SANTA FE, N.M. — There are not many things New Mexicans cherish more than chile.
Not the soupy stuff from Texas or Cincinnati — that is chili, with an ‘i’ — but the fiery red or green sauce drawn from peppers plucked on New Mexico’s sun-soaked farms.
For generations here, locals have slathered their food with it, argued about who serves the hottest and whispered recipes passed on from tias, abuelas — aunts and grandmothers — and even the occasional East Coast transplant.
But these days, the state’s legendary chile industry may be in trouble.
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