Hot Pepper, Serrano Huasteca (Organic)
Capsicum annuum. Hot. 75 days green, 100 red.
A small fruited Serrano type pepper that produces flavorful, hot, dark green, 2-2 1/2” fruit even in cool summers. Serrano Huasteca peppers are a bit slower to turn red and ripen than some of our other early hot pepper varieties, but the extra flavor is worth the wait. Serrano peppers are popular for their field productivity and diverse utility in the kitchen, and are the second most used hot pepper in Mexican cuisine after jalapeños. Fairly juicy considering their small size, they are used in Mexican hot sauces and pico de gallo. The Huasteca region of Mexico is located on the east coast along the Gulf of Mexico, and Serrano peppers are originally from the mountainous areas of this region. Our seed came from Tatiana’s TOMATObase, who sourced it from the Seed Saver’s Exchange yearbook. Aka, Serrano Hueasteco.
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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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