Pepper, Chimayo Hot
Ancient heirloom from the mountains of New Mexico, this pepper is not meant to be searingly hot—it’s the sweet, spicy, complex, ultra-flavorful base for chili powder and enchilada sauce. Early-ripening for dependable crops in the north and mountain areas; our seed was grown at 3000 ft in the foggy Coast Range. Chimayo dries easily, and grinds easily in a coffee mill to make deep red chili powder. Great to string in ristras for gifts or your own kitchen. On the Slow Food Ark of Taste.