Puya Chili Hot Pepper Seeds – Mexican Guajillo-Type (Capsicum annuum)

Puya Chili Hot Pepper – Mexican Guajillo-Type

Capsicum annuum | Annual | Origin: Mexico

The Puya (also spelled Pulla) is a flavorful Mexican chili closely related to — and often compared with — the Guajillo, but notably hotter. Starting at 5,000–8,000 SHU and intensifying up to 15,000 SHU as fruits ripen on the vine, Puya offers a bright, fruity heat with excellent culinary versatility. A staple in Mexican sauces, salsas, and traditional dishes, it can substitute for most dried chilies in regional Mexican cooking. Its flavor and heat profile sit comfortably between a serrano and a guajillo, making it a versatile workhorse chili for both fresh and dried applications.

Plant Details

• Species: Capsicum annuum
• Type: Mexican Hot Chili (Puya / Pulla)
• Origin: Mexico
• Heat Level: Medium-Hot – 5,000–15,000 SHU (increases with vine-ripening)
• Comparison: Hotter than Guajillo (2,500–5,000 SHU); similar to Serrano range
• Growing Environment: Garden, raised bed, or greenhouse

Safe Handling

Wear gloves when handling seeds and fruits. Wash hands thoroughly even after removing gloves. Avoid touching eyes or sensitive areas.

Soil & Water

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

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; transplant outdoors once nights stay above 55°F (13°C).
• Container growing: 5-gallon pots or larger.

Harvest & Culinary Tips

• Harvest at full maturity for peak heat — the longer on the vine, the hotter the fruit.
• Use fresh in salsas and Mexican-style sauces, or dry whole for use as a substitute for guajillo chile.
• Use garden scissors to cut cleanly from stems; pick regularly to encourage continued production.