Pepper Southwestern Chile Trio - Renee's Garden
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Capsicum annuum var.
EXCLUSIVE – Our mixed packet offers a trio of the best chile flavors with three different heat levels. You’ll have dark green, heart-shaped Ancho ‘Sanchez’ with a mild aromatic flavor perfect for chile rellenos; shiny, thick-fleshed ‘Joe Parker,’ an authentic Santa Fe style medium-heat chile wonderful to grill; and spicy Jalapeño ‘Bubba’ whose hot pungency is just right in salsas, bean dishes and ‘chile poppers.’
Seeds are color-coded with food grade stain to distinguish varieties.
Red seed = Jalapeño ‘Bubba’ F1
Green seed = New Mex ‘Joe Parker’
Undyed seed = Ancho ‘Sanchez’
|Sow Seeds Indoors||Days to Germinate||Transplant Outdoors in Full Sun||Mature Height||Transplant to Harvest|
|Feb.-March||10 - 21 days||April-June||2-2.5 ft.
||Approx. 80 days|
In early spring, start seeds indoors about 2 months before night temperatures are reliably in the 50-55F (10-13C) range. Sow seeds 1/4 in. deep and 1 in. apart in seed starting mix. Keep moist but not soggy and very warm 80-85F (27-30C). Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 in. tall, transplant into individual small pots. Maintain at 70-75F (21-24C). Feed with half strength fertilizer every 2 weeks until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2-2.5 ft. apart into rich soil in full sun.
Don't transplant chiles outdoors until night temperatures stay securely above 55F (13C). Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture. Stake or cage chile plants to support their heavy fruit sets. Keep weeded, watered and feed monthly throughout the growing season.
HARVEST AND USE
Harvest when chiles have a high gloss by cutting, not pulling, them from the plant. Colour develops as chiles mature; pick green or allow to colour up. Use mild Anchos, medium New Mex, and hot Jalapenos to suite your taste in all kinds of delicious salsas, fajitas, chile rellenos, rich sauces, rubs, soups or stews. Use fresh, or roast and remove skins. Freeze roasted chilies for future use.