Chimayo pepper facts for kids
Quick facts for kids Chimayó pepper |
|
|---|---|
| Species | Capsicum annuum |
| Cultivar group | New Mexico chile |
| Cultivar | 'Chimayó' |
| Origin | United States |
| Heat |  Medium |
| Scoville scale | 4,000–6,000 SHU |
The Chimayó pepper is a special type of chili pepper that grows in New Mexico. It's named after the small town of Chimayó, where it has been grown for a very long time. People in Chimayó harvest about 500 acres (200 hectares) of these peppers each year.
Many people think the Chimayó pepper is one of the best chiles in New Mexico, along with those from Hatch. It's so popular that the dried, powdered version can cost a lot of money, sometimes as much as $45 for one pound! Chimayó chiles have a unique taste that is sweet and smoky. They are very important in New Mexican cuisine, especially for dishes like posole (a hearty stew) and carne adovada (marinated pork).
Contents
What Makes Chimayó Peppers Special?
The dry weather in Chimayó helps give the pepper its unique look. When dried, it often has a twisted shape. Like a Jalapeño, the Chimayó pepper starts green and turns red as it ripens.
How Hot Are They?
Chimayó peppers have a medium level of heat. Their spiciness is measured on the Scoville scale, ranging from 4,000 to 6,000 units. This means they are hotter than a bell pepper but milder than some very hot chiles.
Size and Growth
Chimayó pepper plants usually grow to be about 18 to 24 inches (45 to 60 centimeters) tall. The peppers themselves are about 4 to 6 inches (10 to 15 centimeters) long and 1 to 1.75 inches (2.5 to 4.5 centimeters) wide.
How Chimayó Peppers Are Used
Chimayó peppers are often dried by hanging them in long strings called ristras. Once they are dry, they can be ground into chile powder or made into chile flakes.
Flavor and Cooking
The flavor of the dried pepper is described as sweet, earthy, and smoky. It's not too spicy, and the peppers are quite fleshy and dry. You can also use fresh Chimayó peppers in many ways:
