The Chimayo Pepper
The Famous Chimayo Pepper from Hot Sauce Survey
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| Pepper Name | Chimayo Pepper |
|---|---|
| Pepper Cultivar | Capsicum Annuum |
| Scoville | 5,000 |
| Wikipedia Summary | The Chimayó (or Chimayo) pepper is a New Mexico chile pepper landrace of the species Capsicum annuum. It is named after the town of Chimayó, New Mexico, where roughly 200 hectares (500 acres) of Chimayó peppers are harvested annually. The pepper is so prized that powdered Chimayó pepper can cost as much as $45 per pound. Chimayó chilies have a complex flavor described as sweet and smoky, and are extremely popular in New Mexican cuisine for making posole and carne adovada.The arid climate of the town of Chimayó greatly influences the appearance of the Chimayó pepper, giving it a twisted shape when dried. 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 and 3–4 cm (1–1 3⁄4 in) wide.Chimayó peppers are commonly dried by being hung on ristras; once dried, they can be ground into chili powder or chili flakes. |
| Scoville Low | 4,000 |
| Scoville High | 6,000 |
| Scoville Median | 5,000 |
| Location | Country: United States of America Lat: 37.09 Long: -95.71 |
| Wikipedia Link | WikiPedia Link |
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| Manufacturers Using This Pepper (0) |
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| Recipes Using This Pepper (0) |
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| Ingredients Used With This Pepper (0) |
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| Peppers Used With This Pepper (0) |
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| Date Added | 1 Year, 10 Months Ago |
| Date Last Updated | 1 Year, 3 Months Ago |
| Contributor | HotSauceSurvey |
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