New Mexico takes great pride in their chiles. The state motto is, "red or green?" New Mexican chiles are often called Hatch chiles and have a versatile flavor and heat level comparable to cayenne with a more nuanced flavors of tomato and dried fruit. Their heat ranges from 700 to 4,000 Scoville heat units. Once rehydrated and pureed, New Mexican chiles are fantastic in barbecue sauces and meat marinades. The fruity flavor and admirable heat of this pepper pairs well with chocolate—in both sweet and savory recipes like brownies or mole sauce. Dried New Mexican red chiles are very mild which is why they feature in many recipes.