30 plus seeds and free shipping! At 5,000-8,000 Scoville, the Puya chile (prounced [POO-yuh] is similar to the Guajillo chile, but smaller and hotter. It is often used more for its fruity flavor, rather than its flesh, which means it is great pureed, mashed or diced, and then made into a sauce. It's flavor profile is a fruity flavor with licorice and cherry undertones that brings to mind wild berries. It may be soaked in water to pull out the flavor, and then the water can be used in your dish. The Puya may be used as a pizza topping, or with meat dishes, such as pork, veal, fish and chicken. Also a delightful flavor to breakfast burritos, casseroles, chutneys, cooked vegetables, dips, enchiladas, salsas, soups and stews.  It is great pureed, mashed, or diced and then made into a sauce If you do not already have this in your garden I highly recommend adding it!

This is a low maintenance plant, easy to grow. Grow Puya chilies in a bed with full sun exposure and well-draining soil. Wait to plant the them until the soil warms to 70 degrees Fahrenheit and all danger of frost has passed. Water them twice a week to a depth of 2 inches. Allow the top inch of soil to dry out before watering again to allow oxygen to reach the roots. Water with the hose nozzle close to the ground instead of spraying from above, since moisture on the foliage encourages fungal infections. Fruit grows to 4 plus inches in length. Harvest after they ripen to a solid, dark red color with little or no green at the stem. They usually start fruiting in about 75 days from transplanting, and you can start picking them while they are still green. Always use a sharp knife or scissors when removing the peppers and leave about an inch of stem attached.