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CloseThis dual-purpose chile starts out mirasol-style when fresh, offering a fruity, mild-medium kick, and then transforms into guajillo when dried—deep burgundy pods with excellent dry weight, perfect for sauces, rubs, or powder. Vigorous plants yield 6.5"–8" tapered fruits at 2,500–5,000 Scoville. Whether roasted, ground, or simmered, Durango brings smoky depth and dependable performance to your garden and your kitchen.
| Coverage | This packet yields approximately 12 plants when started indoors. |
|---|---|
| Row Spacing | 24" ‒ 36" |
| Seed Depth | 1/4" |
| Seed Spacing | Start indoors |
| Thinning | Start indoors, plant seedlings 18" ‒ 24" apart outside |
| Germination | 10 – 25 Days |
| Start Indoors | RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°‒90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: Can also sow in late summer for fall/winter crop. |
| Direct Sow | For mild climates only: 2 to 4 weeks after your average last frost date, when soil temperature is at least 70°F. |
| Special Sowing | Pepper seed germinates best in very warm soil. Either use a heat mat under your seed starting tray or place tray in a warm room. Do not overwater, but keep soil just slightly moist. Make sure the potting containers are big enough that the plants’ roots will not be constricted; if seedlings become rootbound, the plants’ growth may be stunted. |
| Growing & Harvesting | Harvest when peppers are bright red, 6.5"–8" long and 1.5" wide. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers. |
