Description
Chilli Name : JEMEZ PUEBLO
Chilli Species : Annuum
Chilli Origin : USA (New Mexico – Jemez Pueblo)
Chilli Heat : Medium
Jemez Pueblo is a traditional Native American chilli variety originating from the Jemez Pueblo in northern New Mexico. It’s part of the ancient lineage of Pueblo chillies, cultivated for centuries by indigenous farmers in the high desert region long before Spanish settlers arrived. Known for its adaptability and distinctive flavour, it’s a direct link to the cultural and agricultural heritage of the American Southwest.
Pods are elongated and slightly curved, around 10–12 cm long, ripening from green to deep red. The flesh is firm and moderately thick, with a rich, earthy, and slightly sweet flavour that carries medium heat in the range of 5,000–8,000 SHU. Traditionally, the pods are roasted, dried, and ground for stews and sauces, similar to the Hatch and Chimayo types, but Jemez Pueblo retains a more rustic, heirloom character.
Plants grow 60–80 cm tall, with upright branches and excellent yield potential even in drier climates. This chilli thrives in warm, sunny conditions and performs best in well-drained soil with minimal watering stress — just as it has for generations in the Pueblo fields.
Seeds germinate best at 28–30 °C, sprouting within 10–21 days. Plants mature in about 100–110 days, rewarding growers with both history and heat.
