By Staff Writer: Faustina Mensah
In the heart of Eastern New Mexico, where the scorching sun bore down relentlessly, an annual was about to unfold dubbed, “The Great Peel”. With the catchy slogan “Peel and Take Until It’s All Gone,” this event had become a beloved tradition at EasternNew Mexico University, drawing about 100 people each year, including students, faculty, and townsfolk.
The story of The Great Peel began in 2022 when Eastern NewMexico University, in collaboration with the Associated Student Activity Board (ASAB), decided to celebrate the unique cultural heritage of New Mexico—the art of peeling chili, or as it was popularly known, the “green gold” of the state. Rick Ledbetter, a seasoned commercial farmer with 23 years of experience in growing chili, was a guest. “It’s not always profitable,” Rick said with a chuckle, “but it’s the finest thing to do.” He explained that this year had been particularly challenging due to extreme heat, resulting in the worst chili crop he had seen.
Chilies thrived under temperatures below 90 degrees but withered in the scorching 100-degree heat. Rick’s chili found its way to homes in Portales, Clovis, and several local restaurants. The process of chili peeling was a meticulous one. Chili peppers were hand-picked, emphasizing the importance of the human touch in preserving tradition. Then, they were roasted for about a minute to separate the skin. The roasted chilies were placed in plastic bags to steam, which facilitated skin separation. To protect their hands from the fiery chili, participants were advised to wear gloves during the peeling process. Finally, the peeled chilies were stored in freezers, where they could remain fresh for up to a year.
Among the attendees were Clinton Arthur and Matilda Kaabo, visitors from Ghana, who were excited about this new cultural experience. Though chili was available in Ghana, they had no idea about the meticulous processes involved in handling this fiery vegetable. The uses of New Mexico’s green gold were as diverse as the event’s attendees. From Green chili sauce to surprising culinary concoctions like apple pie, pizza, and burgers, chili had woven itself into the culinary fabric of New Mexico.
One particularly enthusiastic participant was Martinique Sedillo, a graduate student in Communication at Eastern New Mexico University. She saw this event as an opportunity to teach people about the rich tradition and cultural significance of chili in New Mexico. “It’s about more than just food,” she explained. “It’s about preserving our heritage and sharing it with the world.” As the day wore on, it became evident that chili had a captivating power.
The aroma of roasted chilies filled the air, and laughter echoed across the venue. People were not just peeling chili; they were peeling back layers of culture and tradition, embracing something uniquely New Mexican. And then, there was the chili addiction, as Rick playfully put it. It might not be a substance, but the allure of chili was undeniable. People couldn’t resist the fiery kick and the satisfaction of preserving tradition. It was, as they say, “pretty legal!” As the sun dipped below the New Mexico horizon, The Great Peel came to an end, leaving behind smiles, filled freezers, and a newfound appreciation for the green gold of New Mexico. It was a day that celebrated more than just chili; it celebrated the spirit of tradition, community, and the enduring love for something as spicy and captivating as New Mexico itself.