Usage:Great for use in soups, chili, stews, enchiladas and sauces.
Ingredients:Ground Chimayo Red Chiles and New Mexico Red Chiles
Special Instruction:Needs to be cooked to 165 degrees.
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Posted by JClaflin on 28th Sep 2015
We got this to use on watermelon according to a recipe I'd found. It was wonderful and we have been using it on rice and many other things as well. I came back and ordered a lb of it to have on hand. Love the tangy, warm flavor it imparts!
Posted by Jim on 26th Jul 2015
Real NM red. Can't be beat.
Rare Chimayo chile powder!
Posted by BurloQ on 28th Jun 2015
When you can't get dried Chimayo chiles, this is the next best thing. Much easier to make red sauce, too.
Chimayo Flavico Superba
Posted by WesZ on 11th Mar 2015
OK, there's my stab at speaking Spanish. But I am sure you get what I mean. I love the fruity sweet flavor and aroma of this chili. It is such a great compliment to the Aleppo pepper and has it's own unique individualism in the chili world. You are not going to find this at the grocery store and is going to make any dish you use it in unique in it's own right. It's not burn you out hot so adding more to intensify the flavor is a viable option.
Good on dishs that call for a "Mexican" taste.
Posted by Unknown on 12th Oct 2014
This is good on tacos and other types of Mexican dishes. Use it on your home made salsa. I also use it on my Cajan dishes for flavor.
Not to "hot" from spice so you can use a lot and get the pepper flavors come through.
My secret ingredient!
Posted by Mary Darin on 12th Oct 2013
Love the Chimayo powder! Chile is perfect and different than others.
THE BEST CHILE ON THE MARKET
Posted by MICHAEL HARDER on 7th Feb 2013
FOR ME, THE BEST CHILE POWDER TO USE FOR SOUPS, BEANS, ETC. IS CHIMAYO. A VERY DISTINCT FLAVOR THAT NO OTHER CHILE CAN COMPARE TO. OTHERS POWDERS ARE OK, BUT MY FAVORITE IS CHIMAYO.