Los Chileros has been providing all natural chile, chile powders, and chile rubs since 1981. Los Chileros brings the best of New Mexico with chile grown here in the Land of Enchantment.
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. Measuring 4000-6000 Scoville units, the Chimayo is only one step down from the famous Chipotle Pepper but every bit as satisfying. Exquisite in enchiladas, it maintains its heat without being overwhelming. Los Chileros Chimayo Blend Chile Powder is an absolute necessity in the well-stocked spice rack. Great for use in soups, chili, stews, enchiladas and sauces.
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.
