A type of chili pepper originating in the mountainous regions of Mexico. Peppers are small, 1/2” x 2” and borne in abundance, perhaps 60-100 per plant. Very hot even when green, hotter than a jalapeno and much hotter when they turn red. Germ 10-14 days.
Indoors- Start 8-10 weeks before last frost, 1/4” deep with soil temperatures 70-80 degrees. Liquid fertilize seedlings every 7-10 days. Transplant 18” apart when danger of frost has passed and when soil is 65 degrees.
Harvest- Using a sharp instrument, pick first fruits when they reach usable size, this helps accelerate the growth of the other peppers on the plant. Leave some on to mature, to color and sweeten up.
Tips- Plant in fertile, well composted soil, mulch and provide adequate water. It helps to use row cover early in the season giving the plants extra warmth, especially in the north. Side dress when flowers begin to form.