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Hot Chile Peppers

Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

Average seed life: 2 years.

The Chile-Heads Scary Pepper Dare

Created for those of us who love the love the high heat of the most Scary Chiles. This fabulous Collection includes on packet each of the following varieties at about 10% off regular prices:
  • Fiesta Cayenne Hot Chile Pepper (about 15 seeds)
  • Fish Hot Chile Pepper (about 15 seeds)
  • Tabasco Hot Chile Pepper (about 15 seeds)
  • Bird Hot Chile Pepper (about 30 seeds)
  • Thai Dragon Hot Chile Pepper (about 30 seeds)
  • Orange Habanero Hot Chile Pepper (about 30 seeds)
  • Caribbean Red Habanero Hot Chile Pepper (about 30 seeds)
  • Catalog #9176
    • Buy 50 for $17.95 each and save 11%

    Availability: In stock


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