Chimayo pepper

Lore & Background

The Chimayó pepper is a landrace of Capsicum annuum cultivated in and around the town of Chimayó, New Mexico, where roughly 200 hectares are harvested annually. Its arid climate gives the dried pepper a twisted shape. The fruit transitions from green to red as it matures, similar to the Jalapeño, and grows to 5–10 cm in length and 2–3 cm wide. Plants typically reach 60–90 cm in height. The pepper has a mild to medium pungency, ranging from 1,000 to 4,000 on the Scoville scale.

Reader's Guide

The Chimayó pepper holds a significant place in New Mexican cuisine and agriculture. It is considered one of the two best chiles in the state, alongside Hatch chiles, and its powdered form can cost as much as $100 per pound, reflecting its high demand. The pepper's complex flavor—described as sweet, earthy, and smoky—makes it extremely popular for traditional dishes such as posole and carne adovada. It is commonly dried on ristras and then ground into powder or flakes, though it can also be used fresh for salsas, stir-fries, roasting, or stuffing. The pepper's fleshier, drier texture and moderate heat contribute to its versatility. Its legacy is tied to the town of Chimayó, where the local climate shapes its distinctive appearance and quality, making it a regional specialty that is both a culinary staple and a cultural symbol.

Did You Know?

• The pepper's twisted shape when dried is influenced by the arid climate of Chimayó.
• The fruits reach 5 to 10 cm in length and 2–3 cm wide.