Durango Guajillo Pepper is a hybrid, mild to medium heat pepper with gourmet flavor that is very popular in Mexican and Latin cuisines. Vigorous plants produce heavy-yields of 7-8″ long peppers that begin green and mature to a beautiful dark-burgundy color. These peppers are excellent for making rich salsa and have a slight heat around 2,500 – 5,000 Scoville units. Durango Guajillo Pepper is most commonly used when dried and ground into a powder. The powder is then used to make sauces, pastes and rubs for seasoning meat like beef, poultry and fish.
Peppers are in the nightshade family along with tomatoes and eggplant. Plants in the nightshade family are susceptible to blossom end rot, which is a result of a calcium deficiency. To prevent or alleviate this problem, apply pelleted gypsum at the base of the plant at bloom set. Peppers do best when transplanted, as the germination time can be longer than most vegetable seed. Peppers grow very well in our heavy-duty seed starting trays. Plants should be started 4-6 weeks before the intended outdoor planting date.
If conditions outside are favorable, transplants may be planted directly from our 162 cell trays. If conditions are still too cold for planting peppers, transplants may be “stepped-up” to 4″ pots to allow more room to grow. Peppers can produce heavy fruits and will require some form of support to keep the plant upright. We recommend using the Florida Weave trellising technique that involves using stakes and twine along the row. This ensures that plants and fruits stay off the ground, reducing the possibility of disease and keeping fruits clean.
Durango Guajillo Pepper Planting Information
Planting Method: transplant
When to Plant: after last frost
Planting Depth: 1/4″
Seed Spacing: 2′
Row Spacing: 3-4′
Days to Maturity: 70
Disease Resistance: Phytopthora Root Rot, Tobacco Mosaic Virus