NEW MEXICO (KRQE) – Chile is a common staple found in many ... according to New Mexico State University (NMSU). New Mexico 6-4 is considered mild with 300-500 Scoville Heat Units (SHU).

Some of the most common varieties, New Mexico 6-4 and Sandia, are mild at about 1,500 SHU. This is similar to a poblano pepper, offering a lot of flavor and only a little heat. The Chile Pepper ...

like a Heritage 6-4, a Heritage Big Jim or a Sandia.” Chile pepper experts say the reason for having such a successful yield is all thanks to the New Mexico soil. “Climate wise has a lot to do ...

Vibrantly red with mild piquancy and earthiness from New Mexico dried chile powder and ground cumin ... until slightly thickened, about 4 minutes. Transfer mixture to a blender.

He says start on March 13 with Sonora (medium to hot chile) and New Mexico 6-4 (mild chile) varieties; Apr. 3 with Arizona-20 (mild chile) and Joe Parker (mild-medium hot) varieties; and Apr. 24 ...