Light, aromatic and fragrant, this chili can be used just like paprika.
Chile Chimayo is in fact a combination of two chilies grown in the Hatch region of New Mexico. The chilies are picked at their ripest, then dried. Seeds and stem are removed so that they can be reduced to a fine, sweet and fruity powder. Chimayo is used as a base in many dishes in the American Southwest: tacos, burritos, salsas and chili colorado (or chili con carne). It is also one of the ingredients of our Chili Spice Blend.