Hot Pepper, Szentesi Cherry (Organic)
Capsicum annuum. Very Hot. 75 days.
Classic Hungarian hot pepper with a rich flavor. Heat is high but not too extreme. Round, red cherry shaped fruit are about 1” wide and deep red when ripe. Relatively thick walls for a hot pepper make this a great variety for hot sauce, stuffing, or drying for spicy paprika. Of our hot pepper offerings, it is one of the best for pickling whole. Early to ripen and productive in our climate. Our friend and collaborator, chef Tim Wastell of Portland, Oregon, made a delicious fermented, seedless hot pepper sauce with Szentesi Cherry for the 2015 Culinary Breeding Network Variety Showcase. A great alternative to Cherry Bomb, the Semenis/Monsanto hybrid. Collected by The Seed Ambassadors Project in 2008 from a Hungarian seed company.
Seed produced by Avoca in Corvallis, Oregon.
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.
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.