Chimayo del Norte Pepper

Certified Organic

Capsicum annuum

A deep red, full-bodied New Mexican chile.

Chimayo, a quaint, tiny town in Northern New Mexico, takes its name from a Tewa name for a local landmark, the hill of Tsi Mayoh. Today, the town is well-known as a Catholic pilgrimage destination, and each year, hundreds of thousands of people travel to receive healing from the legendary sacred dirt in the back room of the church, el Santuario de Chimayo. People also flock to Chimayo from near and far for its irreplaceable chiles which, when dried, are integral to New Mexican cuisine. This variety is a deep red chile with a full-bodied peppery flavor and spiciness that is in the same range as a hotter jalapeno. See why this chile is worthy of your worship. 

from $3.99

25 Seeds $3.99 In Stock
75 Seeds $6.99 In Stock

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Pepper seed requires heat to germinate. Sow by late March; they mature later in the season than tomatoes, and to get a good crop of ripe peppers requires an early start. Sow peppers about a quarter-inch deep in soil blocks or plug trays. Give them a good ten to fourteen days to germinate before thinking of giving up on them. Once up, peppers grow quite slowly when young and, again, require warmth to grow quickly. Peppers should not be transplanted until the weather is settled, usually about two weeks after tomatoes go in. Space them about 18" apart. Harvest when fruit turns red. They can be roasted and peeled or, for the most traditional use, dry them in a ristra and then either powder them or rehydrate and blend them for use in sauces and more.

Days to Germination 7-14 days
Days to Maturity 65 days from transplant
Planting Depth 1/4"
Spacing in Row 18" 
Spacing Between Rows 24"
Height at Maturity 18 "
Width at Maturity 6-12"
Sun Preference Full Sun 

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