Buy Chimayo seeds..

Chimayo		30 seeds for $3.99

🌄 Chimayó Chile — The Sacred Flame of the Sangre de Cristo

Twisted, sun-dried, and steeped in centuries of tradition, the Chimayó chile is more than a pepper—it’s a legacy. Grown in the high desert valley of Chimayó, New Mexico, this landrace Capsicum annuum has adapted over generations to the region’s arid climate and rich volcanic soil. Its pods are slender and crooked, ripening from green to a deep, earthy red, then dried in ristras that sway like prayer beads in the mountain wind.

With a Scoville rating of 4,000 to 6,000 SHU, Chimayó chiles offer a gentle heat layered with sweetness, smokiness, and sun-dried complexity. Their flavor is often described as earthy and fruity, with hints of roasted tomato, dried cherry, and toasted spice. Whether ground into powder or used fresh, they are the soul of New Mexican cuisine—essential in dishes like carne adovada, posole, and red chile enchiladas.

Botanical Details:

• Species: Capsicum annuum
• Shape: Slender, twisted pods (4–6 inches long)
• Color: Green to deep red when ripe; darkens when dried
• Heat Level: 4,000–6,000 Scoville units 🔥🔥
• Flavor Notes: Sweet, smoky, earthy; hints of dried fruit and roasted spice
• Texture: Thin-walled and leathery when dried; ideal for grinding or steeping
• Origin: Landrace variety from Chimayó, New Mexico; cultivated for centuries by local farmers

Culinary Applications:

• Dried and ground into chile powder for sauces and rubs
• Steeped for red chile sauces in enchiladas, tamales, and stews
• Used fresh in salsas, stir-fries, or stuffed preparations
• Pairs beautifully with garlic, cumin, pork, beans, and corn