(Capsicum annuum) One of the most productive field hot pepper we’ve grown in the PNW for 10 years running. Maturing from glossy black to a glowing garnet red color, it is perfect for ristras and fresh use in place of the slightly spicier jalapenos. Bears fruit weeks before all our other hot peppers. Juicy, med-thick-walled, and ideal for pickling. Excellent eating quality in both color stages.
65 days green, 80 days dark red. UO

Packet: ~30 seeds

[split]

Growing Info

SOWING:

Indoors, 6-8 weeks before your last frost date.

Transplant out after danger of frost (50+ nighttime temps).

Note: Protect well from the cold!

PLANTING DEPTH:

1/4"

SPACING:

12-24" spacing in rows 24-36" apart.

EMERGENCE:

7-14 days @ soil temp 70-85F

LIGHT:

Full sun

FERTILITY:

Moderate-Heavy. Prefer well-drained, fertile soil with ample phosphorous and calcium (too little calcium can cause blossom end rot) and a pH between 6.5-6.8.

ADDITIONAL NOTES:

Pepper seeds germinate very slowly and poorly in cold soil. Keep soil temperatures at 80-90F while germinating, and grow plants at 70F.

After transplanting, use a floating row cover to keep plants warmer during the day and protect them from cold nights. Remove as temperatures increase. Too much heat can cause blossom drop.

Taller varieties benefit from staking.

Harvesting ripe fruit consistently encourages fruit production.

Hot Pepper, 'Czech Black'