Hot Pepper, Vallero (Organic)
Capsicum annuum. Medium Hot. 90 days.
Just one look and hot pepper fans will know Vallero peppers are delicious. Chocolate-brown color is indicative of a rich flavor that has a hint of sweetness and earthy undertones. Fruit grow to 1.5″ wide and 6″ long, and are good for roasting when green. Shape and size resemble New Mexico chiles and they are similarly medium-hot, making them very versatile. After ripening, they are a great for use in sauces and salsas, and they dry easily for flakes or powder. This variety is from Buenaventura in Chihuahua, Mexico, where it is said to be used in chile colorado.
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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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