Chimayo Pepper Seeds – New Mexico Heirloom Red Chile | Medium Heat (Capsicum annuum)

Chimáyo is one of New Mexico’s most celebrated heirloom chiles — a Capsicum annuum grown for generations in the Chimáyo Valley of northern New Mexico. Thin-skinned pods reach 6–7 inches long and deliver a flavor profile unique in the chile world: first sweet, then building to a warm, medium heat. Hand-selected over hundreds of years for exceptional red chile flavor, Chimáyo is the essential ingredient in authentic New Mexican red chile sauce, enchiladas, and burritos. Also prized for drying and crafting traditional decorative ristras.

Variety Details

• Species: Capsicum annuum
• Origin: Chimáyo Valley, Northern New Mexico
• Pod Size: 6–7 inches long; thin-skinned
• Flavor: Sweet first, then warm medium heat
• Heat Level: Medium — 4,000–5,000 Scoville units
• Days to Maturity: 75 days
• Type: Heirloom | Open-Pollinated | Non-GMO
• Best Use: Red chile sauce, enchiladas, burritos, drying, ristras

Starting Seeds

• Start indoors 8 weeks before warm nightly temperatures arrive
• Sow ¼ inch deep in sterile seed-starting media
• Germination temperature: 85°F bottom heat — heat mat required
• Germination time: 7–21 days
• Provide bright light and keep media moist at all times
• Transplant into pots once seedlings have 6 true leaves
• Plant 30 inches apart in rich, well-drained soil or into 5-gallon containers

Growing Tips

• Full sun; fertile, well-drained soil
• Water consistently; mulch around base to retain moisture
• Feed with compost tea every 2–3 weeks during early growth
• Allow pods to remain on plant until almost fully red for best flavor
• Thin-skinned pods dry quickly in the sun after harvest

Harvest

Harvest at green stage for fresh use, or allow to ripen to deep red for drying and red chile sauce. Cut with scissors to protect stems. Dry harvested pods whole in full sun for traditional ristras.