Chimayo pepper

{{Short description|Variety of New Mexico chile pepper}}

{{Infobox cultivar

|name = Chimayó pepper

|species = Capsicum annuum

|group = New Mexico chile

|cultivar = 'Chimayó'

|image = Ristras at Rancho de Chimayo.jpg

|origin = United States

|module =

{{Infobox pepper

|embed = yes

|heat = Medium

|scoville = 4,000–6,000{{cite book |last1=Hieronymus |first1=Stan |title=Brewing Local: American-Grown Beer |date=2016 |publisher=Brewers Publications |isbn=9781938469374 |page=258 |url=https://books.google.com/books?id=XObmDAAAQBAJ&q=%22Chimayo+pepper%22+-wikipedia&pg=PA161 |accessdate=20 March 2019 |language=en |oclc=1023380994}}

}}

}}

The Chimayó (or Chimayo) pepper is a New Mexico chile pepper landrace of the species Capsicum annuum.{{cite book |last1=DeWitt |first1=Dave |last2=Lamson |first2=Janie |title=The Field Guide to Peppers |date=4 February 2016 |publisher=Timber Press |isbn=9781604697483 |pages=132, 137 |url=https://books.google.com/books?id=h4GDCwAAQBAJ&q=Chimayo&pg=PA302 |accessdate=26 March 2019 |language=en |oclc=972175411}}{{cite book |last1=DeWitt |first1=Dave |last2=Bosland |first2=Paul W. |title=The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking |date=16 September 2009 |publisher=Timber Press |isbn=9780881929201 |pages=52–54 |url=https://books.google.com/books?id=NcJFAAAAQBAJ&q=%22Capsicum+annuum+Chimayo%22&pg=PA54 |accessdate=26 March 2019 |language=en |oclc=876586461}} It is named after the town of Chimayó, New Mexico, where roughly {{convert|500|acre|ha|order=flip}} of Chimayó peppers are harvested annually. It is considered one of the two best chiles in the state, the others being those grown in Hatch.{{cite book |last1=Arellano |first1=Gustavo |title=Taco USA: How Mexican Food Conquered America |date=April 2013 |publisher=Scribner |location=New York, NY |isbn=9781439148624 |oclc=893131821 |page=119 |url=https://books.google.com/books?id=mbUwNDfOBxQC&q=%22Chimayo+pepper%22&pg=PA119 |accessdate=20 March 2019 |language=en}} The pepper is so prized that powdered Chimayó pepper can cost as much as $100 per pound.{{cite news |first=John |last=Burnett |date=2024-09-21 |title=A rare treat getting rarer: Chimayo Red, New Mexico's 'holy chile' |work=Weekend Edition Saturday |publisher=NPR |url=https://www.npr.org/2024/09/20/nx-s1-5090077/chimayo-red-new-mexico-holy-chile-pepper |access-date=2024-09-23}} Chimayó chiles have a complex flavor described as sweet and smoky, and are extremely popular in New Mexican cuisine for making posole and carne adovada.{{cite web |title=Chimayó Chile Pepper |url=https://www.atlasobscura.com/foods/chimayo-chile-pepper |website=Atlas Obscura |accessdate=20 March 2019 |language=en |format=html}}

The arid 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 the Jalapeño, transitioning from green to red as the fruit matures. Chimayó peppers are of medium pungency, and have a heat level ranging from 4,000 to 6,000 on the Scoville scale.{{cite web|title=Chimayo Pepper: A New Mexican Local Luxury|url=https://www.pepperscale.com/chimayo-pepper/|website=PepperScale|accessdate=19 July 2017|date=10 December 2014}} Chimayó pepper plants typically grow to a height of roughly {{convert|18|to|24|in|cm|round=5|order=flip}}, while the fruits reach {{convert|4|to|6|in|cm|0|order=flip|abbr=on}} in length{{cite web|title=Hot Pepper 'Chimayo'|url=http://davesgarden.com/guides/pf/go/83792/|website=Dave's Garden|accessdate=19 July 2017}} and {{convert|1|-|1+3/4|in|cm|0|order=flip|abbr=on}} wide.

Chimayó peppers are commonly dried by being hung on ristras; once dried, they can be ground into chile powder or chile flakes. The flavor is described as sweet, earthy, and smoky, without being too hot,{{cite news |last1=Abraham |first1=Lisa |title=Hot-sauce expert shares tricks for making flavorful pepper condiment |url=https://www.dispatch.com/content/stories/food/2014/10/08/the-secret-to-his-sizzle.html |accessdate=20 March 2019 |work=Columbus Dispatch |publisher=GateHouse Media, LLC |date=7 October 2014 |location=62 E. Broad St. Columbus OH 43215 |language=en |format=html}} and the fruit is also fleshier and drier. The pepper can also be used fresh for salsas, stir-frys, roasted, or stuffed.