Description
“From the mountains” Tampiqueno Serrano Pepper hails from Guanajuato, Mexico and produces 2″ peppers that vary in heat level – 6,000-23,000 SHU (hot). This spicy pepper starts out green and ripens to red, much like a jalapeno, and is used raw, grilled, pickled, or added to salsas, soups, and other dishes for lots of spicy kick!
Pepper Hot – Tampiqueno Serrano – Capsicum annuum
Soil & Water: Peppers require deeply-worked, well-drained soil with plenty of added organic matter and a pH of 6.0-6.8. Water deeply, but don’t over water.
Planting & Growing: Start seeds indoors 8 weeks before the last frost. Direct seeding is not recommended. Stake to keep fruit off the ground and mulch for disease and weed control.
Harvesting & Storage: Harvest the first fruits early to encourage continued production through the season. Cut (don’t pull) the fruit from the stems.
Soil Temperature:Â 70-90 degrees F
Planting Depth: 1/4″
Germination:Â 7-21 Days
Height At Maturity:Â 18-36″
Days To Maturity:Â 70-80 Days
Sun/Shade: Full Sun
Spacing After Thinning:Â 12-18″
Approx Seeds per Pack: 25
Product image via: Tomato Growers, Pepper Joe’s
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