New Mexico Chiles (Capsicum Annuum) are dark brownish and maroon in color, about 5 to 7 inches high and 1-1/2 inch wide. New Mexico Chiles are elongated, tapered, and are the dried form of the red Anaheim pepper. It has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 to 4 on a heat scale of 1 to 10 and may be referred to as the "California Chile" or 'Chile Colorado". New Mexico Chiles are commonly used in red mexican or southwestern sauces. Grown in Mexico, this mildly hot chile also comes in a 100% pure powdered form and is used to make ristras. Scoville heat units 8,000 to 12,000.