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((Short description|Variety of New Mexico chile pepper))
((Infobox cultivar
|name = Chimayó pepper
|species = ''[[Capsicum annuum]]''
|group = [[New Mexico chile]]
|cultivar = 'Chimayó'
|image = Ristras at Rancho de Chimayo.jpg
|origin = United States
|module =
    ((Infobox pepper
    |embed = yes
    |heat = Medium
    |scoville = 4,000–6,000<ref name="Hieronymus">((cite book |last1=Hieronymus |first1=Stan |title=Brewing Local: American-Grown Beer |date=2016 |publisher=Brewers Publications |isbn=9781938469374 |page=258 |url=https://books.google.com/books?id=XObmDAAAQBAJ&q=%22Chimayo+pepper%22+-wikipedia&pg=PA161 |accessdate=20 March 2019 |language=en |oclc=1023380994))</ref>
    ))
))

The '''Chimayó''' (or '''Chimayo''') '''pepper''' is a [[New Mexico chile]] pepper [[landrace]] of the species ''[[Capsicum annuum]]''.<ref name="DeWitt">((cite book |last1=DeWitt |first1=Dave |last2=Lamson |first2=Janie |title=The Field Guide to Peppers |date=4 February 2016 |publisher=Timber Press |isbn=9781604697483 |pages=132, 137 |url=https://books.google.com/books?id=h4GDCwAAQBAJ&q=Chimayo&pg=PA302 |accessdate=26 March 2019 |language=en |oclc=972175411))</ref><ref name="Bosland">((cite book |last1=DeWitt |first1=Dave |last2=Bosland |first2=Paul W. |title=The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking |date=16 September 2009 |publisher=Timber Press |isbn=9780881929201 |pages=52–54 |url=https://books.google.com/books?id=NcJFAAAAQBAJ&q=%22Capsicum+annuum+Chimayo%22&pg=PA54 |accessdate=26 March 2019 |language=en |oclc=876586461))</ref> It is named after the town of [[Chimayó, New Mexico]], where roughly ((convert|500|acre|ha|order=flip)) of Chimayó peppers are harvested annually. It is considered one of the two best chiles in the state, the others being those grown in [[Hatch, New Mexico|Hatch]].<ref name="Arellano">((cite book |last1=Arellano |first1=Gustavo |title=Taco USA: How Mexican Food Conquered America |date=April 2013 |publisher=Scribner |location=New York, NY |isbn=9781439148624 |oclc=893131821 |page=119 |url=https://books.google.com/books?id=mbUwNDfOBxQC&q=%22Chimayo+pepper%22&pg=PA119 |accessdate=20 March 2019 |language=en))</ref>  The pepper is so prized that powdered Chimayó pepper can cost as much as $45 per pound.  Chimayó chiles have a complex flavor described as sweet and smoky, and are extremely popular in [[New Mexican cuisine]] for making [[posole]] and [[adobada|carne adovada]].<ref name=AO>((cite web |title=Chimayó Chile Pepper |url=https://www.atlasobscura.com/foods/chimayo-chile-pepper |website=Atlas Obscura |accessdate=20 March 2019 |language=en |format=html))</ref>

The [[arid]] climate of the town of Chimayó greatly influences the appearance of the Chimayó pepper, giving it a twisted shape when dried. Its color can be compared to that of the [[Jalapeño]], transitioning from green to red as the fruit matures.<ref name="DeWitt"/> Chimayó peppers are of medium [[pungency]], and have a heat level ranging from 4,000 to 6,000 on the [[Scoville scale]].<ref name="pepper scale">((cite web|title=Chimayo Pepper: A New Mexican Local Luxury|url=https://www.pepperscale.com/chimayo-pepper/|website=PepperScale|accessdate=19 July 2017|date=10 December 2014))</ref> Chimayó pepper plants typically grow to a height of roughly ((convert|18|to|24|in|cm|round=5|order=flip)), while the fruits reach ((convert|4|to|6|in|cm|0|order=flip|abbr=on)) in length<ref>((cite web|title=Hot Pepper 'Chimayo'|url=http://davesgarden.com/guides/pf/go/83792/|website=Dave's Garden|accessdate=19 July 2017))</ref><ref name="Bosland"/> and ((convert|1|-|1+3/4|in|cm|0|order=flip|abbr=on)) wide.<ref name="DeWitt"/>

Chimayó peppers are commonly dried by being hung on [[ristra]]s; once dried, they can be ground into [[chile powder]] or [[Crushed red pepper|chile flakes]].<ref name="pepper scale" /><ref name=AO/>  The flavor is described as sweet, earthy, and smoky, without being too hot,<ref name="Abraham">((cite news |last1=Abraham |first1=Lisa |title=Hot-sauce expert shares tricks for making flavorful pepper condiment |url=https://www.dispatch.com/content/stories/food/2014/10/08/the-secret-to-his-sizzle.html |accessdate=20 March 2019 |work=Columbus Dispatch |publisher=GateHouse Media, LLC |date=7 October 2014 |location=62 E. Broad St. Columbus OH 43215 |language=en |format=html))</ref><ref name="Hieronymus"/> and the fruit is also fleshier and drier.<ref name="Arellano"/>  The pepper can also be used fresh for [[Salsa (sauce)|salsas]], [[stir-fry]]s, roasted, or stuffed.<ref name="DeWitt"/>

==See also==
* [[Big Jim pepper]]
* [[Fresno chile]]
* [[New Mexico No. 9]]
* [[Sandia pepper]]
* [[Santa Fe Grande]]
* [[New Mexico chile]]
* [[List of Capsicum cultivars]]

==References==
((reflist|30em))

((Capsicum cultivars))
((New Mexico))

[[Category:Capsicum cultivars]]
[[Category:Chili peppers]]
[[Category:Crops originating from North America]]
[[Category:Cuisine of the Southwestern United States]]
[[Category:Fruit vegetables]]
[[Category:Mexican cuisine]]
[[Category:New Mexican cuisine|Chile]]
[[Category:Spices]]


((Fruit-stub))

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