Description
Chilli Name : SANTO DOMINGO PUEBLO
Chilli Species : Annuum
Chilli Origin : New Mexico, USA
Chilli Heat : Medium
Santo Domingo Pueblo is a heritage New Mexican chilli grown for generations by the Kewa Pueblo (formerly Santo Domingo Pueblo) people. It’s part of the traditional Pueblo chilli group — open-pollinated Capsicum annuum types adapted to the dry, sunny highlands of the American Southwest. These chillies hold deep cultural importance, used in both food and ceremony across the region.
Pods are slender, tapering, and 10–12 cm long, ripening from green to deep red. The flavour is earthy, rich, and slightly smoky, with a medium heat between 10,000–20,000 SHU. The balance of sweetness and spice makes it ideal for drying, roasting, or making sauces — particularly the traditional New Mexico red chilli sauce.
Plants are strong and upright (60–90 cm tall), adapted to arid conditions with good drought tolerance. They produce heavy yields in full sun and can be dried easily for long-term storage. This variety remains a staple among seed conservationists preserving indigenous chilli lines.
Seeds germinate best at 26–30 °C, sprouting within 10–21 days. Plants mature in 90–100 days, with excellent results in warm, dry climates or greenhouses.
