Talk:Hatch chile

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An anonymous contributor (75.160.51.134) undid my Aug. 8 edit, claiming that the reference provides an example of the phenomenon of direct sales by farmers. I claim that the Wikipedia has no business singling out any commercial Web site as simply illustrating anything. Initially and as an experiment, I changed the example referenced. (I have no connection whatsoever with the site I chose as an example.) However, when I realized that you can find plenty of such examples with a Google search on "hatch chile farmer", I decided that it would make more sense and be neutral to provide a link for such a search instead of a pointer to any one particular such site. DrHow (talk) 23:28, 10 October 2012 (UTC)[reply]

There had been a reference to chilepepperinstitute.org, apparently to justify the claim, "New Mexico peppers range in heat from very mild varieties such as NM 6-4 to varieties which are much spicier than jalapeños, such as NuMex Barker or Lumbre." Chasing that link, I could see no way to achieve that justification. (If it can be done, a more precise link is needed.) However, using a Google site search for "Hatch" there, I did run across a good article which goes into a great deal of relevant detail about New Mexico peppers in general and about Hatch peppers in particular. I still don't see how to find that PDF by drilling down from the chilepepperinstitute.org home page. Nevertheless, I added a link to the PDF under "External links". I think the information is factual and unbiased, and it does not contradict what is in the current Wikipedia article. I added the link in the spirit of "further reading". DrHow (talk) 01:31, 10 February 2013 (UTC)[reply]

Roasting

Many NM people consider Hatch Chiles the best. If the roasting and peeling process is unique to Hatch Chiles, perhaps that could be mentioned here. And perhaps some mention of classic dishes is appropriate. I'm in over my head here; I just know that properly prepared Hatch Chile's are magnificent, fixed in any of many ways. Also I now find canned "Hatch Chile" (from Deming, NM) on some specialty grocery shelves in WA State, still looking for frozen. Passing through Austin, TX (2009) I found a "Hatch Chile Festival" at one large grocery. HalFonts (talk) 23:51, 13 September 2013 (UTC)[reply]

Reference?

"References 1. ^ Search URL https://www.google.com/search?q=hatch+chile+farmer" Since when is a Google search a literature reference? Oh, right, since Wikipedia accepts news stories as factual sources. — Preceding unsigned comment added by 71.219.248.139 (talk) 21:32, 25 October 2013 (UTC)[reply]

Big Jim are currently listed as hotter than Jalapenos, which is not the case. I found a chart of official chile heats here http://www.ushotstuff.com/Heat.Scale.htm and I'm sure other sources could be found without too much trouble. — Preceding unsigned comment added by 75.161.103.101 (talk) 05:13, 24 September 2014 (UTC)[reply]

Merge to New Mexico chile

I propose that we merge Anaheim pepper and Hatch chile, to a potential new article titled New Mexico chile. The reason for this is simple, to broaden the amount of New Mexico chile coverage. The New Mexican chile pepper is very important to the state of New Mexico, and this goes well-beyond the Hatch Valley. Hatch is where great New Mexico chile peppers come from, but the article ignores the ancient Pueblo chiles from around the entire state. Anaheim peppers are "New Mexico No. 9" peppers, they are simply grown out of state which changes their flavor. And perhaps a New Mexico chile article would be better suited to explaining how and why that works. I'm a proud New Mexican, and I love our peppers, but neither of these articles does them justice. Smile Lee (talk) 12:21, 26 October 2014 (UTC)[reply]

Being in the seed business for 40 years, I agree with most of what was written above, but when most people are looking for New Mexico peppers in Wiki, they are probably going to look under Hatch peppers, so make Anaheim pepper a referral point, and include the Anaheim under Hatch pepper, and also include a new category under Hatch peppers, to include the ancient Pueblo peppers. There would be a lot of work to include any descriptions and names for those peppers that are very rare outside of the Pueblos themselves, but should be included also if possible, Also create another referral page for New Mexico peppers, to point to the Hatch pepper page? My sister and mother live south of Albuquerque, and my company has been selling seeds for these peppers for decades. 70.197.6.140 (talk) 23:32, 23 November 2014 (UTC)Craig Dremann, Redwood City Seed Company, Redwood City, CA[reply]

As a proud New Mexican, I have to agree with you guys. We need to join the articles under a common New Mexico name. Also, the page title should use the word "chile" in place of "pepper". My suggestion is to either merge the pages into the Hatch chile page or better yet, use the New Mexico chile page Smile Lee suggested. The referral page New Mexico green chile should continue to redirect back to the article since not all New Mexico chile is green. Kehkou (talk) 03:19, 1 February 2015 (UTC)[reply]

I think the discussion is leaning in favor of a New Mexico chile article. Though I do understand Craig Dremann's opinion, that most Wikipedia users will be seeking out information about Hatch chile. Perhaps we could make "Hatch chile" and "Hatch pepper" become redirects to the potential New Mexico chile article. So that the article can better discuss what's special about Hatch peppers, and explaining why they're sought after. I think that could prove to be the best course of action. Smile Lee (talk) 17:14, 9 February 2015 (UTC)[reply]

I concur with New Mexico chile as the official title, and about having a section on hatch peppers and on the origin of the various breeds (like Anaheims), especially since not all of it grows in the Hatch Valley. First, let us scour the internet for more reliable verifiable information to add to the page during its creation. The question is, who wants to take up the duty of the first unifying edit? Kehkou (talk) 02:11, 16 February 2015 (UTC)[reply]

Way ahead of you partner, User:Smile Lee/New Mexico chile. I've even gone the extra mile to find NMSU's nutritional information. It's looking pretty descent thus far. Once we finish compiling a list of sub-cultivars, and properly sourcing this article, we'll be ready for mainspace and merging. Smile Lee (talk) 19:50, 16 February 2015 (UTC)[reply]

Nice work! If you don't mind, I would like to contribute to User:Smile Lee/New Mexico chile before it goes live. Kehkou (talk) 23:06, 18 February 2015 (UTC)[reply]