The Safe Hot Pepper Sampler

This collection of not-so-hot Hot Chile Peppers won't make your taste buds scream, but these Chiles are tasty!

The collection includes a packet of each of the following varieties (about 120 seeds) at about 13% off regular prices:

  • Cherezo Cherry Peppers (about 20 seeds)
  • Jalisco Jalapeno Peppers (about 15 seeds)
  • Pepperoncini Peppers (about 30 seeds)
  • Poblano/Ancho Chile Peppers (about 30 seeds)
  • Serrano Chile Peppers (about 25 seeds)
  • In stock
    Item
    #9150
    $19.95
    • Buy 50 for $17.95 each and save 10%
    • 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.

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