"I'm a native Louisianan, said her companion, Letty Boelte, and I'm used to hot spices. This is something pure. And different."
"Chimayo peppers are smaller and curvy. They're artisanally grown from heirloom seeds originally planted by Pueblo Indians and adopted by Spaniards 400 years ago."
"Here in New Mexico, we don't use chile as a seasoning. We use chile as an ingredient. It wakes up every taste bud, and it's the main flavor in your mouth."
"I'm surprised we can still provide Chimayo chile in our store, Ball continued, given the fact that there are fewer and fewer farmers growing it. The demand is high..."
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