Aleppo Chile Pepper is usually fruity, moderately warm, a little tangy, and often slightly oily or textured as a flake. It is excellent as a finishing chile on eggs, beans, vegetables, meats, pizza, yogurt sauces, and Middle Eastern or Mediterranean dishes.
New Mexico Chile Powder is earthier and rounder, with a Southwestern red-chile character. Use it when you want a base for enchilada sauce, chili, beans, braises, rubs, or red chile stews. Aleppo is often the finishing sparkle; New Mexico is often the body of the sauce.