Tsimayo Maligro Blend Hot Sauce

Tsimayo Maligro Blend Hot Sauce

$10.99
  • Tsimayo Miagro Blend Hot Sauce comes from Chimayo, New Mexico.
  • Chimayo Chile comes from a less common strain of pepper, called Capsicum annuum Chimayo.
  • Tsimayó hot sauce evokes the spirit and passion of Northern New Mexico.
  • The classic Tsimayó Original hot sauce features habanero and tabasco peppers.
  • For the limited-edition Milagro Blend, the habanero and tabasco peppers are enhanced by the rare Chimayo Red Chile.
  • The village of Chimayo is north of Santa Fe in the foothills of the Sangre de Cristo Mountains.
  • Chimayo red chile is grown by the certified Chimayo chile farmers at the Tsimayó Farm.
  • The Tsimayó Farm is located 1 mile downstream of the Santuario de Chimayo.
  • Tsimayó Hot Sauce complements the flavor of whatever you’re saucing but does not dominate it.
  • The heat level is medium-hot and does not overwhelm whatever you put it on.
  • The 8 ounce squeeze bottle conveniently allows you to better measure the amount of sauce you’re applying.
  • Ingredients: Distilled Vinegar, Tabasco Pepper, Red Habanero Pepper, Chimayo Pepper, Salt, Xanthan Gum.
  • From Made in New Mexico. Satisfaction Guaranteed. Ships Next Business Day.
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Overview

Tsimayo Maligro Blend Hot Sauce

Dennis Garcia the founder of Tsimayó says “Tsimayó complements the flavor of whatever you’re saucing but does not dominate it. Its heat level is medium-hot, so it does not overwhelm whatever you put it on. The squeeze bottle allows you to better measure the amount of sauce you’re applying, as in a one- or two-inch line of sauce. I like the fact that the sauce is neither too salty nor too vinegary and does not have any extraneous flavors like tomato, fruits, or spices.” Tsimayó hot sauce evokes the spirit and passion of Northern New Mexico. The classic Tsimayó Original hot sauce features haban~ero and tabasco peppers. For the limited-edition Milagro Blend, the haban~ero and tabasco peppers are enhanced by the rare Chimayo´ red chile grown only in the New Mexico town of Chimayo´ by certified Chimayo´ chile farmers and at the Tsimayó Farm, located 1 mile downstream of the Santuario de Chimayo´.

Chimayo Red Chile comes from Chimayo, New Mexico.Chimayo Chile comes from a less common strain of pepper, Capsicum annuum Chimayo, which has adapted over generations to live in the dry and arid climate of the high plains of New Mexico. The distinct flavor of this highly prized chile results partly from its unique genetic make up! The people who live in Chimayo, New Mexico have been farming this strain of chile for over four hundred years. The plant has become part of the people. These "Chimayosos" have developed into a culture that eats, sleeps, and breathes chile...they "know" chile. Consequently they grow a chile of superb flavor and perfect balance. You can taste the New Mexican sunshine every time you cook with Chimayo Chile Powder.

The historic village of Chimayó, located in the heart of New Mexico, is approximately a 30-minute drive north of Santa Fe, in the foothills Sangre de Cristo mountains. Established at the tail-end of the 17th century by Spanish settlers, this tight-knit community of 3,000 people lies near the Santa Cruz river, and is best known for the Santuario de Chimayó. But the most prized culinary item of the region is its distinctly reddish-orange chile that attracts purveyors from all nooks of the globe. Despite being so well-known, it is grown only in this community in small batches by a group of farmers who harvest the crop each fall, and use the harvest primarily for in dishes for their families. The chile is grown from original heirloom seeds passed down from generation to generation, so outsiders can't quite hybridize and grow their own version of it. Its intense red color comes from the drying process; the batches that are sold are oven-roasted, which gives the spice its distinctly toasted flavor. Chimayó Chile is much smaller in size than a traditional Sandia or Hatch chile (roughly four inches in size), making it more difficult to harvest and process. Because of the precise growing conditions for these plants—they demand warm days, cool nights and an adequate supply of water—it is rare to find this type of small chile anywhere else in the world. And because of the small harvest batches that tend to sell out almost immediately.

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