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Chimayo pepper

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The Chimayó (or Chimayo) pepper is a New Mexico chile pepper landrace of the species Capsicum annuum. It is named after the town of Chimayó, New Mexico, where roughly 200 hectares (500 acres) 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. The pepper is so prized that powdered Chimayó pepper can cost as much as $100 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 carne adovada.