Chimayo chili pepper (Capsicum annuum): an ancient and prized chili pepper variety grown in the city of the same name in New Mexico. Grown only in this area, it is highly sought after for its distinctive flavor: mildly spicy (about 6,000 SHU) but intensely sweet, fruity, and richly nuanced, with a smoky undertone. Dried Chimayo peppers fetch significant prices, exceeding €200 per kilogram.
In the field, like most Mexican varieties, it is hardy and adaptable even to the driest climates (read: future). Water requirements are limited, also due to the plant's size, which doesn't exceed 60 cm in height. It's not overly productive, however, and is precocious; the first fruits, ready for harvest, appear about two months after transplanting.
In the kitchen it is used in many traditional recipes from the well-known Pozole to marinated chicken (pechuga adobada).
It is mostly consumed dried but also fresh, it is used green in place of the more well-known Jalapeño (definitely less tasty), and red for Mole and other preparations.
