Hot Pepper 'Chimayo'

Pleasantly mild spiciness. Relatively thin wall. Grew two of these in 1.5 gallon containers, and each have produced 3 peppers so far (tw...Read Moreo ripening by August 1) plus a few more flowers, so there might be more later.

I like them picked red-ripe and eaten fresh with a meal. They have a really delicious sweet-hot flavor.I haven't dried any yet but that's...Read More on the agenda for later on in the season. I' m enjoying the fresh ones way too much right now. My plants produced red-ripe pods 69 days from transplanting into earthbox.

Healthy small to medium sized plant with medium prolific production. Pods turn red when ripe. We dry and use the powder to flavor cooke...Read Mored food like steaks and salads. It has a pretty good flavor. We got the seeds from New Mexico and grow them in South Dakota. I recommend this cultivar.

I obtained these seeds from Sandia Seed Companies, "Peppers of the World" seed package. I do not know if these are the same genetically a...Read Mores the strain grown in Chimayo mexico. Technically, a chili cannot be called a Chimayo if it is not grown there, but I would not be suprised to find out that these were genetically the same type. I grew these chilis in 2011 with good results. The plants were less rigid than other pepper plants I have grown but produced lots of 5-4 inch chilis with thin walls but very good flavor. They are a good chili for drying which is what I did with them. I used the dried pods to make a good chili colorado sauce. The sauce was sweeter, more complex and a little less spicy than sauces created from the dried guajillo peppers widely available in stores.