Description Add some spice to your salsa. Our Mexican Hot Mix Contains: Aneheim Chili , Ancho Grande, Big Jim, Sante Fe Grande, Cayenne Long Slim, Cayenne Thick, Jalapeno M, Jalapeno Tam, Neu Mex Sandia, Pasilla Beijio, Poblano, Serrano Tam, Serrano Hidelgo & Tobasco. Scoville Heat Unit Rating – Anaheim Chili: 500-2500, Ancho Grande: 2000, Big Jim: 500-2000, Sante Fe Grande: 500-700, Cayenne Long Slim: 30,000-50,000, Cayenne Thick: 30,000-50,000, Jaelpeno M: 3500-5000, Jalepeno Tam: 1000-3500, Neu Mex Sandia: 5000-7000, Pasilo Beijio: 1000-2000, Pablano: 1000-1500, Serano Tam: 10,000-23,000, Serrano Hidelgo: 2000-17,000, Tabasco 30,000-50,000. Scoville Heat Units – The Scoville heat unit (SHU) rating is your guide to the perceived hotness of peppers caused by the active component capsaisin. The scale runs from about 2500 SHU for the mildest Anaheim to several million SHU. Our hottest is the Carribean Red Hot at 400,000 SHU. How to Grow Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4″) deep. Maintaining the growing medium at a temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12″) apart in rows spaced 60 cm (24″) apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting.
