New Mexico chile (ニューメキシコチリ): a whole green chile pepper with the stem, vein, and seeds removed; often tempura fried. Featured as the main ingredient of the New Mexico roll (ニューメキシコ巻き), which is referred to as the green chile roll (グリーンチリ巻き) within New Mexico.
The pepper comes from New Mexico, and it is a very common ingredient there, the chile grows from a green to a ripened red. The green peppers are served either as a whole pepper or chopped/diced, while the red pepper is typically dried and then served rehydrated then blended as a sauce. The New Mexico chile pepper is well known for its unique flavor profile, the pepper comes in a wide range of sub-varieties that can vary in heat level. The most common variety found outside of New Mexico is the Anaheim pepper, but peppers from New Mexico and the Hatch valley are the most sought after.