Espanola Nativo

This pepper is a classic traditional chile grown for generations near the Rio Grande and watered from ancient acequias winding down from the Sangre de Cristo mountains to the east. Espanola was the first Spanish colonial settlement in New Mexico, predating Santa Fe. Our farm is just south of town in a area known as San Pedro. The chile averages 6 inches in length and is medium hot, somewhere between the Chimayo and Hernandez chile. It does well here, of course, but is probably widely adaptable. Seed originally from Denise Coons