I thought this article on chimayó chiles was interesting and I thought y'all might enjoy it too: https://www.atlasobscura.com/foods/chimayo-chile-pepper
Some excerpts from the article --
"...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....
"The chimayó is what is known as a native or landrace chile, one of several local descendants of the first chiles believed to have been brought to the region by Spanish conquistadors in the 16th century....
"...aficionados warn that it will not taste the same when planted elsewhere. ... For a taste of the real deal, it's best to visit the town. Availability is best after the harvest and drying process, which occurs in late fall into early winter. Be warned: This is an expensive pepper. Powder often sells for around $45 a pound in town...."
Some excerpts from the article --
"...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....
"The chimayó is what is known as a native or landrace chile, one of several local descendants of the first chiles believed to have been brought to the region by Spanish conquistadors in the 16th century....
"...aficionados warn that it will not taste the same when planted elsewhere. ... For a taste of the real deal, it's best to visit the town. Availability is best after the harvest and drying process, which occurs in late fall into early winter. Be warned: This is an expensive pepper. Powder often sells for around $45 a pound in town...."
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