Hot Pepper, Chimayo (Organic)

Capsicum annuum. Medium Hot. 65 days.

Famous New Mexico chile from the farming town of Chimayo in northern New Mexico, at 5,900′ elevation. Medium hot, 3-5” long fruit are probably the earliest Southwestern chile to ripen to red. Thin skinned and easy to dry. In our opinion, Chimayo is in the running for best tasting chile powder. Since it is not too hot, you can use it in large quantities and achieve flavor nirvana, not heat nirvana. A Renewing America’s Food Traditions variety listed with the Ark of Taste as a threatened American food tradition.

Seed produced by Pitchfork & Crow in Lebanon, Oregon.

$4.35

In stock

$7.35

In stock

$26.00

In stock

$46.00

In stock

SKU: PEPP-HOT-CHIMAY Categories: , Tags: ,
Geographical Origin

Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots when they have their first two true leaves. Transplant out into the garden after danger of frost has passed, typically late May in western Oregon.

Seed Saving

To save seed, wait until fruit is fully ripe. Remove seeds from fruit and dry. Isolate from other pepper varieties of the same species by at least 500 feet.

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4 out of 5 stars

2 reviews

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What others are saying

  1. One person found this helpful
    Carla

    New all-purpose favorite

    Carla

    Where did you grow this variety? Washington

    This pepper is outstanding. It ripens earlier than all our other peppers, and is delicious in many different applications. As a fresh eater, it starts off sweet and builds heat at the back. It’s not “hot” but does give a nice kick to let you know it’s there. We also like it pickled and dried/powdered. One plant produced heavily all summer, but next year we’ll grow 3-5 to increase our yields for chili powder.

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  2. Jordan

    Bland, not hot.

    Jordan

    Where did you grow this variety? Canada

    So I had 10 plants. All of them were in pots. When I went to use them I added 4 of them and couldn’t tell they were even in the dish. This might be due to the minerals in the pots/climate.
    So at least for me these are a pass. I was hoping for something more spicy.
    The plants themselves grew fine and also produce an abundance of peppers. I will be trying a new variety for making a fermented hot sauce with.

    thanks adaptive!

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