Like Chimayo Chilis’ From New Mexico? Better Enjoy ‘Em Now

Growing Chimayo chili's is a New Mexico tradition that goes back hundreds of years. Sadly, this delicious tradition is dying out.

The village of Chimayó is about 30 minutes north of Santa Fe, near one of the world's holiest places, the Santuario de Chimayó. Generations of Chimayo-ans have grown these tasty little guys from "heirloom" seeds in a climate that can't be replicated and in a manner that can't be mass produced. They grow a few at a time and that's it.

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. - foodandwine.com

Growing them is hard work and they sell at a very high price, up to a $100 a pound. Fewer and fewer families are growing them and those that do typically don't sell them, instead giving them to family and close friends as gifts.

Those that will sell the chili run out way fast, even restaurants throughout the area can't get Chimayó chili.

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. - foodandwine.com

At this rate, there's no telling how much longer these "smoky" tasting chili's will be available so, you might want to make some friends in Chimayó. What Chimayó chili is for sale is often counterfeit so let the buyer beware.