling of Fresh Chiles - Quality Criteria And Maturity Indices, Harvest And Handling, Cooling And Storage. November 2010.
• 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. January 2011.
• 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. February 2010.
• NMSU Horticulture Publications - Fruits, Horticulture, Plant Science, Landscaping, Lawns, Nuts, Ornamentals, Pests, Plant Diseases, and Vegetables

Select Resources on Growing Chiles:

• Guide H-243: Economic Insects of Chile
• Guide H-248: Powdery Mildew on Chile Peppers
• Guide H-249: Chile Pepper Disorders Caused by Environmental Stress
• Guide H-250: Verticillium Wilt of Chile Peppers
• Guide H-257: Red Chile and Paprika Production in New Mexico
• Guide H-258: Field Production of Organic Chile
• Circular 548: Weed Management in Chile
• 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.

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 5, 2016.

Video: How To Preserve Chile From Your Garden - Short segment covering how to safely freeze and can fresh chile. From the Southwest Yard & Garden Series. August 18, 2001.

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.

Guide E-311: Freezing Green Chile - Includes a section on freezer food safety, as well as instructions for packaging, freezing, and storing.
January 2017 revision.

Guide E-322: Drying Foods - General directions for preparing and drying foods, including instructions to safely make jerky and to dry fruits and vegetables. April 2016 revision.

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. January 2016 revision.

Chile Recipes

Video: How To Bake A Green Chile Quince Pie - Learn how to bake a green chile-quince pie. From the Southwest Yard & Garden Series. October 16, 2009.

Guide E-323: Salsa Recipes for Canning - These salsa recipes have been tested to ensure that they contain enough acid to be processed safely in a boiling-water canner. August 2015 revision. 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.

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 revision.

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 revision.

Chile Relleno Casserole - Non-traditional baked chile relleno recipe that does not require frying.