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Hot Pepper 'Chimayo'

Capsicum annuum

Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Chimayo
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18-24 in. (45-60 cm)


18-24 in. (45-60 cm)

Sun Exposure:

Full Sun

Heat (Pungency):

Mild (1 to 1,000 Scoville Units)

Moderate (1,000 to 5,000 Scoville Units)

Fruit Shape:


Fruit Size:

Medium (4" to 6" in length)

Fruit Color:

Green changing to red

Disease Resistance:

Unknown - Tell us

Seed Type:



Fresh (salsa, salads)



Other details:

Unknown - Tell us

Soil pH requirements:

5.6 to 6.0 (acidic)

6.1 to 6.5 (mildly acidic)

6.6 to 7.5 (neutral)

Propagation Methods:

From seed; sow indoors before last frost

Seed Collecting:

Allow unblemished fruit to ripen; clean and dry seeds

Properly cleaned, seed can be successfully stored

Days to Maturity:

Mid (69-80 days)

Foliage Color:

Unknown - Tell us

Bloom Characteristics:

Unknown - Tell us

Water Requirements:

Average Water Needs; Water regularly; do not overwater

Where to Grow:

Can be grown as an annual


This plant has been said to grow in the following regions:

Ceres, California

Westbrook, Connecticut

Sioux Falls, South Dakota

San Marcos, Texas (2 reports)

Ogden, Utah

Gardeners' Notes:


On Aug 4, 2014, DonShirer from Westbrook, CT (Zone 6a) wrote:

Pleasantly mild spiciness. Relatively thin wall. Grew two of these in 1.5 gallon containers, and each have produced 3 peppers so far (two ripening by August 1) plus a few more flowers, so there might be more later.


On May 31, 2014, cactusman8 from San Marcos, TX (Zone 8b) wrote:

I like them picked red-ripe and eaten fresh with a meal. They have a really delicious sweet-hot flavor.I haven't dried any yet but that's on the agenda for later on in the season. I' m enjoying the fresh ones way too much right now. My plants produced red-ripe pods 69 days from transplanting into earthbox.


On Jul 20, 2013, donnyczech from Sioux Falls, SD (Zone 4b) wrote:

Healthy small to medium sized plant with medium prolific production. Pods turn red when ripe. We dry and use the powder to flavor cooked food like steaks and salads. It has a pretty good flavor. We got the seeds from New Mexico and grow them in South Dakota. I recommend this cultivar.


On Feb 27, 2012, kevinitis from Ogden, UT wrote:

I obtained these seeds from Sandia Seed Companies, "Peppers of the World" seed package. I do not know if these are the same genetically as the strain grown in Chimayo mexico. Technically, a chili cannot be called a Chimayo if it is not grown there, but I would not be suprised to find out that these were genetically the same type. I grew these chilis in 2011 with good results. The plants were less rigid than other pepper plants I have grown but produced lots of 5-4 inch chilis with thin walls but very good flavor. They are a good chili for drying which is what I did with them. I used the dried pods to make a good chili colorado sauce. The sauce was sweeter, more complex and a little less spicy than sauces created from the dried guajillo peppers widely available in stores.


On Nov 16, 2004, Farmerdill from Augusta, GA (Zone 8a) wrote:

A NuMex type named after the town of Chimayo. It is hotter than the usual Anaheim or NuMex varieties but mild by normal standards. It grows about 5-8 inches long and it can be picked green for stews or salsas. It can be dried and ground for red chile powder. It is also widely used for ristra's.