Chimayo Pepper

Signature sweet-spicy balance with deep earthy smokiness and hints of chocolate or fruit when dried; more complex than most New Mexico chiles due to unique high-desert terroir.

A New Mexico chile pepper landrace of the species Capsicum annuum, the Chimayo (or Chimayó) pepper takes its name from the small town of Chimayó, New Mexico, where it has been cultivated for hundreds of years. Spanish settlers introduced chile seeds to the region around 1600, and localized strains developed unique characteristics tied to the arid, high-elevation climate of the Sangre de Cristo Mountains foothills. Fruits are typically 4 to 6 inches long and 1 to 2 inches wide, with thin, crinkly skin that twists when dried. They mature from green to a deep, rich red. The flavor profile stands out for its rare combination of sweetness, earthiness, and smokiness, with subtle chocolate notes when dried—distinct from the milder, fruitier Hatch chiles grown farther south. Heat registers consistently in the medium range. Plants reach 18 to 24 inches tall with an open, branching habit and are among the earliest Southwestern chiles to ripen. Traditionally strung into ristras for drying, the peppers are then ground into powder or flakes for year-round use. The variety is listed on the Slow Food Ark of Taste and has been the focus of preservation efforts like the Chimayo Chile Project to maintain its genetic purity and cultural significance.

Introduced to northern New Mexico by Spanish settlers in the early 1600s and quickly adopted by Pueblo communities. Over centuries, isolated cultivation in Chimayó’s unique microclimate produced this distinctive landrace. Today it remains a cultural icon, with limited commercial production (roughly 500 acres annually) and strong demand from locals and tourists visiting the Santuario de Chimayó.