Rare, rich-flavored early pepper.
Ancient heirloom from the mountains of New Mexico,
this pepper is not meant to be very hot-it's the sweet, complex, ultra-flavorful base for chili powder and enchilada sauce. Hotness: 1.
Early ripening for dependable crops in the North and mountain areas; our seed was grown at 3000 ft in the foggy Coast Range. Chimayo dries easily, great to string in ristras for gifts or your own kitchen.
BOTANICAL NAME: Capsicum sp.
Cultivation similar to tomato. Start seeds indoors about two months before last hard frost. Overwatering in flats may cause damping off or fungus. Transplant seedlings 12" apart into a sunny area when soil is warm and nights are above 50F. Protect from cutworms. Responds to calcium, phosphorous (bone meal), and magnesium. Water deeply and seldom, letting the soil surface dry out a bit. Harvest when deep red, slice open to dry. A coffee mill works to grind into chile powder.
GROW BIOINTENSIVE® CULTURAL INFORMATION: H/Matures 9-12/Harvest up to 17/Yield fresh 36-197, hot dried 5-20/Spacing 12"
ADDITIONAL INFORMATION : easy to grow and tolerates hot weather
Grown by ours truly Jason Menesini.