HOT PEPPERS & CHILLIES
-Early Jalapeño Chile - #HP-1.
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. 60 Days.
-Anaheim Chile - #HP-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. 65 Days/
-Ancho/Poblano Chile - #HP-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. 65 Days - 88 days to red.
-Habanero Chile (Scotch Bonnet) - #HP-4
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. 75 Days- 100 days to Orange.
-Serrano Pepper - #HP-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. HOT! 55 Days Green-77 Red.
-Ring-O-Fire Cayenne - #HP-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. 65 Days Green- 85 Days Red.
-Paprika ‘Alma’ -#HP-7
Highly productive, loaded with thick walled cherry type peppers. One of the best for drying and grinding into Paprika- Ripens from creamy white to orange to red, Full Sun to Partly Shady. 70-85 Days.
-Bolivian Rainbow Chile - #HP-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 - #HP-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.
- Padron Chili- #HP- 10
-Named after the town where they originated. Harvest Padron peppers when they are 1-1 1/2" long. About 1 out of 20 fruits will be hot, and the rest mild. All the fruits become hot if allowed to grow 2-3" long. Padrons are served sautéed in olive oil with a little sea salt, and eaten as tapas (appetizer) in Spain. 60 Days.
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