Vallero Hot Pepper Seeds – Mexican Heirloom, Non-GMO (Capsicum annuum)

Vallero Hot Pepper – Mexican Heirloom, Non-GMO, Organically Grown

Capsicum annuum | Annual | Origin: Buenaventura, Chihuahua, Mexico

A rare and storied Mexican landrace variety, the Vallero pepper was originally collected in 1990 from Buenaventura, Chihuahua, Mexico by Native Seeds Search — a Tucson-based non-profit dedicated to preserving high-quality, organically grown, non-GMO heirloom seeds from the American Southwest and neighboring regions. Fleshy when green, Vallero peppers mature to a rich brownish-black to reddish-brown color, averaging 6 inches in length with a medium, earthy heat. An exceptional choice for gardeners seeking authentic regional Mexican chili heritage.

Plant Details

• Species: Capsicum annuum
• Type: Mexican Heirloom Landrace Chili
• Origin: Buenaventura, Chihuahua, Mexico (collected 1990)
• Days to Maturity: ~80–90 days from transplant
• Fruit Length: ~6 inches average
• Color Progression: Green (fleshy) → Brownish-Black to Reddish-Brown
• Heat Level: Medium
• Non-GMO & Organically Grown: Yes (Native Seeds Search provenance)

Safe Handling

Wear gloves when handling seeds and fruits. Wash hands thoroughly even after removing gloves. Avoid touching eyes or sensitive areas. Lime juice applied to burning skin is said to provide relief.

Soil & Water

Plant in fertile, well-drained soil enriched with organic matter; target pH 6.0–6.8. Water consistently with soaker hoses during dry spells. Mulch around the base to conserve moisture.

Planting & Growing Tips

• Optional: soak seeds in room-temperature water for up to 24 hours to speed germination.
• Start seeds indoors 8 weeks before the last expected frost; sow ¼ inch deep in organic seed-starting mix.
• Maintain 80–85°F (27–29°C) soil temperature; use a seedling heat mat. Germination: 1–4 weeks.
• Harden off gradually before transplanting outdoors after all frost danger has passed.
• Container growing: 5-gallon pots or larger; suitable for patios and small spaces.

Harvest Tips

• Harvest at the brownish-black to reddish-brown stage for peak flavor and heat.
• Excellent roasted, dried, or used fresh in Mexican-inspired salsas and sauces.
• Use garden scissors to cut from stems. Pick regularly to encourage continued production.