Start seeds inside 8-10 weeks before last frost. Seeds are slow to germinate and need warmth. Transplant seedlings 12-16 inches apart. Grow only one variety at a time, or isolate flowers by covering branches with cloth bags tied loosely at the bottom, or cover plants with cages made from window screen over a frame. Allow pods to ripen and mature on the plant.
Chiles turn red or dark brown when mature.
For best seed results, pods should be shriveled and almost dry. Wear gloves, and take care not to touch your eyes when removing seeds from hot chiles or chiltepines. A pasilla chile type from Mexico, the medium-hot fruit matures to dark brown. Dried pods are used in sauces like moles adobados. Fresh fruits are called chilacas.