Hernandez Hot chile pepper

This is the chile traditionally grown just north of here in the village of Hernandez. It is slightly larger than the chile from Chimayo, but similar in flavor and heat. It does very well under a variety of conditions and always produces a great crop. It can be roasted green or you can wait until it turns a brilliant red and can be hung and dried. I was lucky enough to get thinings from a farm in Hernandez one spring. These wonderful chiles have been displaced in the market by the larger hybrid lines grown around Hatch, New Mexico, but they are in a world by themselves as far as flavor goes. You will need a bit longer season than the Nativo (Chimayo land race) - around 85 days to ripe red from the seedling stage. I'll send around 100 seeds in a packet- enough to grow more than a bushel of these peppers by fall.