The Chimayó (or Chimayo) pepper is a

New Mexico chile New Mexico chile or New Mexican chile (Scientific name: ''Capsicum annuum'' 'New Mexico Group'; es, chile de Nuevo México, ) is a cultivar group of the chile pepper from the US state of New Mexico, first grown by Pueblo and Hispano communitie ...

pepper

landrace A landrace is a domesticated, locally adapted, often traditional variety of a species of animal or plant that has developed over time, through adaptation to its natural and cultural environment of agriculture and pastoralism, and due to isolation ...

of the species ''

Capsicum annuum ''Capsicum annuum'' is a species of the plant genus ''Capsicum'' native to southern North America, the Caribbean, and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The spec ...

''. It is named after the town of

Chimayó, New Mexico Chimayó is a census-designated place (CDP) in Rio Arriba and Santa Fe counties in the U.S. state of New Mexico. The name is derived from a Tewa name for a local landmark, the hill of Tsi Mayoh. The town is unincorporated and includes many neighb ...

, where roughly of Chimayó peppers are harvested annually. It is considered one of the two best chiles in the state, the others being those grown in Hatch. The pepper is so prized that powdered Chimayó pepper can cost as much as $45 per pound. Chimayó chiles have a complex flavor described as sweet and smoky, and are extremely popular in

New Mexican cuisine New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. The region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México. This cuisi ...

for making

posole Pozole (; from nah, pozoll, meaning ''cacahuazintle'', a variety of corn or maize) is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished w ...

and carne adovada. The

arid A region is arid when it severely lacks available water, to the extent of hindering or preventing the growth and development of plant and animal life. Regions with arid climates tend to lack vegetation and are called xeric or desertic. Most ar ...

climate of the town of Chimayó greatly influences the appearance of the Chimayó pepper, giving it a twisted shape when dried. Its color can be compared to that of the

Jalapeño The jalapeño ( , , ) is a medium-sized chili pepper pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and hangs down with a round, firm, smooth flesh of wide. It can have a range of pungency, with Scovi ...

, transitioning from green to red as the fruit matures. Chimayó peppers are of medium

pungency Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a l ...

, and have a heat level ranging from 4,000 to 6,000 on the

Scoville scale The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers, as recorded in Scoville heat units (SHU), based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale i ...

. Chimayó pepper plants typically grow to a height of roughly , while the fruits reach in length and wide. Chimayó peppers are commonly dried by being hung on

ristra A ristra () is an arrangement of drying chile pepper pods, garlic bulbs, or other vegetables for later consumption. In addition to its practical use, the ristra has come to be a trademark of decorative design in the state of New Mexico as well as ...

s; once dried, they can be ground into

chile powder Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili p ...

or chile flakes. The flavor is described as sweet, earthy, and smoky, without being too hot, and the fruit is also fleshier and drier The pepper can also be used fresh for

salsas Salsas is a civil parish In England, a civil parish is a type of administrative parish used for local government. It is a territorial designation which is the lowest tier of local government below districts and counties, or their combined f ...

, stir-frys, roasted, or stuffed.

References

Capsicum cultivars Chili peppers Crops originating from North America Cuisine of the Southwestern United States Fruit vegetables Mexican cuisine

Chile Chile, officially the Republic of Chile, is a country in the western part of South America. It is the southernmost country in the world, and the closest to Antarctica, occupying a long and narrow strip of land between the Andes to the east a ...

Spices {{Fruit-stub

See also

References