Supporting Good, Clean, and Fair Food

Prev | Next

Ark of Taste

New Mexican Native Chile Pepper

Capiscum annuum
Print Icon Print this Page Email Icon Send to a Friend

The New Mexican Native Chile, which is sometimes called the Chimayo, Dixon, or Velarde, is grown in the northern part of New Mexico where for centuries it has been part of the local diet.  The Chile owes its variety of names to the numerous amounts of towns where it was grown.  Today, Hispanic farmers who rely upon traditional methods to produce these quality fruits grow the chilies on small plots of land.

The chile is typically about six inches long with crinkly skin.  The flavor and heat varies depending upon where and how it was grown.  The chile is eaten fresh, either red or green, and also dried whole or ground into a coarse powder that forms the basis for regional sauces and other dishes.
Because of the small volume of production, the great majority of the New Mexican Native Chiles and powder are consumed locally.


Find Producers on LocalHarvest

http://www.localharvest.org/ark-product.jsp?id=124

All Products

Click a category to view products

Beverages
Bread
Grains/Cereals
Cheeses
Fish & Shellfish
Fruits
Herbs & Spices
Meat & Poultry
Meat Products
Nuts
Prepared Foods
Pulses (beans, peas & lentils)
Vegetables
Wines & Vinegars
Other