| Chimayó pepper | |
|---|---|
 | |
| Species | Capsicum annuum |
| Cultivar group | New Mexico chile |
| Cultivar | 'Chimayó' |
| Origin | United States |
| Heat |  Medium |
| Scoville scale | 4,000–6,000[1] SHU |
TheChimayó (orChimayo)pepper is aNew Mexico chile pepperlandrace of the speciesCapsicum annuum.[2][3] It is named after the town ofChimayó, New Mexico, where roughly 200 hectares (500 acres) of Chimayó peppers are harvested annually. It is considered one of the two best chiles in the state, the others being those grown inHatch.[4] The pepper is so prized that powdered Chimayó pepper can cost as much as $100 per pound.[5] Chimayó chiles have a complex flavor described as sweet and smoky, and are extremely popular inNew Mexican cuisine for makingposole andcarne adovada.[6]
Thearid 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 theJalapeño, transitioning from green to red as the fruit matures.[2] Chimayó peppers are of mediumpungency, and have a heat level ranging from 4,000 to 6,000 on theScoville scale.[7] Chimayó pepper plants typically grow to a height of roughly 45 to 60 centimetres (18 to 24 in), while the fruits reach 10 to 15 cm (4 to 6 in) in length[8][3] and 3–4 cm (1–1+3⁄4 in) wide.[2]
Chimayó peppers are commonly dried by being hung onristras; once dried, they can be ground intochile powder orchile flakes.[7][6] The flavor is described as sweet, earthy, and smoky, without being too hot,[9][1] and the fruit is also fleshier and drier.[4] The pepper can also be used fresh forsalsas,stir-frys, roasted, or stuffed.[2]
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