Old family-farmed chili varieties grown near Chimayo, New Mexico
for the past 300 years are known for their rich, sweet flavors. No one knows why Chimayo-region chilis yield such unique flavors, but it might be the high-elevation climate of northern New Mexico...it's cooler and wetter than the better-known chili growing region around Hatch.
In the 1800s, "Chimayo Red" chili became famous throughout the Southwest and Mexico, and most families in the Chimayo area farmed it. In modern times, many farmers have given up trying produce heritage chilis, opting for more commercially viable chilis. Now only a handful of farmers are still growing authentic Chimayo chile.
Because of its rarity, we haven't yet found a supplier for solely Chimayo-grown chili. So the folks at Los Chileros did the next best thing: Blend ground Chimayo peppers with the more common Hatch red chilis from southern New Mexico. The result is a flavorful blend that you won't find anywhere else.