Peperoncino Aji Puya BIO (Capsicum annuum)

Peperoncino Puyeya o Puya (Capsicum annuum): From our latest research trip to Mexico, more specifically to Michoacán, comes this excellent chili pepper, easy to grow, easy to preserve, and highly productive.

A traditional Mexican variety closely related to the better-known Guajillo, the Puya is characterized by its greater heat and smaller size. Originally from the central valleys of Mexico, its name derives from Spanish and means “point” or “sting,” referring both to the elongated, pointed shape of the fruit and to the sharp bite of its heat, which ranges from 5,000 to 8,000 Scoville Heat Units (SHU).

Historically, this variety was selected and cultivated by Mesoamerican peoples for consumption in its dried form. Natural drying concentrates the essential oils, giving the pods a dark crimson-red color and developing an aromatic profile with fruity notes reminiscent of cherries or berries, accompanied by a subtle underlying acidity.

In cooking, Puya peppers are used dried and rehydrated to add fruity heat without overwhelming a dish with extreme spiciness.

A traditional recipe is Salsa Taquera, prepared by briefly toasting 5 dried Puya peppers, with the seeds removed, in a pan, then blending them with 4 boiled tomatillos (Mexican green tomatoes), one raw garlic clove, half a white onion, and salt. The result is a tangy, spicy sauce that pairs perfectly with tacos and grilled meats.

Another classic preparation is pork stew in red sauce. The Puya peppers are soaked in hot water and blended with garlic, cumin, and Mexican oregano to create a thick sauce in which previously browned cubes of pork are slowly braised until deliciously tender.

In the garden, the plant grows into a vigorous, compact bush reaching an average height of 60–80 cm (24–31 inches). Despite its relatively small size, it is extremely productive and highly tolerant of intense heat. Thanks to its particularly dense foliage, the leaves effectively protect the pods from sunscald. Its compact growth habit also makes it especially well suited to container gardening.

The fruits are approximately 7–10 cm (3–4 inches) long and very slender. They grow pointing downward and ripen from bright green to dark red in approximately 80–90 days after transplanting.

Puya peppers were selected for drying, so hang the pods in the sun to preserve them throughout the winter.