The ripened red version of New Mexico chile. This kind of chile is intensively used in the Southwestern cuisine, where the pods are used for chile bundles, also called ristras and they have decorative purposes. The red chiles of New Mexico are used in a wide range of recipes, which are not only with Latin origins, but they come from various parts of the world. Very often, the red chiles are mashed or pureed in some traditional sauces, especially combined with tomatoes or tomato sauces. The New Mexico red chiles are used a lot in stews and soups and they tend to give their taste to all the other aliments of the composition.