Before they sold out, they made Cholula in ABQ using chili piquine.
Chili piquine is one of the most difficult peppers to grow commercially.
It is propagated by birds.
For the most part, day workers are hired to go out into the desert and hand pick the peppers.
That and a short harvest window make them very expensive.
But you can’t beat the flavor and the mild heat it brings.
When in West Texas (it’s a whole other country!), I had a bush in my front yard.
Dried and crushed, mixed with some smoked paprika and it can be used along the table salt and pepper.