The Acoma Pueblo Chile Pepper is a heritage landrace Capsicum annuum variety native to Acoma Pueblo in New Mexico. It offers a mild to medium heat with rich depth, fruity and nutty tones, and thick flesh that ripens from green to red. Ideal for roasting and traditional Southwestern dishes, it embodies ancient Puebloan agricultural traditions.
The Acoma Pueblo Chile Pepper, also known as the Acoma Pepper, is a heritage landrace chile cultivated by the Puebloan people of Acoma Pueblo in New Mexico for hundreds of years. This variety stands out for its consistent size and shape, typically measuring 4 to 8 inches in length and about 1.5 to 2 inches in width, with thick flesh that turns from vibrant green to deep red upon maturity. It delivers a mild to medium heat level ranging from 5,000 to 15,000 Scoville Heat Units, accompanied by a distinctive flavor profile featuring rich depth, fruity and nutty tones, and a lightly flavorful pungency. Perfect for roasting—whether green or red—it enhances salsas, stews, roasted meats, sauces, and traditional dishes like tamales. The plants grow vigorously to 2-4 feet tall, producing heavy yields that may need support. As part of the ancient agricultural heritage of one of North America's oldest settlements, this pepper embodies the unique terroir and cultural significance of the Acoma Pueblo region.
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The Acoma Pueblo Chile Pepper is an ancient landrace cultivated for centuries by the Acoma Pueblo people in New Mexico. Acoma Pueblo, also known as Sky City, is the oldest continuously inhabited community in North America, with origins dating back to around 1150 AD. These peppers have been grown on the high sandstone bluffs of the pueblo for generations, contributing to traditional Native American cuisine.
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