Pepper, Guajillo (Capsicum annuum), packet of 50 seeds, organic

$2.95

Family:  Nightshade (Solanaceae)

Annual, 100 to 120 days to harvest

~5,000 Scoville Heat Units

(Guajillo Pepper, Chili travieso)—Spanish for “naughty chili.”  Shiny, shaped like giant Cayenne, deep orange-red at maturity and drying to the characteristic transluscent burgundy color of  a good ristra (the traditional string of peppers). As green peppers, they are good for fresh consumption on sandwiches or for pickling.  Once they turn red, they can be used fresh or dried in salsa, hot sauce or Mexican dishes.  In fact, Gaujillos are very popular in Mexico.  Vigorous, high-yielding bushes.   Regular pepper culture.  As with all peppers, these appreciate a long, hot and dry summer for full maturation.
50 Seeds/pkt., Certified Organically Grown

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  1. Richo Cech

    Admin Richo Cech

    More notes specific to these peppers:  Divested of their seeds, the ripe peppers are warm, not hot.  They are full of flavor and may be chopped into a simple rice dish, or beans, or potatoes, or whatever bland food you might have set before you, and they will transform this dish into a savory delight without blowing the top of your head off or making you cry.  I find that the bush stays upright without support, and that the peppers are relatively easy to pick without damaging the bush.  I also find that these peppers are extraordinarily resistant to rot, although as always I try to keep water off of the leaf structure and peppers once they begin to mature. 

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