My favorite chile is from New Mexico and comes in two forms: green (which can be roasted, peeled, and chopped with garlic to form the food of the gods which can be eaten on homemade flour tortillas) and red (which is green chile in a more mature form which can be strung together in a bunch called a ristra and dried and then later ground into a powder and used to make red chile sauce). Green chile can be used as a relish on many things and red chile sauce can be poured over many things.