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New to me Chile

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    New to me Chile

    I just heard about the chile. Chimayo Heritage Red Chile Pods and powder

    Can anyone tell me about it? Taste, heat level?
    Last edited by ofelles; October 7, 2021, 11:26 AM.

    #2
    No, but I have a couple of Chimayo rugs.

    And I have a friend shipping me some chile next week that are new to me: Lemitar.

    Comment


      #3
      I think I’ve had some of this in powder form in the past but don’t remember much of a difference from the various powders I have tried, or from pods that I’ve blended for various chile and such.

      I know someone on the board received some Chimayo chile last year and I provided some suggestions on cooks, but I don’t remember who that was. Hopefully he sees this thread, but I’d buy it anyways

      as for Jim White mentioning Lemitar - many locals here in NM prefer the Lemitar chile over Hatch, mainly due to taste. I’ve had many varieties, and perhaps it’s a slight difference in the soil and elevation. Chimayo is higher altitude than both Lemitar and Hatch, if that could make a difference.

      But, enjoy that chile and what you make with it!

      Comment


        #4
        Huskee This is about A type of chile pod not a bowl of chili. Didn't know where to put it

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        • latenight71
          latenight71 commented
          Editing a comment
          If I were to say I would put it here - https://pitmaster.amazingribs.com/fo...des-and-brines

          Because - "Rubs, Seasonings, Marinades, Injections, Spritzes, Batters and Paste Discussion"

        • Huskee
          Huskee commented
          Editing a comment
          Yes, I struggled where to put it too. I'll put it in rubs/seasonings if that's what you want. I went on the title.

        #5
        Here is a link to an article about them:
        What are Chimayo peppers? The tiny New Mexican village of Chimayo, 28 miles north of Santa Fe, holds a chili treasure dear to heart. There, the Chimayo pepper - in its twisted, knotted beauty - is

        Comment


        • ofelles
          ofelles commented
          Editing a comment
          Thank you!

        #6
        I came across tabasco powder, something I had never seen before so I did the honourable thing and got a pkt.
        Made Boerie Breyani last night and didn't have any curry powder to use. I usually use 4 Tbs of all in one curry powder (mild with great flavour) and decided to substitute with a single teaspoon of tabasco powder.
        All I can say the heat was not mild, it was not strong but was FH*.

        I know this doesn't shed any light on your question. Just wanted to share my infamous experience of substituting an ingredient using a never tried before chilli powder.

        * Frightfully Hot. (What were you thinking?)


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