Fish Hot Chile Pepper

70-80 days. A rare, 1870's African-American heirloom, the Fish Chile Pepper is grown on ornamental, sprawling 2' bushes with variegated foliage and fruit. But then, surprise! The fruit matures to fiery orange-red with a burning hot Scoville ranking of 45,000-75,000 units. The Fish Pepper has often been used in its immature, white and green stage when it can be dried to retain its pale color (good for white cream or cheese sauces). Commonly held to be the secret ingredient by Chesapeake Bay fish houses, the Fish Chile Pepper is a special ingredient in seafood recipes as well as one gorgeous ornamental variety for the kitchen garden. (OP.)

One packet of about 30 seeds
In stock
Item
#3625
$3.95
  • Buy 10 for $3.55 each and save 10%
  • Buy 50 for $2.95 each and save 25%
  • Information

  • 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.

  • Gardening Tips
  • Featured Recipes

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.

Back to Top