chimayo pepper
Rich in vitamin C, vitamin A, and capsaicin, with antioxidant and anti-inflammatory compounds. Chimayo peppers are low in calories and contain beneficial carotenoids that contribute to their deep red color.
About
The Chimayo pepper, also known as chimayo chile or chile de Chimayo, is a cultivar of Capsicum annuum native to the Chimayo valley of northern New Mexico. Characterized by its thin walls, deep crimson-red color when dried, and elongated, slightly wrinkled pod shape, this landrace pepper measures approximately 2 to 3 inches in length. The pepper possesses a distinctive fruity, complex flavor profile with subtle sweetness and mild to moderate heat (approximately 2,500–8,000 Scoville units), combined with earthy undertones. Traditionally grown by Hispanic farming families in the Rio Arriba County region since the 18th century, the Chimayo pepper is considered a heritage variety with protected regional identity in New Mexico's culinary tradition.
Culinary Uses
The Chimayo pepper is primarily used in its dried form, ground into powder or whole, as a foundational ingredient in New Mexican cuisine and Hispano cooking traditions. It features prominently in red chile sauces (chile colorado), enchilada sauces, and posole. The pepper's fruity, nuanced flavor makes it suitable for both savory applications—meat stews, soups, and rice dishes—and as a component in spice rubs. Its thin walls dry quickly and rehydrate readily, making it particularly useful for sauce-making. Whole dried peppers are often roasted and ground, while the powder is used as a finishing spice and in traditional condiments.