CHIMAYO Chile Pepper

65 days, Heirloom, Medium hot, 4,000 – 5,000 SHU
This famous New Mexico heirloom chile is from the farming town of Chimayo in northern New Mexico, at 5,900′ elevation. Its great flavor is the result of hand selection over hundreds of years. The 6-7” long fruit are probably the earliest Southwestern chile to ripen to red. They are thin-skinned and dry quickly in the sun. Allow the chiles to remain on the plant and mature until almost completely red. This native strain has fantastic red chile flavor and makes great chile powder and sauces for enchiladas, burritos, etc. At first it tastes sweet and then medium hot. Since it’s not too hot, you can use it in large quantities and achieve flavor nirvana, not heat nirvana. A Renewing America’s Food Traditions variety listed with the Ark of Taste as a threatened American food tradition.