VELARDE CHILE PEPPER – NEW!

Heirloom, 80 Days
The New Mexican Native chile (Capiscum annuum), is known by the name of the community where has been grown for generations, and so is sometimes called the Chimayo, Dixon, or in this case, Velarde. Grown in northern New Mexico at 6,300’ elevation, on small plots of land, where for centuries it has been part of the local diet. This productive chile is mildly hot, typically about 4” long by 1 ¼” wide at the shoulders, with crinkly skin, and is eaten fresh, either red or green, and also dried whole in ristras, or ground into a coarse powder that forms the basis for regional sauces and other dishes. On Slow Food’s Ark of Taste!