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Sandia Seed Company

Chimayo Chile Seeds

Chimayo Chile Seeds

Regular price $ 2.49 USD
Regular price Sale price $ 2.49 USD
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Chimayo - An heirloom chile grown for generations in the Chimayo Valley of northern New Mexico. This native strain has fantastic red chile flavor. At first it tastes sweet and then medium hot. Its great flavor is the result of hand selection over hundreds of years. The Chimayo red chile sauce is easy to make and delicious on enchiladas and burritos.

Allow the chiles to remain on the plant and mature until almost completely red. The thin skinned pods are 6" -7" long and after harvesting will dry quickly in the sun. Capsicum annuum (75 days) Heirloom - Open-pollinated - Non-GMO

Heat Level: Medium  Scoville 4,000 - 5,000

~ Packet contains 30 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5 gallon containers. Harvest chiles when they are green. If left on the plant a couple more weeks, the chiles will turn red at full maturity.


All of our seeds are GMO-free.

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Customer Reviews

Based on 29 reviews
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(25)
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L
Leona Martinez

They were duds. No good the hatch is growing bu5 not 5he chimayo seed
I was going to call you and let you know…Leona Martinwz

M
Marcus Carlson

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!

P
Peggy Stenglein
Perfect chile pepper

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!

D
Dan
Chimayo review

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.

B
Becky
Bigger that the others

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!

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