Chimayo Chile Seeds

I've loved seeing the long red Ristras in New Mexico so I gave these a shot this year in Oregon. They are early maturing and so flavorful. They also are great for bright red hot sauce. Definitely growing these again.

Plants were quite bushy and full of peppers. Great flavor. Made a wonderful little Ristra with some of the later harvested peppers. Will continue to grow these yearly.

Unsurprisingly this variety grew really well and was very productive in New Mexico! Thanks so much for carrying this variety - and so many other hard to find, tasty peppers!

I've always wanted to grow my own chile and make ristras, I love that they are both decorative and functional! So this past summer I grew your seeds, they germinated quickly in my Aerogarden seed starter tray – and grew into robust plants with lots of pods. I planted mine in 5 gallon pots and they did very well. In the last few weeks I've picked them and strung them into a small Ristra. while my Ristra is not as big as the ones you see at the store, it's still super cute and I can't wait to use the chiles to make enchilada sauce this winter. I am going to try to grow a lot more plants next year so I can make an even bigger Ristra. :) Thank you for the excellent seeds.

I heard about these on NPR – and want to grow them in our garden – I've purchased dried/powdered Chimayo chile before but never have grown them so can't wait to have them fresh! I hope they'll grow well in our Colorado garden. Thanks for the fast shipping, we're excited to grow our own Chimayo chiles!

The Chimayo’ seeds aren’t sprouting as robustly as the green and red Hatch pepper seeds. I hope they continue to grow. Here in NW Montana, the plants won’t go outside until mid-May!

This is the perfect chile pepper with heat, but pleasant heat, not set you on fire heat! Perfect to eat fresh or dry. Pretty, prolific, and perfect!

The Chiymayo pepper might be the second best pepper in New Mexico, however it is more versatile when dried. It makes a fantastic red enchilada sauce. Add it to your tacos and red chili. You can't go wrong when you grow this remarkable pepper. I've been growing this for over 7 years now.

I'm excited to try these for chile once they dry! These are bigger and less smooth than the Chimayo I've been growing for the last few years, also a bit less hardy. I'm interested to see how the flavor compares! I've always loved my Sandia chile!

I have been growing Chimayo chilies for the past 3 years. I was turned on to this variety from a work friend after she had been in Chimayo NM on a vacation. I have been growing Chilies for the last 20 years and I am an accomplished cook. This is perhaps the best Chile I have ever tasted. Friends and family love it. Five Stars.....

Mike

This summer my Chimayo plants did very well. They were the first to produce fruit and ripened early. They have great rich flavor and will be a main component of my hot sauce this year. I will be increasing the number I plant next year.

We first grew chimayo 5 years ago, and made hot sauce and dried powder. Each year I intend to try something different but keep coming back to chimayo. It’s just the best. Plants are slow to fruit but prolific and reasonably hardy, fruit holds well under refrigeration while I eventually get around to processing it.

I've now grown chimayos for two years, and they're my new favorite for dehydrating. Although they may be a landrace variety grown in New Mexico for generations, they grow just fine in Iowa! Four plants give me more than enough dried red pepper to last all year. They're thin skinned so they dry quickly, and when ground make for a chile powder with amazing red pepper flavor with low heat.
They don't really grow 6-7 inches long as advertised above, more like 3-4 inches, but that's really just nitpicking over the description, and not an issue with this particular chile.

These did very well, starting to turn red (started from seed in March indoors). Only problem is the ones close to the soil start to rot from the tip - not sure if it's from water splashing on them? If they're sensitive to getting wet hope they survive the Sept rain, fingers crossed.

but I have problems in the chili I found worms ,what should I do please tell me if there is anything I can do to prevent
Them from this diseases.

Thanksforyour cooperation.

Literally had to bring my ristra indoors as there were too many neighbors looking at them.

Love these ristras....

Made fermented hot sauce with these, it's incredible. Added some sweet red peppers too. Also great dried, beautiful orange/red chili powder.

do you have cataloge

Rick spinks
13801 cr 1410
Wolfforth texas
79410

The Chimayo chile plant germinated well, transplanted easy, and started blooming when it was about 4-6” tall. I kept pinching off the buds because I didn’t think it was big enough yet. It survived an aphid attack, a cold spell, and the super hot month of June in west TX. I only grew one at first, but after tasting the first roasted green chile I decided to grow 6 more. This is one amazingly prolific variety. I haven’t let them turn red because they’re too good roasted in the green stage. I’m the fall I’ll let them turn red and make chile powder. The flavor on these bikes are the most pronounced chile flavor of any I’ve grown. Try them.

better than hatchpeppers

better than hatch

All my variety of pepper seeds germinated and produced peppers, the chimayos are turning red already.

Four months ago I started 20 seeds in a tent under LED lights. Seventeen seeds germinated and grew into nice 3 inch seedlings. After a couple of months in small pots they’re in the ground. Each plant has peppers ranging from pea-sized to about 3 inches.

Yeah, I’m happy.

As you can see from my previous review that about my packaging issue with seed amounts and I have to say I have already received a response from customer service remedying the situation 10/10 customer service and my other seeds from them are sprouting strong with high germination rate on their yellow bhut jolokai (ghost peppers) planted have the seeds and so far 4 are super quick in starter greenhouse

So excited to finally find some Chimayo chili seeds , super fast shipping and a very friendly and helpful staff . I just started 30 of these plants today and can’t wait to get them in the ground .

I've grown Chimayo 2 seasons 2019 & 2020. Had great success. Good germination & good yields. Tasty pepper, I've used fried, sauces & dried. I'm growing in Madison, WI zone 5a.

Great plant for container growing. Produced well and thin skinned enough to dry quickly for chile powder. Will grow again.

I've found that Chimayo peppers are very prolific and make the best chili powder! I'm in Minnesota and two plants produced enough peppers in 2020 to fill a jar equivalent to a 2.75 oz store-bought bottle of finely ground chili powder. I find it adds a deliciously mild flavor to dishes, unlike Ancho or other similar peppers that add heartburn inducing heaviness. It''s my first choice for chili powder!

Thanks for these great Chimayo seeds, they all sprouted quickly again this year (they were the first of all the peppers to germinate). Last year's plants were bushy and they seem to like to sprawl. The plants all had lots of chiles. My new favorite chile to grow!

Nice looking productive plants, these were the tallest chile plants in our garden this year of all the varieties we planted. They were also very prolific and produced Chimayo chiles nearly all summer long, so we were adding them to recipes and salsas all season and also had lots to dry to make into hot pepper flakes at the end of the season. I will grow these every year now!