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.


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  1. Carla

    New all-purpose favorite


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

To save seed, wait until fruits are fully ripe. Remove seeds from fruit and dry on windowsill or with a fan. Isolate from other pepper varieties by at least 500 feet.

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