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6 HOT CHILI PLANTS $10 !
ORDER #GHHP-SPEC
A Combination of six varities of our hot peppers for making the best hot salsa. This selection will offer you a season of hot peppers from mild to very hot!
Chili Culture
Chilis are very similar to sweet bell peppers (Capsicum) but they have a hot fiery flavour instead of the sweet flavour associated with bell peppers.
Position - Make sure your Chili plants are in a position that receives a good amount of light. Chillies should not be in a position where the nightly temperature falls below 12 deg C. Growth will be inhibited if temperatures fall below 15 deg C.
Soil type -Chillies grow well in a well drained, fertile soil. If planting in pots be sure to use a good organic compost that will retain moisture.
Tending - Chillies should be watered regularly to avoid ‘flooding’ them at wide intervals. Watering 2 or 3 times a week so that the soil is damp (not soaked). Overwatering on a regular basis will cause the roots to rot. You will see flowers developing on the plant, leave them on and they will die after a few weeks and chilis will form. Once the plant is producing fruit you can help it along by giving it a small amount of organic liquid fertilizer every few weeks. When the plant is around 6 inches tall you can remove the growing tip, this will encourage the form of the plant to spread out and bar more fruit.
-Early Jalapeño Chile - #GHHP-1.
24-30”. Popular medium-hot variety widely used in the burritos & tamales of Mexico and the Southwest. Thick walled, 3 in. Fruits are typically eaten green but are also excellent ripened to red. Called “Chipotle” when smoked. Three-inched fruit on 2-3 ft. Plant. Full Sun. Moderate Water.
-Anaheim Chile - #GHHP-2.
-24-30 in. Mildly hot pepper is popular for roasting, frying, and stuffing. Also makes a delicious spicy green chile stew. Prolific bearer of 6-8 inch slender fruits. Plant Spacing: 12-18”. Full Sun. Moderate Water.
-Ancho/Poblano Chile - #GHHP-3
- One of the most popular chiles in Mexico. Mildly hot, 4-6 in. fruits are used for making chile rellenos and mole. Dark green skin turns red when ripe. Known as Poblano when fresh. Ancho when dried. Bushy, extremely productive plants. Plant Spacing: 18” Full Sun. Moderate Water.
-Habanero Chile (Scotch Bonnet) - #GHHP-4
-36” This world-famous, scalding hot peppers thrives where summers are long, hot, and humid. Lantern-shaped fruits ripen to a lovely golden orange. Reported to be 1,000 times hotter than Jalepeno! Plant Spacing: 18”-24” Full Sun. Moderate Water.
-Serrano Pepper - #GHHP-5
- The chile that’s smaller and hotter than a Jalapeno. The Serrano’s life cycle resembles a leaf’s: These small, skinny, pointy chiles are about five times hotter than jalapenos. Thick-fleshed, does not dry well. Crisp, fresh flavor, it is the hottest pepper commonly available in the USA. Pretty HOT!
-Ring-O-Fire Cayenne - #GHHP-6
-18-30 in. With classic cayenne shape, this chile packs even more heat than traditional cayenne. 4-6 in. fruits ripen to flaming red. Fiery flavor satisfies dried or fresh. Plant Spacing: 18” Full Sun. Moderate Water.
-Paprika ‘Boldog’ -#GHHP-7
-Aji Dulce -60 days. Authentic Hungarian paprika with thin walls and sweet spicy flavour. Red fruits are dried to make sweet paprika. Full Sun to Partly Shady.
-Bolivian Rainbow Chile - #GHHP-8
75 days- Grown for centuries in Bolivia, this searingly hot pepper turns from brilliant purple to yellow to red when ripe. Everbearing plants have purple foliage and flowers yielding tiny, pointed fruits. Unique, also great for landscape. Full sun, water
-Thai Dragon Chili - #GHHP-9
-60 days, Hot, almost atomic the Thai Dragon originated in Thailand and is widely used in Thai cooking. Thin skinned, easy drying chill. Can be used to make ristras, or frozen for easy storage. Edible in its green, red or maroon dry state. 24” plants.