Serrano Hot Pepper -Capsicum annuum
Originating from the mountains of the Mexican states of Puebla and Hidalgo, these spicy peppers received their name of the mountain, from the Spanish definition. Recognized for the perfect balance in heat, flavor, color and texture, this is one popular pepper!
Ranging in 10,000–20,000 Scoville heat units, this medium to hot pepper turns from green to red, once fully mature. While green, the Serrano is mild-hot and will increase in heat as it matures. Harvest while the peppers are green and they plant will continue to flower.
With a 1.5" - 3" body this pepper will give you something to get excited about!
May be sensitive to too much heat. Shade cloth may be necessary to prevent wilting.
Excellent in pico de gallo, homemade hot sauces, salsas and of course any dish desiring some heat!
- Sun: Full
- Indoors: 6 - 8 weeks before last frost
- Direct Sow: No
- Seed Count: 25
- Days to Maturity: 70-85
- Plant Size: 24"-36"
Seeds should be planted indoors and kept in a dome with a heated mat for 4-8 weeks.
It is key that your new starts be hardened off. This is a process that requires taking them outside during the day, for a period of time, before they are planted. This acclimates your seedlings to the outside world, meaning the elements like the wind and sun. We do it for several weeks to a month as this strengthens their stems and overall plant structure.
- Start for a short period of time initially, then graduate to more time each day
- One week minimum is recommended
- Bring them inside in the early evening and overnight
- Keep an eye on them and constantly water them. Make sure they have not blown over.
When harvesting, take caution to not touch an open part of the pepper with your bare hands. The capsaicin can cause severe irritation and discomfort to the hands, eyes and any other part of the body. Important to use garden gloves and shears when pruning the plant or harvesting any fruit.