Sorry..No experience with Chimayo. Would like to some day. I love working with chilies. One of these Septembers I'm going to take the 5 hour drive and get over to the Hatch Festival. You asked me in another thread what kind of chilies I was considdering for a chile powder. I'm looking at local stuff. I can get Guajillo, Ancho and Chile Negro for mild and some Arbol, tepin for hot. I get into Chili Cookoffs and have always used commercial powders. I want to create my own and see how it does. So, I have to find the right balance.
I make my salsa (pico de gallo) with Habs. I make my hot sauce with Hab mash. I have a contact for some Red Savina mash, but he sells it in 5 gal buckets. I've been begging him to sell it in quart size and he is going to do that.
Have you ever made your own hot sauce? Stuff like Pico-Pico or Tobasco any of thousands out there on the market? I make mine with red bell peppers, habanero mash, spices, onions, etc.. Very little vinegar. Enough to bring the PH below 4.2 though so it doesn't go bad.
Anyway, let me know more about those Chimayo's.. Can they be eaten fresh like in salsa's or maybe Chile Rellano?