Chimayó

Description

CHIMAYÓ PEPPER (Capsicum annuum)

Transplant | Mid–Late May | Annual

Chimayó peppers are a treasured heirloom from northern New Mexico, traditionally grown in the Chimayó Valley and prized for their rich flavor and cultural significance. These slender, curved peppers mature from green to a deep red and are most famously dried and ground into a distinctive, flavorful chili powder.

Unlike many hot peppers, Chimayó peppers are valued as much for their earthy, slightly sweet flavor as for their heat. They are ideal for drying, roasting, and incorporating into sauces, stews, and traditional Southwestern dishes.

Highly productive and well-suited to warm climates, Chimayó pepper plants produce abundant harvests of flavorful peppers throughout the summer.

Growing Details

Spice Level: Medium
Scoville Heat Units: 4,000–6,000 SHU
Harvest: Harvest green for a milder flavor or allow to fully ripen red for drying and deeper taste
Plant Spacing: 2 ft
Sun: Full sun
Cold Tolerance: Warm-season crop; plant after danger of frost

Garden Companions

Best planted with:
Basil, tomatoes, onions, carrots, oregano

Benefits:
Companion plants attract beneficial insects and support healthy garden growth.

Avoid planting near:
Fennel, which may inhibit pepper growth.

Pro Growing Tips

• Allow peppers to fully ripen red for traditional drying and grinding
• String peppers together to air dry (ristras) for authentic use
• Excellent for chili powders, sauces, and roasting
• Thrives in warm soil and full sun conditions

Health Highlights

Vitamin-rich peppers
Chimayó peppers provide vitamins A and C along with beneficial antioxidants.

Capsaicin benefits
Moderate heat may support metabolism and circulation.

Antioxidant support
Contains beneficial plant compounds that support overall wellness.

Pre-order now for productive summer transplants ready for planting after the last frost.