Skip to Content
About
About Shannon
Charitable Foundation
Newsletter
Recipes
Events
Classes & Dinners
Private Events
Stories
Media
News & Press
Dish it Out Podcast
Podcast Apperances
Contact
Chef Shannon Smith
0
0
Shop
About
About Shannon
Charitable Foundation
Newsletter
Recipes
Events
Classes & Dinners
Private Events
Stories
Media
News & Press
Dish it Out Podcast
Podcast Apperances
Contact
Chef Shannon Smith
0
0
Shop
Folder: About
Back
About Shannon
Charitable Foundation
Newsletter
Recipes
Folder: Events
Back
Classes & Dinners
Private Events
Stories
Folder: Media
Back
News & Press
Dish it Out Podcast
Podcast Apperances
Contact
Shop
Shop Chimayo Chile Powder from New Mexico
https://vimeo.com/834852892?share=copy Image 1 of 8
https://vimeo.com/834852892?share=copy
0M1A6452.jpg Image 2 of 8
0M1A6452.jpg
0M1A6521.jpg Image 3 of 8
0M1A6521.jpg
0M1A6485.jpg Image 4 of 8
0M1A6485.jpg
0M1A6577.jpg Image 5 of 8
0M1A6577.jpg
0M1A6490.jpg Image 6 of 8
0M1A6490.jpg
0M1A4795.jpg Image 7 of 8
0M1A4795.jpg
0M1A4820.jpg Image 8 of 8
0M1A4820.jpg
https://vimeo.com/834852892?share=copy
0M1A6452.jpg
0M1A6521.jpg
0M1A6485.jpg
0M1A6577.jpg
0M1A6490.jpg
0M1A4795.jpg
0M1A4820.jpg

Chimayo Chile Powder from New Mexico

$16.00
Sold out!

Just twenty minutes north of Santa Fe, New Mexico is the small village of Chimayo, known for the state’s best red chiles due to the town’s "holy dirt”, which contributes to the chiles’ unique flavor of sweet and smoky. I met a farmer there named Noel, who grew his chiles on eight acres of arid and fertile land. For thirty years, he and his wife, Gloria, had been drying and grinding their fragrant chiles into the fiery red powder. Noel explained that it takes seven months, from seed to powder before it can be sold at market.

Chimayo chile powder can be added to dry rubs, chili con carne, salad dressings, salsas, and any dish where you would use chile powder. Each order includes 3oz of chile powder.

Get notified by email when this product is in stock.
Add To Cart

Just twenty minutes north of Santa Fe, New Mexico is the small village of Chimayo, known for the state’s best red chiles due to the town’s "holy dirt”, which contributes to the chiles’ unique flavor of sweet and smoky. I met a farmer there named Noel, who grew his chiles on eight acres of arid and fertile land. For thirty years, he and his wife, Gloria, had been drying and grinding their fragrant chiles into the fiery red powder. Noel explained that it takes seven months, from seed to powder before it can be sold at market.

Chimayo chile powder can be added to dry rubs, chili con carne, salad dressings, salsas, and any dish where you would use chile powder. Each order includes 3oz of chile powder.

Just twenty minutes north of Santa Fe, New Mexico is the small village of Chimayo, known for the state’s best red chiles due to the town’s "holy dirt”, which contributes to the chiles’ unique flavor of sweet and smoky. I met a farmer there named Noel, who grew his chiles on eight acres of arid and fertile land. For thirty years, he and his wife, Gloria, had been drying and grinding their fragrant chiles into the fiery red powder. Noel explained that it takes seven months, from seed to powder before it can be sold at market.

Chimayo chile powder can be added to dry rubs, chili con carne, salad dressings, salsas, and any dish where you would use chile powder. Each order includes 3oz of chile powder.

ABOUT

About Shannon
Charitable Foundation
In the Press

DISCOVER

Recipes
Stories
Events
Shop
Dish it Out Podcast

CONNECT

Booking / Contact

Subscribe

FOLLOW


Copyright 2025, Shannon Smith. All Rights Reserved. Website by Wei-Haas Creative.