The Chimayo strain is closely controlled by the few farmers that raise it. One may buy a ristra of the dried peppers and try the seeds, but the climate and soil must be right. It is not the hardiest of chiles.

See Native Hispanic Institute-
Hispanic
for a bit about the growers and techniques. Email them, sometimes they sell the powder.

See Galeria Ortega,
Ortega ,
for more about one of the original families in Chimayo, and a source for the Chimayo chile powder, 12 oz. for $5.95.

New Mexico red, grown mostly near Hatch, is very good, but not quite the best.