Hot Pepper, Gabi Hot Wax (Organic)
Capsicum annuum. Mild/Medium Hot. 75 days.
Yellow-lime colored peppers ripen to orange then dark red. The mildest of all of our hot peppers, but still pretty hot. 50% – 80% larger than typical Hungarian Hot Wax peppers. Extremely productive, even in cool, outdoor conditions and keeps very well once picked. When green, the flavor is remarkably similar to pepperoncini and is great sautéed as a topping for quesadillas or just about anything. One of our favorite peppers, and overall definitely our favorite for a mildly spicy paprika. We just adore this pepper and are sure you will, too. Seed collected by The Seed Ambassadors Project from a Hungarian commercial seed company.
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Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots when they have their first two true leaves. Transplant out into the garden after danger of frost has passed, typically late May in western Oregon.
Seed Saving
To save seed, wait until fruit is fully ripe. Remove seeds from fruit and dry. Isolate from other pepper varieties of the same species by at least 500 feet.
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