Chimayo chiles grow in northern New Mexico, in uncharacteristically green fields fed by a shallow river that winds gently through the desert. They're particular - irregular in shape and size, different from one patch of land to the next - and so treasured that some families pass seeds down through the generations. A pop of lime adds a trace of sour to the chile's sweet, rich, slightly spicy complexity. We love these with soft cheese, guacamole or salsa.
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