Guajillo chili pepper seeds non-gmo Mexican heirloom HOTT SAUCE MULTI USE CHILI

Description: Quick note: My seeds are grown, harvested and selected by me. I start ALL of my seedlings/transplants, so you know there are no chemicals, pesticides, insecticides, or harsh commercial fertilizers used in the products I produce. I use organic fertilizer, compost, and red worm castings, that's it! I do not buy foreign seeds or seeds that are out of date. I have been growing these varieties for years and they are proven winners. You will not be dissapointed. NON-GMO HEIRLOOM VEGETABLES JUST TASTE BETTER! MADE IN USAGUAJILLO hot chili pepper seeds, heirloom, open-pollinated, non-gmo. 10 seeds per packet. GUAJILLO CHILIES have a fantastic hot flavor, are a green which turns bright red, with a tapered bottom. Very productive. It has performed amazingly well for me in the high desert frontier at 4100 feet. My growing season is sometimes very long (May-November) and other years it can end in early September. No matter, this variety puts on a ton of fruit and does very well regardless of length of season. Very productive chili. Great flavor and sleek appearance. Great in sauce, roasted, dried, or added to salsa. Back in 2010 I bought my first assortment of heirloom seeds, off ebay actually, from Blue Ribbon Tomatoes. Unfortunately, they are no longer selling heirloom tomato seed, boo! Anyway, I bought 100 or so varieties and have been growing them out ever since. I've also acquired many open pollinated hot pepper varieties since then. One of the hot peppers I've continued to grow, that has been a favorite, is the GUAJILLO CHILI PEPPER. Plants are about 20" tall and yield a continuous harvest all season long. This makes great chili flakes and chili powder. PLUS...Growing chilies and peppers had been something I'd always wanted to do since I started gardening 24 years ago, wow it's been a while. Anyways, my pepper plants usually sucked with like 2 peppers. I've since discovered many chilies like GUAJILLO CHILI PEPPER, which grow well, put on lots of foliage, and put on a ton of fruit. I get enough to eat and to save seed from. If they do not perform well for me, I do not sell them to you. Guajillo chiles, Capsicum annuum, is the dried version of the Mirasol chile. Pronounced “wha hee oh”, which translates to "little gourd" for the rattling sound the seeds make when shaking the dried pods. Guajillo Chiles are the second most popular chile in Mexico surpassed only by the Ancho chile. While Guajillo chiles may not be a staple in your pantry they are absolutely worth seeking out, these leathery, dark reddish brown chiles are ideal for dishes where one doesn’t want to overpower other flavors. Guajillo chiles look very similar to the harder to find Puya chiles which tend to be a bit smaller and pack more heat (5,000 to 8,000 Scoville Heat Units). Puya chiles are used by chefs of authentic Mexican cuisine who are searching for a little bit more unexpected kick. If you like your chiles on the slightly sweeter side, then you will find the Guajillo Chile an excellent pepper to experiment with in your kitchen. It has surprising range and a heat most everyone can enjoy. Here is a nice simple salsa recipe using these GUAJILLO CHILIES... a mild dried chile with a complex fruity flavor.Ingredients16 guajillo chiles4 cloves of garlic1/4 cup chopped cilantro4 cups of water2 tablespoons cooking oilSalt to tasteInstructions Remove the stems, seeds, and veins from the chiles. Discard.Peel the cloves of garlic.Chop the cilantro. You can use the stems.Put all the ingredients in a saucepan.Add just enough water to cover the ingredients, about 4 cups.Bring the water to a boil then reduce the heat to low.Simmer for 1 minute then turn off the heat.Allow the ingredients to soak for 15 minutes. The dried chiles will reconstitute in this time.Pour all of the ingredients including the soaking water into the blender.Blend until smooth, about 2 minutes. Add a little water if needed to blend.Strain the mixture back into a bowl. Discard the paste that remains in the strainer.Heat 2 tablespoons of cooking oil in your saucepan over medium heat then add the strained salsa.Turn the heat to low.Simmer the salsa for 30 minutes until it thickens. The salsa will darken in color during this time.NotesThe flavor of the salsa will deepen if you let is rest for a few hours before serving.If you find the salsa to be too bitter for your tastes, add 1 tablespoon of sugar to reduce the bitterness.This salsa freezes well. Portion it in freezer bags and it will keep for up to 2 months in the freezer.Benefits of hot peppers...Hot peppers may help lower blood pressure and high cholesterol, and that's good news for your heart. The health benefits come from capsaicin (pronounced kap-say-sin), the same compound that makes chili peppers like cayenne, jalapenos, and habaneros so hot. Eating peppers in the capsaicin family can benefit you because they play a role in digestive health, cardiovascular health and in long-term cancer prevention. Peppers have a lot going for them...They're low in calories and are loaded with good nutrition. All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 1.5 times more vitamin C. INCLUDES BASIC GROWING INSTRUCTIONS A quick note on my seed saving system... All seeds are fermented, strained, washed, dried, and stored at 34 degrees f until you purchase them. I have been saving seed for 7 years and this is the step by step process I use every year and I'll tell you, my germination rates are amazing! a quick note on seed storage... I feel through my experience the best way to store your seed is in the refrigerator. Some vegetable varieties produce seed that remains viable for many years (tomatoes) and others produce seed that does not store well under any conditions (onions). I believe seed stored under refrigerated conditions could last 10 years or more. I have just planted some ACE 55 seeds from 2000 this last summer 2017. They did great! Germination rates were in the 90% range and these seeds had been sitting in a box in my garage for the past 17 years! I have some of that seed available now listed as Marlboro Ace 55. GET SOME! At Frontier Farms, we specialize in many varieties of Heirloom tomatoes, peppers, plus many other vegetable varieties. WHAT IS AN HEIRLOOM? Heirloom plants are grown from seeds that have been handed down thru generations, saved from year to year, some varieties dating back hundreds of years. Many made the migration from Europe and the East with the immigrants coming to the USA. The seeds are never cross pollinated and so they remain true to their particular characteristics. Heirloom tomatoes come in all colors, shapes, and sizes ? Reds, Pinks, Yellows, Orange, White, Green, Striped, and Black. Ranging in sizes of cherry and grape to large grapefruit size, meaty, or juicy. WHY HEIRLOOM? These tomatoes and other vegetable varieties are more natural, they are non GMO (genetically modified). They do not have as long of a shelf life as store bought tomatoes/vegetables, but that is what makes them special. They have a real fantastic tomato flavor not found in grocery store offerings. These tomatoes/vegetables are indeterminate (they grow all season, they flower all season and they produce tomatoes all season. They don?t stop until frost. Once heirloom tomatoes and vegetables are picked, they do not have a long shelf life as hybrids but they more than make up for any shortcomings in flavor. This is true for all heirloom vegetables.Please see my other listings and my store for more great varieties and thank you!

Price: 3.99 USD

Location: Reno, Nevada

End Time: 2024-09-18T00:08:45.000Z

Shipping Cost: 0.99 USD