Seed Starting, New Mexico Chiles (Capsicum annuum)

I have been a Chile eater for 30 years or so, and learned to love them in Texas and Mexico. When I came to New Mexico I was immediately enchanted by New Mexico green and red chiles.

I stopped at a road stand for one of our local farms and bought a ristra of beautiful red chiles.  I don’t remember the name, but will drive that way again and write it down.  They are the best dried chiles I have eaten.  I have no idea why,  something in our soil?  In any event, I saved all the seeds from that ristra.  Last year I only grew a couple plants and ate all the chiles green.  This year I plan to freeze some green chiles and let some dry as red chiles.  Today I started 24 plants in my pots and will have to plant everywhere.

 

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About rebeccatreeseed

I am a naturalist raised by naturalists. Treeseed is my earned name, while Rebecca is my birth name. I am of Northern European descent, with a quarter Irish.quarter thrown in. I suspect I was a product of northern invaders into Ireland into Ireland. but hard to say since DNA disproved the family story about Apache blood! I have found some odd ancestors to replace them. Last year I bought 5 acres of pinyon-juniper forest on the side of a mountain in Santa Fe County, New Mexico. I am fulfilling a lifetime dream of a cabin in the mountains and a food forest that will feed me and local wildlife. I want to share this new phase of my life with others that might be interested.
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3 Responses to Seed Starting, New Mexico Chiles (Capsicum annuum)

  1. Helen says:

    That’s going to be a lot of chillies 🙂

  2. Pingback: Seed Starting, New Mexico Chiles (Capsicum annuum) | treeseeddreaming – WORLD ORGANIC NEWS

  3. Helen
    I wish! I would freeze a lot of green ones and dried a bunch of red ones. They are very nutritious! I could certainly get a year’s worth in Texas, but if this summer is warm, I might. So far I don’t get as many per plant. I swear this time I won’t eat them all fresh from the plant! I can’t get them adapted if I don’t let some ripen on the plant. They aren’t very hot, but the flavor is heaven. I like Serrano peppers, which are hot.

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