Grown in northern New Mexico, between Santa Fe and Taos, these chillies are often referred to as 'native chile'. They are not commercially mass produced but are more commonly grown in homes and gardens, making them unpredictable in heat, size and shape. They are considered sacred and often used to make ristras.
This chilli is piquant without being overbearingly hot, with a bite that offsets the complexity of its distinctive flavour.
It is more usually available in its powdered form, when it is known as molido. It is particularly good in an enchilada sauce, but can be used in any recipe that calls for red chile powder.