This smaller Mexican hot pepper is spicier than Jalapeno making it great for hot salsa or for eating raw. Peppers average 3" in length and 1/2" in width. Colours range from red to yellow to brown at maturity. They are delicious when pickled or dried. Scoville Heat Unit Rating - 23,000. How to Grow Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 1/4" deep. Maintaining the growing medium at a temperature of 21 degrees Celsius will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 degrees Celsius 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 12" apart in rows spaced 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.
