The Chimayó (or Chimayo) pepper is a New Mexico chile pepper landrace of the species Capsicum annuum.[2][3] It is named after the town of Chimayó, New Mexico, where roughly 200 hectares (500 acres) 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.[4] The pepper is so prized that powdered Chimayó pepper can cost as much as $45 per pound. 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.[5]
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.[2] Chimayó peppers are of medium pungency, and have a heat level ranging from 4,000 to 6,000 on the Scoville scale.[6] 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[7][3] and 3–4 cm (1–1+3⁄4 in) wide.[2]
Chimayó peppers are commonly dried by being hung on ristras; once dried, they can be ground into chile powder or chile flakes.[6][5] The flavor is described as sweet, earthy, and smoky, without being too hot,[8][1] and the fruit is also fleshier and drier.[4] The pepper can also be used fresh for salsas, stir-frys, roasted, or stuffed.[2]
^ abHieronymus, Stan (2016). Brewing Local: American-Grown Beer. Brewers Publications. p. 258. ISBN9781938469374. OCLC 1023380994. Retrieved 20 March 2019.
^ abcdDeWitt, Dave; Lamson, Janie (4 February 2016). The Field Guide to Peppers. Timber Press. pp. 132, 137. ISBN9781604697483. OCLC 972175411. Retrieved 26 March 2019.
^ abDeWitt, Dave; Bosland, Paul W. (16 September 2009). The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking. Timber Press. pp. 52–54. ISBN9780881929201. OCLC 876586461. Retrieved 26 March 2019.
^ abArellano, Gustavo (April 2013). Taco USA: How Mexican Food Conquered America. New York, NY: Scribner. p. 119. ISBN9781439148624. OCLC 893131821. Retrieved 20 March 2019.
chimayo, pepper, chimayó, chimayo, pepper, mexico, chile, pepper, landrace, species, capsicum, annuum, named, after, town, chimayó, mexico, where, roughly, hectares, acres, chimayó, peppers, harvested, annually, considered, best, chiles, state, others, being, . The Chimayo or Chimayo pepper is a New Mexico chile pepper landrace of the species Capsicum annuum 2 3 It is named after the town of Chimayo New Mexico where roughly 200 hectares 500 acres of Chimayo peppers are harvested annually It is considered one of the two best chiles in the state the others being those grown in Hatch 4 The pepper is so prized that powdered Chimayo pepper can cost as much as 45 per pound Chimayo chiles have a complex flavor described as sweet and smoky and are extremely popular in New Mexican cuisine for making posole and carne adovada 5 Chimayo pepperSpeciesCapsicum annuumCultivar groupNew Mexico chileCultivar Chimayo OriginUnited StatesHeatMediumScoville scale4 000 6 000 1 SHU The arid climate of the town of Chimayo greatly influences the appearance of the Chimayo pepper giving it a twisted shape when dried Its color can be compared to that of the Jalapeno transitioning from green to red as the fruit matures 2 Chimayo peppers are of medium pungency and have a heat level ranging from 4 000 to 6 000 on the Scoville scale 6 Chimayo 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 7 3 and 3 4 cm 1 1 3 4 in wide 2 Chimayo peppers are commonly dried by being hung on ristras once dried they can be ground into chile powder or chile flakes 6 5 The flavor is described as sweet earthy and smoky without being too hot 8 1 and the fruit is also fleshier and drier 4 The pepper can also be used fresh for salsas stir frys roasted or stuffed 2 See also editBig Jim pepper Fresno chile New Mexico No 9 Sandia pepper Santa Fe Grande New Mexico chile List of Capsicum cultivarsReferences edit a b Hieronymus Stan 2016 Brewing Local American Grown Beer Brewers Publications p 258 ISBN 9781938469374 OCLC 1023380994 Retrieved 20 March 2019 a b c d DeWitt Dave Lamson Janie 4 February 2016 The Field Guide to Peppers Timber Press pp 132 137 ISBN 9781604697483 OCLC 972175411 Retrieved 26 March 2019 a b DeWitt Dave Bosland Paul W 16 September 2009 The Complete Chile Pepper Book A Gardener s Guide to Choosing Growing Preserving and Cooking Timber Press pp 52 54 ISBN 9780881929201 OCLC 876586461 Retrieved 26 March 2019 a b Arellano Gustavo April 2013 Taco USA How Mexican Food Conquered America New York NY Scribner p 119 ISBN 9781439148624 OCLC 893131821 Retrieved 20 March 2019 a b Chimayo Chile Pepper html Atlas Obscura Retrieved 20 March 2019 a b Chimayo Pepper A New Mexican Local Luxury PepperScale 10 December 2014 Retrieved 19 July 2017 Hot Pepper Chimayo Dave s Garden Retrieved 19 July 2017 Abraham Lisa 7 October 2014 Hot sauce expert shares tricks for making flavorful pepper condiment html Columbus Dispatch 62 E Broad St Columbus OH 43215 GateHouse Media LLC Retrieved 20 March 2019 a href Template Cite news html title Template Cite news cite news a CS1 maint location link nbsp This fruit related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Chimayo pepper amp oldid 1177835763, wikipedia, wiki, book, books, library,
