Pima Bajo Pepper is a fiercely hot cultivar of Capsicum annuum with deep roots in the Lower Pima region of Sonora, Mexico. Collected in 1991 directly from indigenous farming communities near the Rio Yaqui, this variety carries the agricultural heritage of the Pima people into contemporary gardens. It's a genuine heirloom, preserved by Native Seeds/SEARCH, and it delivers serious heat for gardeners who want authenticity alongside intensity.
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Moderate
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High
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This pepper comes from a living tradition of Pima agriculture spanning generations. Collected in 1991 from the Lower Pimas themselves, it represents not just a plant but a cultural practice, grown for decades in the arid lands of Sonora. The heat level here is no minor detail: it's described as very hot, making this a serious choice for anyone building genuine southwestern flavor into their garden.
As a very hot pepper, Pima Bajo is used in traditional southwestern and Mexican cuisine where intense heat and complex flavor are valued. It would be suited to hot sauces, chile pastes, dried preparations, and any dish where serious capsicum heat is central to the flavor profile.
No timeline data available yet for this variety.
Sow seeds indoors 8 to 10 weeks before your last expected frost date. Plant seeds 1/4 inch deep in moist seed-starting mix kept at 70 to 80 degrees Fahrenheit. Germination typically occurs within 7 to 14 days. Keep seedlings under grow lights or in a bright window, maintaining consistent moisture as they develop.
Harden off seedlings gradually over 7 to 10 days by exposing them to outdoor conditions in increasing increments. Transplant outdoors only after all frost danger has passed and soil temperature has reached at least 60 degrees Fahrenheit; ideally wait until it's consistently 65 to 70 degrees. Space plants 18 to 24 inches apart in full sun. Handle seedlings gently, as pepper roots are sensitive to disturbance.
Harvest peppers when they reach full size and have developed their characteristic color, which typically occurs 60 to 90 days after transplanting, depending on your growing season length and heat. Peppers can be harvested green or left to mature fully on the plant for deeper color and concentrated heat. Use a sharp knife or pruners to remove peppers, leaving a short stem attached; pulling by hand can damage the plant. For the most intense heat, allow peppers to fully mature on the plant.
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“Pima Bajo Pepper was collected in 1991 from the Lower Pimas near the Rio Yaqui in Sonora, Mexico, by Native Seeds/SEARCH, the Arizona-based nonprofit dedicated to preserving crop diversity of the Southwest and Mexico. This wasn't a modern breeding project but an act of preservation, documenting and saving a pepper that had been cultivated by Pima farmers in this region for generations. By collecting seed directly from indigenous growers, Native Seeds/SEARCH ensured that this variety and the agricultural knowledge embedded in it would remain available to gardeners and farmers committed to maintaining Southwest food traditions.”