Source: Atlas Obscura
Like their mother’s cooking or a favorite childhood treat, people have strong feelings about the flavor of chimayó chiles and chile powder.
It has to much to do with chimayó’s sweetness, which is rare in a hot chile pepper and followed by a long, slow burn that lingers like an interesting house guest, as opposed to the abrupt interruption of a door-to-door salesman.
They’re smoky too, and their spice is rated just above that of your average jalapeno.Chimayó’s are grown mostly in family gardens and small farms, often from seeds handed down from one generation to the next, in and around the town of Chimayó, New Mexico, 26 miles north of Santa Fe. The town takes its name from the Tewa Indian word for the surrounding rocky, red landscape, and the chile’s unique flavor has much, if not everything, to do with the soil and climate in which it is cultivated. Hot days, chilly nights, and short growing seasons mean unpredictable harvests of the crooked little chile, which is time consuming to roast and peel because of its thin skin and irregular size, compared to larger, standard, commercially grown New Mexican chiles, a staple crop in the southern half…
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