Hot peppers are perhaps the most used international vegetables. Fast growing annual that grows best in drier, warmer climates. Fruits are dark green, ripening to red, and thick skinned, with a blunt end about 2" (5 cm.) long when mature. Taste is very hot, especially when seeds are left in. Non-genetically engineered seeds.
Culture: Start indoors a month before last frost date and transplant to fertile, well tilled soil 18"-24" (45-60 cm.) apart.
Tip:Lay black plastic mulch, cut 6" (15 cm.) holes for pepper transplants, or sow seed outdoors after all danger of frost has passed.
Harvest: 75-85 days.
Uses: Adds zest to sauces, salads, soups, stews, dip, and dried seasoning. Pickle or thread on string and dry when ripe for a colorful, edible ornament.
Planting depth: 1/4" (6 mm.) Seed spacing: 2" (5 cm.) Spacing between rows: 24"-30" (60-75 cm.) Days to germination: 14-21 Spacing after thinning: 18"- 24" (45-60 cm.) Days to maturity: 75-85
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