Chile is native to our high desert climate. Chile starts out as green , and if you leave it on the vine longer it will ripen and turn red. Red is soaked over night , drained , blended with water and some salt and garlic and turns into a gravy like mixture. Pour red on mash potatoes , on a burrito , over easy eggs, on anything and everything! Paste some on your jerky and let it dry. Green is mostly used for stews , added to burgers. Most New Mexicans eat Chile 3 times a day.
